FOUDO COLOR Hong Kong

Ingredients

Discover the sources behind our natural colors and explore products made with each ingredient.

Red beet

Key pigment: Betanin

Red beet is a root vegetable. Red varieties contain betanin, which gives pink to red shades. Beet red is best suited to foods prepared with little or no heat.

Related products
Natural Beet Red Powder

Purple sweet potato

Key pigments: Anthocyanins

Purple sweet potatoes get their color from anthocyanins in the tuber. Their shade changes with pH and can range from reddish purple to purple.

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Natural Purple Sweet Potato Powder

Cochineal

Key pigments: Carmine / carminic acid

Cochineal color is extracted from cochineal insects. It is an animal-derived natural color, rather than a plant color. It produces pink to red shades and can be blended with other colors.

Annatto seeds

Key pigments: Bixin / norbixin

Annatto seeds contain natural orange pigments. The processed color can give foods yellow to orange shades.

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Natural Annatto Orange Powder

Orange carrot

Key pigments: Carotenes, including beta-carotene

The orange color of carrots comes from carotenes in the root. Carrots are one natural source of beta-carotene. Extracted colors can give foods warm yellow to orange shades.

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Natural Beta-Carotene 1% Powder

Gardenia fruit

Gardenia is a plant in the coffee family. Its fruit is used to make food colors. Different components of the fruit can be extracted and processed into yellow, blue, and red colors.

Gardenia Yellow
Its main pigments include crocin, extracted from gardenia fruit. It gives yellow to orange-yellow shades.

Gardenia Blue
Starting with geniposide from the fruit, enzyme processing produces genipin, which reacts with amino-containing compounds to form a blue pigment.

Gardenia Red
Gardenia red is made from iridoid glycosides in gardenia fruit extract. After hydrolysis and enzyme processing, they react with protein hydrolysates to form red to reddish-purple shades.

Red-fleshed radish

Key pigments: Anthocyanins

Radish red is extracted from the root of red-fleshed radish. Its main pigments are anthocyanins, including pelargonidin-based anthocyanins.

It gives pink to red shades and is better suited to acidic foods. Changes in pH can affect its shade and stability; heat, light, and storage conditions also influence the final color.

Related products
Natural Radish Red Powder

Shade and performance depend on the recipe and production conditions. See each product page for its ingredients and properties.