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. 



        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.