Regardless of the season, the culinary world always features a prominent place for red, such as in red velvet cake, casual spicy snacks and watermelon ice. Different colors have varying psychological effects on individuals, and  red evokes feelings of health, vitality, passion, hope, and justice.

Often, our appreciation for food begins with its appearance. The aesthetics and color of food not only reflect its flavor and freshness but also influence the eater's psychology—vividly colored foods tend to garner more favor from consumers.

However, the "beautiful colors" bestowed by nature upon food are often fragile and lack durability. Whether during cooking, processing, or storage, color degradation can occur at any time. Based on consumer research, the food industry is considering the addition of food colorants—coloring agents—to improve the fading of natural colors due to processing. This approach aims to "repair" and enhance the sensory attributes of food, generating psychological pleasure and a desire to purchase among consumers.

Common natural red colorants include:

Beetroot Red, Betanin

Cochineal, Carminic acid, Carmines

Monascus red

Paprika Oleoresin (Paprika Extract, Chilli Red)

The aforementioned natural colorants are derived from various plants and animals found in nature. For instance, beetroot red is obtained through the extraction of red beets (Beta vulgaris) using water, followed by concentration and spray-drying. Paprika Oleoresin, on the other hand, is made from the skins and products of chili peppers (Capsicum annuum L.), which undergo extraction, filtering, concentration, and the removal of capsaicin. Carminic acid, commonly known as cochineal red, is produced from the dried bodies of female cochineal insects (Dactylopius coccus Costa), through extraction using water, methanol, and/or ethanol solutions, followed by concentration.

Common natural red colorants found in baked goods include cochineal red, sorghum red, and beetroot red.  In recent years, the popularity of products such as red velvet cake and milk-filled cookies has showcased the use of natural red colorants. These ingredients not only enhance the visual appeal of these treats but also align with the growing consumer preference for natural ingredients in the baking industry.

Related products: 

• Beetroot Red, Betanin
• Cochineal, Carminic acid, Carmines
• Paprika Oleoresin (Paprika Extract, Chilli Red)
• Monascus red

Explore the benefits of natural food colorings from Guangdong Tiansheng Food Technology Co., Ltd. and give your products the competitive edge they need to stand out in the market.