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Natural water soluble plant pigments, present in the cell sap, which imparts the red or blue colours in flowers, fruits and vegetables.

Commercially available anthocyanins are normally extracted from grape skins or red cabbage using water, methanol or ethanol.

The colour is pH dependant, ranging from an intense red in acid conditions turning bluer as the pH rises. (This makes anthocyanins unsuitable for meat products as they are a purple/blue colour at the pH of meat).

Can be found in black cherry yoghurt, dairy products, glacé cherries, ice cream, jellies, pickles, soft drinks, tomato, carrot or vegetable soups and sweets.

Believed to be safe.