As a food science expert with a background in chemistry, I can tell you that the source of red food coloring can vary significantly. There are both natural and synthetic sources for red dyes used in the food industry.

Natural Sources:

1. Anthocyanins: These are water-soluble pigments found in many red, purple, and blue fruits and vegetables, such as berries, grapes, and radishes. They can be extracted and used as a natural red colorant.

2. Carmine: This is a more intense red colorant derived from the cochineal insect, which lives on cactus plants. The insects are harvested, and the dye is extracted from their bodies.

3. Beetroot: The juice from beetroots can also be used as a natural source of red color.

Synthetic Sources:

1. Allura Red (FD&C Red 40): This is one of the most common synthetic red dyes used in the industry. It is a coal-tar derivative and is used widely due to its stability and intensity.

2. Erythrosine (FD&C Red 3): Another synthetic dye, erythrosine is often used in the candy and pharmaceutical industries.

It's important to note that the use of these dyes is regulated by food safety authorities such as the FDA in the United States, and they are considered safe for consumption within the limits set by these regulations.

read more >>

Cochineal insects can be found on prickly pear cacti in the North American deserts, where they spends most of their lives sucking away on the plants' sap. They produce a bitter, crimson-colored pigment called carminic acid, which they store in their guts and use to ward off predators.read more >>