For many products, yellow is the basic colour. For example, butter, banana or lemon ice cream, chocolate (especially at Easter), sauces, bread products (maize bread, among others) and so on. It is also abundantly present in natural products. This means the colour yellow has an important place in the world of foodstuffs. We can therefore offer the necessary variants in natural colourants. For example, Annatto, Safflower and Curcumin. Here too, there are powder, oil soluble and water soluble variants.
Annatto is a colouring derived from the seeds of the achiote tree (Bixa orellana). The colour is primarily yellow, but it can attain a red glow. This depends on the other ingredients of the final application. In Europe, Annatto is designated by the number E160b.
Products in which Annatto is frequently used include cheese (including Cheddar) and custard powder. However, this product also works very well as a natural yellow colour in chocolate and beverages.
Curcumin is derived from the root of the turmeric plant (Curcuma longa). This natural, yellow colouring is extracted from the root. Turmeric is approved under European legislation and is designated as number E100. The product is used in spice mixtures, including curry. In addition, it is available in water soluble and oil soluble versions, making it excellently suitable for applications such as chocolate, confectionery, dairy products, ice cream, etc.
Safflower is a natural colouring which was already being used centuries ago to dye garments and make paint. The colour is still available as “Food Colouring” and therefore has no E number. The natural colouring has poor colour stability, making it sometimes difficult to use. Nevertheless, we see this product gaining increasing popularity in applications such as sauces, dairy products, toppings, beverages and chocolate.