When you open a bottle of purple-red blueberry juice or taste an orange-yellow carrot cake, have you ever wondered where these attractive colors come from? The global natural pigments market reached $593 million in 2024 and is projected to grow to $704 million by 2031, with a compound annual growth rate of 2.5%. This seemingly niche industry is quietly transforming our food, cosmetics, and even pharmaceutical worlds. Natural pigments are not just nature’s gifts but also the product of collision between technology and tradition. Let’s uncover the mystery of this “color revolution” together.
Natural pigments are natural substances with coloring ability extracted from plants, animals, or microorganisms. Unlike synthetic pigments, they are products of nature’s evolution over hundreds of millions of years and widely exist in fruits, vegetables, flowers, and grains we consume daily. These pigments not only give the biological world its rich and colorful appearance but have also played important roles in human civilization—from ochre pigments used in ancient cave paintings to Cleopatra’s carmine lipstick, natural pigments have always accompanied the development of human civilization.
In China, the application of natural pigments can be traced back to the Northern Wei Dynasty. Jia Sixie detailed methods for extracting pigments from plants in “Qimin Yaoshu” (Important Arts for the People’s Welfare) for food coloring and fabric dyeing. In the Americas, the Aztecs began cultivating cochineal insects to extract red pigments as early as the 10th century. The combination of this ancient wisdom with modern technology has given birth to today’s thriving natural pigment industry.
Plants are the most abundant source of natural pigments, with almost every part—from roots, stems, and leaves to flowers and fruits—potentially containing unique pigments. The carotenoid family is the largest branch, including β-carotene (orange-yellow, found in carrots and pumpkins), lycopene (red, found in tomatoes and watermelons), and lutein (yellow, found in corn and marigolds). These pigments not only provide bright colors to plants but are also essential nutrients for the human body. β-carotene can be converted into vitamin A in the human body, which is crucial for vision protection.
Anthocyanins are another important class of plant pigments, giving blueberries, purple cabbage, black wolfberries, and other foods their deep purple-red tones. Interestingly, the color of anthocyanins changes with pH values—showing red in acidic environments, purple in neutral environments, and blue in alkaline environments. This feature not only makes anthocyanins the “color-changing magician” of the food industry but has also been applied in intelligent packaging technology as indicators of food freshness.
Chlorophyll is the most familiar plant pigment, giving plants their life-sustaining green color. In the food industry, chlorophyllin copper sodium salt, as a stable form of chlorophyll, is widely used for coloring chewing gum, jelly, and other products. Curcumin, this bright yellow pigment extracted from turmeric rhizomes, is not only the main component of curry but has also become a popular raw material in functional foods due to its anti-inflammatory and antioxidant properties.
Although there are fewer types of animal-derived pigments, they have irreplaceable positions in certain fields. Carmine is one of the most famous animal pigments, extracted from female cochineal insects parasitic on cacti. This deep red pigment has excellent stability, light and heat resistance, and is widely used in high-end foods, cosmetics, and pharmaceuticals. Interestingly, in the 19th century, carmine was as valuable as gold, and Spanish colonists once regarded it as an important colonial treasure.
Another important animal pigment is astaxanthin, found in shrimp, crabs, salmon, and other marine organisms. This red pigment has extremely strong antioxidant capacity, 550 times that of vitamin E, and is known as the “king of antioxidants.” In addition to its coloring function, astaxanthin is also widely used in the health product field, helping to relieve exercise fatigue and protect cardiovascular health.
The microbial world provides us with another valuable class of natural pigments. Monascus pigment is a traditional Chinese microbial pigment produced by the fermentation of Monascus fungi, presenting a bright reddish-purple color. In China, Monascus pigment has been used for coloring sufu and meat products for thousands of years, and in recent years, it has received attention for its blood lipid-lowering and cholesterol-regulating functions.
Spirulina is a blue-green algae rich in natural pigments. Its phycocyanin not only presents a beautiful azure blue but is also a high-quality protein source containing all essential amino acids. In the cosmetics field, phycocyanin is used in anti-aging products; in the food industry, it brings unique blue tones to ice cream, candies, and more.
Natural pigments are most widely used in the food industry. The beverage industry is the largest application market, from fruit juices to carbonated drinks, energy drinks to plant-based milks, natural pigments provide attractive colors to these products. For example, beet red gives strawberry-flavored drinks their natural pink color, while turmeric adds bright yellow to orange juice drinks.
Baked goods are another major stage for natural pigments. From bread, cakes to biscuits and pastries, natural pigments not only enhance the visual appeal of products but also meet consumers’ demand for “clean labels.” It’s worth mentioning that with the popularity of “rainbow foods,” natural pigments are widely used in making colored noodles, colorful glutinous rice balls, and other creative foods, especially favored by children and young consumers.
The meat product and condiment industries are also actively adopting natural pigments. Monascus red provides a natural red color to sausages, ham, and more, while sorghum red is often used in sauce-braised products. In condiments, natural pigments not only improve product appearance but also enhance consumers’ perception of products as “natural” and “traditional.”
The application of natural pigments in the cosmetics field is growing rapidly. Cosmetics products such as lipsticks, eyeshadows, and blushes are increasingly using natural pigments like carmine, chlorophyll, and various plant extracts. These natural pigments not only have soft and natural colors but often have skin care benefits. For example, lipsticks containing anthocyanins not only have attractive colors but also provide antioxidant protection for lips.
In skin care products, natural pigments also play important roles. Many facial masks and serums add natural pigments, such as spirulina extract, which not only bring unique colors to products but also provide nutrients. It’s important to note that the application of natural pigments in cosmetics requires strict safety assessments to ensure no skin allergies or other issues.
The pharmaceutical field is an emerging application market for natural pigments. The coloring of tablets and capsules is not just for aesthetics but more importantly for easy identification of different drugs and dosages. Natural pigments such as iron oxide red and curcumin are widely used in tablet coatings, which are both safe and easy to identify.
What’s more exciting is that some natural pigments are showing therapeutic potential. The anti-inflammatory and anti-cancer properties of curcumin have been extensively studied; anthocyanins have been found to help improve vision and cardiovascular health; and the antioxidant capacity of astaxanthin may play a role in neuroprotection and anti-aging. These studies have opened up new pathways for natural pigments from “colorants” to “functional ingredients.”
The biggest advantages of synthetic pigments lie in their stability and color intensity. They generally have better resistance to light, heat, and pH changes than natural pigments and are not easily faded during long-term storage or high-temperature processing. For example, tartrazine can maintain stable color in carbonated drinks, while natural carotene may gradually decompose under light.
Artificial pigments can also be blended into bright colors rarely seen in nature, such as bright blue and fluorescent colors, providing food designers with a broader creative space. In contrast, natural pigments usually have softer and more natural colors, which, although in line with current consumption trends, may be insufficient in some products requiring strong visual impact.
Safety is the primary concern for consumers. Although regulatory authorities in various countries have strict regulations on the use of artificial pigments, recent studies have shown that certain artificial pigments may be related to behavioral problems such as hyperactivity in children. The European Union has imposed strict restrictions on many artificial pigments, requiring warning labels on food containing these pigments.
Natural pigments are generally considered safer because they are derived from natural substances, and many are part of our daily diet. For example, β-carotene and anthocyanins are not only safe and non-toxic but also have nutritional value and health benefits. However, this does not mean natural pigments are absolutely harmless—they may also cause allergic reactions, and harmful substances may remain during extraction. Therefore, whether natural or artificial, the key lies in compliant use.
Cost is one of the main challenges facing natural pigments. The extraction process of natural pigments is often complex, requiring large amounts of raw materials, and is affected by factors such as seasons and origins, resulting in high costs. For example, producing 1 kilogram of carmine requires about 70,000 cochineal insects, with costs much higher than synthetic pigments.
However, in the long run, natural pigments may be more sustainable. The production of artificial pigments relies on fossil fuels, while natural pigments come from renewable biological resources. With technological progress and scale expansion, the cost of natural pigments is gradually decreasing. At the same time, consumers’ attention to health and the environment makes them willing to pay a premium for natural products, which also provides development momentum for the natural pigment industry.
Traditional solvent extraction methods, although simple and easy to implement, have problems such as solvent residues and low extraction efficiency. In recent years, the application of supercritical fluid extraction technology has greatly improved this situation. This technology uses carbon dioxide in a supercritical state as the extractant, with advantages such as high extraction efficiency, no solvent residues, and retention of active ingredients. In the extraction of heat-sensitive pigments such as curcumin and lycopene, supercritical fluid extraction has shown great advantages.
Enzyme-assisted extraction is another important breakthrough. By using biological enzymes such as cellulase and pectinase, plant cell walls can be decomposed, promoting pigment release and significantly improving extraction efficiency. Studies have shown that enzyme-assisted extraction can increase anthocyanin yield by 40-50% while reducing extraction temperature and protecting pigment activity.
Membrane separation technology plays a key role in pigment purification. By selecting membranes with appropriate pore sizes, pigments can be effectively separated from impurities, improving product purity. This technology not only improves pigment quality but also greatly simplifies subsequent processing procedures.
The stability of natural pigments has always been a bottleneck restricting their application. Microencapsulation technology provides an effective way to solve this problem. By encapsulating pigments in polymer wall materials, pigments can be protected from external factors such as light, heat, and oxygen. For example, embedding β-carotene in starch or gelatin microcapsules can improve its stability by 3-5 times.
Genetic engineering technology has also opened up new avenues for improving the stability of natural pigments. By modifying the genes of microorganisms or plants, scientists can increase pigment synthesis capacity or change their chemical structures to make them more stable. For example, genetically engineered Escherichia coli can efficiently produce lycopene with significantly improved product stability.
The pH sensitivity of natural pigments is being cleverly applied in the field of intelligent packaging. Researchers have developed food freshness indicator films based on anthocyanins. When food spoils and produces acidic substances, the color of the film changes, intuitively informing consumers of food quality status. This technology not only improves food safety but also reduces food waste.
The application of nanotechnology has opened up new possibilities for natural pigments. Nanoscale pigment particles have better dispersibility and stability and can be used to develop new functional foods and cosmetics. For example, nano-curcumin not only has more vivid colors but also has several times higher bioavailability, enhancing its health benefits.
In China, the “National Food Safety Standard for the Use of Food Additives” (GB 2760) is the core regulation governing pigment use. The latest version GB 2760-2024 details the scope and limits for the use of natural pigments to ensure their safe application. The standard not only lists permitted natural pigment varieties but also specifies the maximum usage levels for each pigment in different food categories.
It’s worth noting that GB 2760-2024 has removed some pigment varieties that are no longer technologically necessary, such as basella red and buddleja yellow, reflecting the regulatory authority’s prudent attitude toward food additive use. At the same time, the standard has added regulations for some new natural pigments, reflecting technological progress and market demand changes in the industry.
The European Union adopts a unique E-number system for classifying and managing food additives. Natural pigments have E-numbers ranging from E100 to E199, with each pigment having a corresponding E-number, such as E160a for carotenes and E163 for anthocyanins. This coding system not only facilitates regulation but also allows consumers to clearly identify additives in food.
The EU has very strict regulations on food pigments. All pigments must undergo rigorous assessment by the European Food Safety Authority (EFSA) before being approved for use. In recent years, the EU has continuously tightened restrictions on artificial pigments while encouraging the use of natural alternatives. For example, the EU requires foods containing certain artificial pigments to be labeled with a warning that “may have adverse effects on activity and attention in children,” a regulation that has greatly pushed food companies to switch to natural pigments.
Although countries have their own food additive standards, international coordination is continuously advancing. Standards developed by the Codex Alimentarius Commission (CAC) provide references for countries, promoting standard unification in international trade. However, due to differences in culture, dietary habits, and risk assessment methods, national standards still vary.
For example, carmine is widely permitted in the United States and the EU but restricted in some countries such as India for religious reasons. Some natural pigments like lithospermum red are approved for use in China but have not yet been permitted in the EU. These differences pose challenges for multinational food companies and highlight the importance of international standard coordination.
The natural pigments market is experiencing unprecedented growth, driven mainly by three factors: increased consumer health awareness, stricter regulatory environments, and technological innovation. According to market research, 75% of global consumers are willing to pay a premium for clean label products, a trend that directly drives the demand for natural pigments.
The continuous expansion of the food industry, especially in emerging markets, also provides broad space for natural pigments. As living standards improve, people’s requirements for food quality and diversity continue to rise. Natural pigments, as important means to enhance food attractiveness, have huge market potential.
The rise of functional foods is another major driver. More and more natural pigments are favored for their health benefits, such as the anti-inflammatory effects of curcumin and the antioxidant properties of anthocyanins. This “kill two birds with one stone” advantage gives natural pigments a unique position in the functional food market.
In the next few years, the natural pigment industry will show several major innovation trends. The first is the development of multifunctional pigments, i.e., natural pigments with both coloring and health functions. Such products can not only meet food processing needs but also provide additional health benefits to consumers, with high added value.
Sustainable production will become an industry focus. With increased environmental awareness, resource utilization efficiency, waste treatment, and carbon emissions in natural pigment production will receive more attention. Extracting pigments from agricultural waste (such as extracting anthocyanins from grape skins and apple pomace) will become an important development direction, realizing “turning waste into treasure.”
Personalization and customization are also future trends. Developing special natural pigment products for different application scenarios and consumer needs will become the key to enterprises’ differentiated competition. For example, heme substitutes developed for plant-based meat products, or high-stability natural pigments designed for low-sugar beverages.
Despite the bright prospects, the natural pigment industry still faces many challenges. The instability of raw material supply is the primary issue. Factors such as climate change and natural disasters may affect the yield and quality of pigment raw materials. Establishing stable raw material supply chains and developing large-scale planting bases will be key to the sustainable development of the industry.
Cost control is also a major challenge. Although technological progress continues to reduce production costs, natural pigments are still generally more expensive than synthetic pigments. Further reducing costs through technological innovation, economies of scale, and industrial chain integration will be key to natural pigments expanding market share.
Regulatory complexity poses compliance challenges for enterprises, especially those operating internationally. Establishing professional regulatory teams and closely monitoring regulatory developments in various countries will become important factors for enterprise success.
However, these challenges also breed opportunities. As consumers’ pursuit of natural, healthy, and sustainable products continues to heat up, the natural pigment industry is in a golden development period. Enterprises that can innovate technologies, ensure quality, control costs, and follow trends will surely stand out in this color revolution.
From dyes in ancient civilizations to darlings of the modern food industry, natural pigments have gone through a long and brilliant journey. Today, driven by the healthy consumption wave and technological progress, natural pigments are ushering in new development opportunities. They not only add beautiful colors to our food but also carry people’s yearning for healthy lives.
As consumers, understanding natural pigment knowledge helps us make more informed food choices; as industry practitioners, grasping natural pigment development trends will bring new growth points for enterprises. In this color revolution, each of us is a participant and beneficiary. Let’s jointly look forward to natural pigments adding more healthy and natural colors to our lives!
