NATURALS
The use of natural food colours in the food industry has been gaining popularity over the years. This can be largely attributed to the increasing consumer awareness on healthy foods.
These colours are derived from plant, animal, mineral or microbiological sources through appropriate processing that does not modify the chemical nature of the colour.
| NR. C.E.E. | NAME |
| E100 | Turmeric/Curcumin |
| E101(i) | Riboflavin |
| E161b | Lutein, Esterified Lutein Fraction |
| E160a(ii) | Plant Carotenes |
| E160a(iii) | Beta-Carotene (from Blakeslea Trispora) |
| E160iv | Carotene (Algal) |
| E160b(i) | Annatto (Solvent extracted Bixin) |
| E160b(iii) | Oil Extracted Annatto |
| E160c | Paprika |
| E160d(ii) | Lycopene (Red Tomato) |
| E160d(iii) | Lycopene (from Blakeslea Trispora) |
| E120 | Cochineal, Carminic Acid |
| E162 | Beetroot Red, Betanin |
| E163 | Anthocyanin |
| E140(i) | Chlorophyll |
| E150a | Plain Caramel |
| E170 | Calcium Carbonate (from ground Limestone) |
| E153 | Vegetable Carbon |
Colours shown are indicative only.