INTERBEST | Natural Food Colors (from plants)

Natural food colors from plants are vibrant, edible pigments extracted from fruits, vegetables, spices, and herbs, used to enhance the visual appeal of food and beverages without synthetic dyes. Unlike artificial colors (e.g., Red 40), these are chemical-free, derived through processes like juicing, boiling, or powdering, and align with Ayurvedic and clean-eating trends. Common sources include beetroot (red/pink), turmeric (yellow), spinach (green), and butterfly pea flower (blue), offering antioxidant, vitamin, and mineral benefits alongside their hues. In 2025, India’s natural food color market is surging at 10-12% CAGR, driven by demand for organic, vegan, and non-GMO products in home cooking, baking, and festive sweets like laddoos or beverages like thandai, reflecting a shift toward health-conscious and eco-friendly choices.