Anthocyanins
The short version
A group of natural plant pigments responsible for red, purple, and blue colors in foods.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from grape skins, elderberries, red cabbage, black carrots, and hibiscus. The pigments are flavonoid glycosides responsible for autumn leaf colors and the hues of many fruits.
How it's used
Used in fruit drinks, candies, yogurts, jellies, and dairy products. Replaces synthetic red dyes in clean-label reformulations.
Safety profile
No ADI specified. Considered safe and likely health-positive due to antioxidant activity. Allergy is exceedingly rare.
Physical & chemical properties
Color is highly pH-dependent: red below pH 3, purple at neutral, blue or yellow in alkaline conditions. Less light-stable than synthetic dyes.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.