Food coloring

Food coloring is an ingredient used to add or restore color in foods and beverages, enhancing their appearance and making them more visually appealing. It comes in various forms, such as liquids, powders, or gels, and can be of natural or synthetic origin.

The use of food colorings has a long tradition in cooking and the global food industry. Its origin can be found both in natural plant extracts (such as turmeric, beetroot, or cochineal) and in chemical compounds created in laboratories to ensure vibrant and stable colors.

Among its properties, its ability to enhance the visual appeal of a recipe, influence flavor perception, and maintain the uniformity of the final product stands out. Food colorings are safe when used within the doses recommended by health authorities.

In different Spanish-speaking countries, food coloring may also be known as food colorant, food dye, food pigment, or simply coloring. In some parts of Latin America, terms like kitchen coloring or edible coloring are used, especially in home or baking contexts.