The "Spring Festival Limited Edition" trend has gained significant traction among today's food enthusiasts, who seek not only taste satisfaction but also a visual feast. As the festive season approaches, the market is witnessing a surge in orange-yellow hued foods, with major brands adding a "New Year flavor" to their offerings. These limited-edition products, often featuring high quality and vibrant colors such as red, gold, yellow, and orange, have quickly captured the hearts of consumers.

The "Spring Festival Limited Edition" trend has gained significant traction among today's food enthusiasts, who seek not only taste satisfaction but also a visual feast. As the festive season approaches, the market is witnessing a surge in orange-yellow hued foods, with major brands adding a "New Year flavor" to their offerings. 

These limited-edition products, often featuring high quality and vibrant colors such as red, gold, yellow, and orange, have quickly captured the hearts of consumers.

The aforementioned orange-yellow natural pigments, which are derived from natural plants, possess inherent health benefits and impart a natural allure to food products. They are extensively utilized in the food production and processing industries. Common orange-yellow foods available on the market can be enhanced with these pigments to achieve a more appealing color.

In fruit and vegetable juices and beverages (food classification number: 14.02), natural orange-yellow pigments such as natural carotene, turmeric, and lutein can be used to enhance the visual appeal. Specifically, in fruit and vegetable juice (pulp) drinks (food classification number: 14.02.03), natural pigments like β-carotene, carthamins yellow, monascus red, gardenia yellow, natural carotene, turmeric, and lutein can be utilized.

Flour-based products, such as convenient rice or flour noodles (food classification number: 06.07), can incorporate natural orange-yellow pigments including natural carotene, β-carotene, carthamins yellow, monascus yellow, turmeric, annatto extract, and gardenia yellow. Frozen rice or flour noodle products (food classification number: 06.08) can use natural carotene, β-carotene, and lutein.

Candy and nuts are also the popular snacks during festivals. Cooked nuts and seeds (food classification number: 04.05.02.01) can utilize carthamins yellow, turmeric, gardenia yellow, β-carotene, and natural carotene. Confectionery items (food classification number: 05.02) can incorporate natural pigments like β-carotene, carthamins yellow, annatto extract, lutein, gardenia yellow, and natural carotene. 

Prepared meat products (food classification number: 08.02) can use natural orange-yellow pigments such as natural carotene. Preprocessed Meat Products(raw meat added ingredients) (food classification number: 08.02.01) can useβ-carotene, while preserved meats like bacon, cured meat, dried salted duck, Chinese style ham, and sausage(food classification number: 08.02.02) can use carthamins yellow.

Condiments (food classification number: 12.0) can incorporate natural orange-yellow pigments like natural carotene, carthamins yellow, turmeric, and gardenia yellow. Liquid compound seasonings (food classification number: 12.10.03) can similarly use these natural pigments.

The addition of other orange-yellow pigments must adhere strictly to dosage standards, excluding natural carotene.

The specific application industry categories and dosage of natural carotene please refer to the relevant provisions of the "GB2760 National Food Safety Standard for Food Additive Use". In most product categories natural carotene can be added according to production needs. For specific categories, please refer to Table A.2 of GB2760 for the list of food categories with exceptions for food additives used according to production needs:

For more information about orange-yellow natural pigments, please call us or mail us:

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