Food colour influences food acceptance. Previously, food colours were sourced from artificial sources or chemicals. However, there is a progressive change in the supply of food colouring components from synthetic to natural pigments. This was intended to take advantage of functional qualities in natural pigments such as bioactive activities, anticancer potentials, vitamins A synthesis, and so on, while also increasing consumer appeal. Polyphenols, anthocyanins, chlorophyll a and b, carotenoids, and other useful chemicals are found in natural pigments. These chemicals are powerful antioxidants, anti-diabetics, vasoprotective, anti-inflammatory, anti-cancer, chemoprotective, and anti-neoplastic agents. Carotenes act as a precursor to vitamin A. The isolation and use of natural pigments will eliminate the adverse effects seen in artificial colouring agents, as well as reduce the prevalence of various diseases.
