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Anthocyanin Food Colors Market

Anthocyanin food colors are derived from natural substances that give fruits their color red, purple, and blue colors. These compounds can be derived from a few natural sources, such as berries, red cabbage, grapes, black rice, and hibiscus. They are excellent antioxidants, and they are highly useful as a natural color.  The main reason behind anthocyanin gaining traction with consumers is the increasing demand for alternatives to synthetic colors used, particularly in the food industry. Long-term exposure to artificial food coloring has been linked to increased cardiovascular disease metabolic syndrome and is increasingly being associated with negative health outcomes, reflected in consumer preferences. Demand for anthocyanin is rising due to its growing use in coloring ice-creams, flavored yogurt, candies, and bakery products. It is also used in the cosmetics industry due to consumer demand for organic and natural products.

While anthocyanins are relatively unstable and prone to degrade quickly, developing processes to increase their shelf life is a lucrative opportunity for market expansion. The demand for organic and naturally sourced products will continue growing in the coming years, providing incentives for key players in the Anthocyanin food colors to capitalize on trends.