In this era of pursuing nature, health, and color, beet red as a natural pigment derived from nature, is setting off a color revolution in the food production industry with its unique charm and broad application prospects. According to Data Bridge Market Research, the global beet red vegetarian pigment market in 2023 is 235.4 million US dollars and is expected to reach 350.45 million US dollars by 2031. It is projected to grow at a CAGR of 5.1% during the forecast period from 2024 to 2031.

Beet red, also known as beet root red, is a food additive made by extracting red beet (seaweed head) with water through spraying and drying. It is soluble in water, slightly soluble in ethanol, and insoluble in anhydrous ethanol. The aqueous solution is red to reddish-purple, more stable at pH 3.0 - 7.0, and has the best stability at pH 4.0 - 5.0. It turns yellow under alkaline conditions, has good staining properties, and poor heat resistance. It is stable below 80 degrees and stable in acidic and neutral environments. The product quality standard " National Food Safety Standard for Food Additives Beet Red" (GB 1886.111-2015) provides sensory and physical and chemical indicators. For specific reference, see the following:

Beet red is fully in line with the modern pursuit of food being "natural, safe, and healthy", and has become the sought-after object of many food manufacturers. In confectionery (food classification number: 05.02) and fruit and vegetable juice (pulp) drinks (food classification number: 14.02.03), beet red, with its natural red tone, adds attractive visual appeal to the product, making consumers moved by the natural red.

Baked goods (food classification number: 07.0) are also inseparable from beet red. In cakes, breads, and cookies, beet red gives foods a richer and more vivid red hue.

In the processing of prepared meat products (food classification number: 08.02), the application of beet red is indispensable, which can effectively improve the appearance and color of meat products and make them more attractive. Its high safety and non-toxic side effects undoubtedly bring new development opportunities for the meat industry.

Beet red is also widely used in frozen drinks (food classification number: 03.0). Its addition not only enriches the color of the food but also provides consumers with more diverse choices and meets the sensory needs of different groups of people for food ingredients.

In addition, in cocoa products, chocolate and chocolate products, including cocoa butter substitute chocolate and products (food classification number: 05.01), frozen rice and noodle products (food classification number: 06.08), prepared wine (food classification number: 15.02), beet red natural pigment is often used to give the appearance of the product a new color.

The specific industry categories and usage of beet red please refer to the relevant provisions of the "GB2760 National Food Safety Standards for Food Additive Use", and can be added appropriately according to production needs in most product categories. Specific categories can refer to Table A.2 for food additives that are used appropriately according to production needs.

With the deepening of people's awareness of natural pigments and the continuous progress of food industry technology, the market prospect of beet red will be broader. It will continue to play an important role in the existing food production industry and will continue to expand new application areas, becoming an integral part of the food industry.

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