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The 24 pages that link to Food coloring, each with the reason it gives.

• Food additiveRelated: Color additives make appearance consistent or create a desired visual identity.

• CarotenoidRelated: Carotenoids provide natural yellow, orange, and red colorants in foods.

• AnthocyaninRelated: Anthocyanins serve as natural colorants, though acidity and processing can change their hue.

• DyeRelated: Food dyes show how colorants are selected for a material people ingest.

• Synthetic dyeRelated: Some synthetic dyes are formulated and regulated for coloring foods and drinks.

• Soft drinkRelated: Color helps distinguish flavors and gives soft drinks their familiar appearance.

• AstaxanthinRelated: Astaxanthin is used as a pigment in foods and feeds where red-orange color is desired.

• BeetrootRelated: Beetroot pigments provide a plant-derived alternative to some synthetic red colorants.

• CurcuminRelated: Curcumin is used to produce yellow color in foods.

• Indigo carmineRelated: Indigo carmine is used as a blue food colorant, designated E132 in the European Union.

• SafflowerRelated: Safflower pigments can color foods, including as a less expensive alternative to some spices.

• CandyRelated: Color helps identify candy varieties and contributes to their visual appeal.

• Thai teaRelated: Some commercial Thai tea blends use coloring to produce a vivid orange brew.

• Cotton candyRelated: Coloring is commonly mixed with the sugar before it is spun.

• FantaRelated: Colorants help give particular Fanta flavors their expected appearance.

• AnthoxanthinRelated: Anthoxanthins are discussed as naturally occurring, water-soluble plant colorants.

• Dragon fruitRelated: Red-fleshed varieties contain betalain pigments that can color foods and beverages.