Natural Red Food Colors
Whether it's a bright red-orange seasoning on the surface of a chip cue or the cheerful pink of berry-flavored kefir cubes, color communicates exciting sensory experiences to consumers. Fortunately, many natural ingredients can produce vibrant hues that are free of the chemicals found in artificial food dyes.
Most of these natural colors are water-soluble, and can be used in recipes calling for liquid coloring. Beet juice, beet powder, boiled cranberries, or dried hibiscus flowers are all excellent ways to add a vibrant red. Another option is annatto, a powerful pigment and seasoning that can be found in whole seeds or as a paste in little boxes called achiote at well-stocked grocery stores that specialize in Mexican or South American ingredients.
Anthocyanins are a group of natural compounds that give fruits and vegetables their deep colors. They are also water soluble and can be used in water-based foods such as blue corn chips or brightly colored soft drinks. Blueberries, blackcurrants and cranberries get their rich color from anthocyanins.
Chlorophyll, a naturally occurring compound that gives plants their green color, is also water soluble and can be used to color water-based foods such as green iced tea. Another popular colorant is annatto, which can be purchased in a powder form and added to cooking oil to create a colorful ruby-red sauce for fish or poultry.
Carmine (also known as cochineal extract and crimson lake) is a water-soluble dye that is very effective, producing shades from pale pink to deep ruby. It is derived from the carminic acid of cochineal scale insects, and may not be acceptable for people who are sensitive to insect products or for those who follow kosher diets.Natural Red Food Colors