Nature’s paints: the role of plants, fruits and the food industry

Colorants are key to ensuring the uniform appearance of foods, as natural colors can change seasonally or due to other environmental factors. However, consumers expect the purchased product to always look the same, taste the same, and have the same texture. In addition, during the processing process, some of the natural coloring materials are lost, which must be replaced with dyes. The dyes also contribute to the attractive appearance of the product, which increases appetite and influences purchasing decisions – reports the Agrárszektor.

The diversity of naturally occurring colors is limited, but plant-based dyes offer special opportunities for the food industry. Pigments in fruits and plants are often found in the outermost layers, such as the skin or leaves. These natural dyes are not only important from an aesthetic point of view, but also contribute to the uniformity of food.

The source of red and pink colors is often anthocyanins, which are found in things like red cabbage, raspberries, blueberries and blackberries. These fruits are excellent for coloring jams and syrups, especially in combination with other, less spectacular fruits. Carotenoids are responsible for the orange color and are found in carrots, pumpkins, peppers or corn. The source of green colors is chlorophyll, which can be found in green leafy vegetables and algae.