Natural food colours originate from a wide range of sources like vegetables, fruits, plants, minerals and other edible natural sources. They impart colour when added to food or drink.
Natural food colours are preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents.
They come in many forms consisting of liquids, powders, gels, and pastes.
Food colouring is used both in commercial food production and in domestic cooking.