SC+Food+Colors

from "Naturally colorful".... Q & A:  1. What are the advantages of Synthetic coloring products? Certified colors are generally more able to withstand rigorous processing systems, high temperatures and extreme pHs that can have adverse effects on naturally derived colorants. Synthetic products also tend to be more economical and far less likely to affect finished-product flavor.

2. Give some examples of natural colouring. Grape juice and skins from wine production provide a plentiful, economical source for red-purple colors. Purple sweet-potato juice provides superior stability to light for beverage applications. Anthocyanins extracted from red cabbage and black carrots provide good heat stability, while black-carrot juice offers processors good stability across a greater pH range than most anthocyanins. “One of the most widely used anthocyanin reds is black carrot, which is an excellent choice to color beverages, confections, fruit preparations and dairy yogurts,” says Locey. Other sources of anthocyanins include elderberries, black currants, raspberries, strawberries, cranberries and blueberries.

EXTRA..^^ Read about this article make me think of 1 organic product that i have saw in market....

The colour of the noodle is from flower pigment.The colourful noodle is coloured by red (from rose),yellow (from osmanthus),purple (from lavender),orange red (from roselle/hibiscus sabdariffa-my favoured fruit and the leaf which rich in vitamin C and Iron) and the blue (from clitoria ternatea-the one we normally use to make kuih,nasi kelabu and so on). According to the label, the colour used is in powder form.