The old adage ‘first to feast is the eyes’ underlines the importance of colours in our life. People’s perception towards food items is generally influenced by their appearance. Colour is an important component of appearance, which govern the quality of foods. Colour of a food or beverage play a profound role in flavour perception. One way of colouring food through natural means is addition of a strongly coloured food to the intended food item, which is to be coloured. This is a common approach practiced in home-cooking. However, for industrial food production such approach may not be desirable due to issues like low concentration of pigments in most foods (which leads to addition of a large amount of pigmented food items to get the desired shade), unwanted flavour and insoluble matter (e.g., peel and seeds). Therefore, pigments are extracted to overcome such potential glitches. The naturally extracted pigments/colours are perceived by the consumer as safe to consume than the synthetic colours. Further, an added advantage of using such colours derived from natural sources is that they are bioactive. ......Read More............