What You Should Know About Food Colouring
The colour of your food plays an important role by visually stimulating your appetite. But have you ever wondered where these colours come from? Let’s take a closer look.
Food colouring comes in 2 sorts: artificial and natural. Not surprisingly, natural colours are a better alternative as they are wholly derived from plants. Natural colouring usually appears less vibrant when compared to artificial colouring. This however, does not affect the taste of your food.
RED, BLUE and VIOLET
Derived from anthocyanins found in beetroots, raspberries and red cabbages.
Derived from chloropylls, the green pigment found in all leaves and stems.
YELLOW, ORANGE and RED
Derived from carotenoids found in apricots, carrots and tomatoes