Food colours

See NATCOL’s webpage “What are natural colours?

Food colours allow to achieve the desired colour for certain foodstuffs or to enhance their original colour lightened due to cooking or exposure to light, air, humidity, inter alia. Food colours are often of vegetable origin such as beetroot red, turmeric, carotenes, chlorophyll, paprika extract… They are used in desserts, confectionaries, soups or cooked pork meats. Food colours also include caramel colours, which are mainly used in soft drinks, beers, sauces etc.

This section was written with the help of SYNPA.

Watch the Danish Association Ingredients Forum’s video about Colours:

Member Login

Please login to access the Member Area

Forgot your password?

×