Anthocyanins are water soluble pigments responsible for the attractive red, purple and blue colors of many flowers, fruits and vegetables. They are sensitive to pH change being reddest in strongly acidic conditions and become bluer as the pH rises. Used in drinks, jams and sugar confectionery.

The color of beetroot is water soluble and has limited stability when exposed to light, heat and oxygen. It is particularly suited to frozen, dried and short shelf-life products, such as ice creams and yoghurt.

Riboflavin, Vitamin B2, is used for fortification and coloring. It is water soluble, heat stable and is used in dairy products, cereals and dessert mixes, Vegetable carbon black is a heat and light insoluble pigment, used primarily in sugar confectionery.

Caramel is water soluble and is associated with the color and flavor of baked foods. It is heat and light stable, but stability in different food systems depends on the type of caramel used. It is used in baked goods and soft drinks. 

Artificial food coloring is derived from coal tar and petroleum.

A growing number of natural food dyes are being commercially produced, partly due to consumer concerns surrounding synthetic dyes.

Some examples include:

• Annatto, a reddish-orange dye made from the seed of the achiote.
• Betanin extracted from beets.
• Turmeric (Cur cumin). 
• Saffron (Carotene’s). 
• Paprika

The colored components of these substances are often provided in highly purified form, and for increased stability and convenience, they can be formulated in suitable carrier materials (solid and liquids).

 Natural food colors, due to their organic nature, can sometimes cause allergic reactions and anaphylactic shock in sensitive individuals. Coloring agents known to be potential hazards include annatto, cochineal and carmine.