FARBE NATURALS
23 natural shades

The FARBE natural color palette

Yellow to brown and white, from turmeric, annatto, beta-carotene, carmine, red beet, anthocyanins, huito, chlorophyll, fruit juice, malt extract and calcium carbonate. Filter by application, pH, heat stability and market.

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Yellow

Turmeric Yellow applied in food

Turmeric Yellow

#F2C200 · approx. screen color Source: Turmeric (curcumin) Typical applications: beverage, bakery, confectionery, dairy, savory Typically heat-tolerant; light-sensitive, use protective packaging. (Wide pH range · High heat)
USMexico: ask FARBELATAM: ask FARBE
Lemon Yellow applied in food

Lemon Yellow

#F7E04B · approx. screen color Source: Turmeric + calcium carbonate Typical applications: confectionery, bakery Typically heat-tolerant; light-sensitive; not for acidic systems. (Neutral (pH 5 to 7) · High heat)
USMexico: ask FARBELATAM: ask FARBE

Orange

Beta-Carotene applied in food

Beta-Carotene

#F5A623 · approx. screen color Source: Beta-carotene Typical applications: beverage, bakery, confectionery, dairy Typically heat-stable; can fade with oxidation and light. (Wide pH range · High heat)
USMexico: ask FARBELATAM: ask FARBE
Annatto Orange applied in food

Annatto Orange

#E8701A · approx. screen color Source: Annatto seed (bixin / norbixin) Typical applications: dairy, savory, bakery, snacks Typically good heat stability; water-soluble grades may precipitate in acid. (Neutral (pH 5 to 7) · High heat)
USMexico: ask FARBELATAM: ask FARBE
Sunset Orange applied in food

Sunset Orange

#F28C28 · approx. screen color Source: Turmeric + annatto Typical applications: bakery, savory, snacks, dairy Typically good heat stability; avoid strong acid. (Neutral (pH 5 to 7) · High heat)
USMexico: ask FARBELATAM: ask FARBE
Tangerine applied in food

Tangerine

#F26B3A · approx. screen color Source: Beta-carotene + carmine Typical applications: beverage, dairy, confectionery Typically good heat stability. (Wide pH range · High heat)
USMexico: ask FARBELATAM: ask FARBE

US: carmine must be declared on the label.

Red

Carmine Red applied in food

Carmine Red

#C8102E · approx. screen color Source: Carmine (cochineal) Typical applications: dairy, confectionery, savory, beverage Typically good heat and light stability. (Wide pH range · High heat)
USMexico: ask FARBELATAM: ask FARBE

US: carmine/cochineal extract must be declared by name on the label (21 CFR 73.100).

Beet Red applied in food

Beet Red

#B0164E · approx. screen color Source: Red beet (betanin) Typical applications: dairy, confectionery, frozen Typically heat-sensitive; best for low-heat or cold-processed products. (Wide pH range · Low heat / cold)
USMexico: ask FARBELATAM: ask FARBE
Raspberry Red applied in food

Raspberry Red

#C2185B · approx. screen color Source: Carmine + anthocyanins Typical applications: confectionery, beverage, dairy Typically pH-dependent (anthocyanin part). (Acidic (pH < 4) · Medium heat)
USMexico: ask FARBELATAM: ask FARBE

US: carmine must be declared; anthocyanins from black carrot and purple sweet potato.

Pink

Strawberry Pink applied in food

Strawberry Pink

#E8578A · approx. screen color Source: Red beet Typical applications: dairy, frozen, confectionery Typically heat-sensitive; best for cold or low-heat products. (Wide pH range · Low heat / cold)
USMexico: ask FARBELATAM: ask FARBE
Pastel Pink applied in food

Pastel Pink

#F4B6C8 · approx. screen color Source: Carmine + calcium carbonate Typical applications: confectionery, bakery Typically heat and light stable; not for acidic systems. (Neutral (pH 5 to 7) · High heat)
USMexico: ask FARBELATAM: ask FARBE

US: carmine must be declared on the label.

Purple

Anthocyanin Red-Purple applied in food

Anthocyanin Red-Purple

#7B1F5A · approx. screen color Source: Anthocyanins Typical applications: beverage, confectionery, dairy Typically pH-dependent: red in acid, purple to blue toward neutral. (Acidic (pH < 4) · Medium heat)
USMexico: ask FARBELATAM: ask FARBE

US permitted use depends on the anthocyanin source; ask FARBE.

Lavender applied in food

Lavender

#9B7BC4 · approx. screen color Source: Natural Blue (huito) + red beet Typical applications: dairy, frozen, confectionery Typically heat-sensitive (beet part); best at pH 3.5 to 6. (Neutral (pH 5 to 7) · Low heat / cold)
USMexico: ask FARBELATAM: ask FARBE

US: huito blue per 21 CFR 73.225 (e.g. dairy drinks, yogurt, ice cream, cereals, chips, candy, gum, fruit drinks, icings, jams).

Blue

Natural Blue applied in food

Natural Blue

#0F7FBF · approx. screen color Source: Huito (jagua) fruit, genipin-glycine blue Typical applications: confectionery, dairy, frozen, beverage Typically stable to heat and light; best hue around pH 3.5 to 6. (Neutral (pH 5 to 7) · High heat)
USMexico: ask FARBELATAM: ask FARBE

US: huito blue per 21 CFR 73.225 (e.g. dairy drinks, yogurt, ice cream, cereals, chips, candy, gum, fruit drinks, icings, jams).

Sky Blue applied in food

Sky Blue

#7CC4E8 · approx. screen color Source: Natural Blue (huito) + calcium carbonate Typical applications: confectionery Typically heat and light stable; not for acidic systems. (Neutral (pH 5 to 7) · High heat)
USMexico: ask FARBELATAM: ask FARBE

US: huito blue per 21 CFR 73.225 (e.g. dairy drinks, yogurt, ice cream, cereals, chips, candy, gum, fruit drinks, icings, jams).

Green

Chlorophyll 10% applied in food

Chlorophyll 10%

#3F7D2A · approx. screen color Source: Chlorophyll Typical applications: beverage Typically sensitive to acid and light. (Neutral (pH 5 to 7) · Medium heat)
USMexico: ask FARBELATAM: ask FARBE

US: only citrus-based dry beverage mixes, up to 0.2% (21 CFR 73.125). Other markets: ask FARBE.

Natural Green applied in food

Natural Green

#6FA82A · approx. screen color Source: Fruit juice (jagua/huito) + turmeric Typical applications: confectionery, beverage, dairy Typically best at pH 3 to 6, like turmeric and jagua; light-sensitive (turmeric). (Wide pH range · Medium heat)
USMexico: ask FARBELATAM: ask FARBE

US: blue part per 21 CFR 73.225, turmeric per 73.600.

Lime Green applied in food

Lime Green

#9ACD32 · approx. screen color Source: Natural Blue (huito) + turmeric Typical applications: confectionery, dairy, frozen Typically best at pH 3 to 6; light-sensitive (turmeric). (Neutral (pH 5 to 7) · Medium heat)
USMexico: ask FARBELATAM: ask FARBE

US: huito blue per 21 CFR 73.225 (e.g. dairy drinks, yogurt, ice cream, cereals, chips, candy, gum, fruit drinks, icings, jams). No chlorophyll.

Emerald Green applied in food

Emerald Green

#2E9E6B · approx. screen color Source: Natural Blue (huito) + turmeric, blue-rich Typical applications: confectionery, frozen, dairy Typically best at pH 3 to 6; light-sensitive (turmeric). (Neutral (pH 5 to 7) · Medium heat)
USMexico: ask FARBELATAM: ask FARBE

US: huito blue per 21 CFR 73.225 (e.g. dairy drinks, yogurt, ice cream, cereals, chips, candy, gum, fruit drinks, icings, jams). No chlorophyll.

Brown

Malt Brown applied in food

Malt Brown

#6B3A1E · approx. screen color Source: Malt extract Typical applications: bakery, beverage, savory, cereals Typically good heat and light stability. (Wide pH range · High heat)
USMexico: ask FARBELATAM: ask FARBE

Contains barley (gluten): declare per local allergen rules.

Caramel Brown applied in food

Caramel Brown

#8B5A2B · approx. screen color Source: Malt extract + annatto Typical applications: bakery, beverage, cereals Typically good heat stability. (Wide pH range · High heat)
USMexico: ask FARBELATAM: ask FARBE

Contains barley (gluten).

Chocolate Brown applied in food

Chocolate Brown

#4A2A18 · approx. screen color Source: Malt extract + carmine + Natural Blue (huito) Typical applications: bakery, confectionery Typically good heat stability. (Neutral (pH 5 to 7) · High heat)
USMexico: ask FARBELATAM: ask FARBE

Contains barley (gluten); carmine declared; blue part per 21 CFR 73.225.

White

Calcium Carbonate White applied in food

Calcium Carbonate White

#F4F2EE · approx. screen color Source: Calcium carbonate Typical applications: confectionery, bakery Typically very heat and light stable; not suited to acidic systems. (Neutral (pH 5 to 7) · High heat)
USMexico: ask FARBELATAM: ask FARBE

HEX values are approximate screen colors, not specifications; the final shade depends on dose, matrix, pH and process. Stability notes are typical for each pigment class; validate in your application. Regulatory status varies by market and use: Mexico and LATAM, ask FARBE for your market. US notes refer to 21 CFR Part 73 listings and are not a legal opinion.

Request a sample

Tell us the shade, your process and volume. We review each request before shipping.

Color matching

Send us your target shade or the synthetic color you want to replace. FARBE develops the match in your product and process.
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