Green pigment extracted from plants and algae. Functions as a plant-based colorant in sauces, oils, and beverages.

Yellow-orange pigment derived from turmeric. Functions as a natural colorant and antioxidant in curry powders and sauces.

Extracted from capsicum pods to yield red-orange tones. Functions as a natural coloring and flavor-enhancing agent in savory foods.

Blue-green algae used to produce vibrant blue pigments. Functions as a plant-based color in confectionery and beverages.

Carbonized plant matter used for intense black coloring. Functions as a natural pigment in baked goods and licorice.

Rich in eugenol, clove extracts act as antimicrobial and antioxidant agents. Used to extend shelf life in sauces, beverages, and pickles.

Contains natural bioflavonoids with antimicrobial properties. Used as a preservative in beverages and personal care formulations.

Loaded with catechins, it offers antioxidant and antimicrobial properties. Used in beverages, sauces, and functional foods.

Neem extract has natural antibacterial and antifungal effects. Used in herbal food products and traditional formulations.

Contains carnosic acid and rosmarinic acid, acting as antioxidants. Widely used in meats, oils, and snack foods.

Natural antioxidants derived from vegetable oils. Used to prevent oxidation in oils, cereals, and infant food.

Holy basil oil with antimicrobial and antifungal properties. Used in herbal teas and nutraceuticals.