Natural Colorants for Food Uses provides essential, practical information about natural pigments and their applications in the food industry. The authors present an overview of global colorants, including safety, toxicity and regulatory aspects. Natural colorants are emphasized, with information on inorganic and synthetic pigments included as appropriate. Special attention is given to characteristics, extraction and processing stability, nutraceutical properties and uses, and the use of biotechnology and molecular biology to increase colorant production. Future trends for the production and consumption of food colorants are analyzed and evaluated.