Vegetable concentrate

Vegetable concentrates are derived from vegetables, such as carrots, beetroot, or spinach. They are produced by extracting specific compounds or pigments from the vegetable source, often using water or solvents, followed by concentration processes like evaporation. This results in a more potent form of the vegetable's natural colour or flavour compounds.

Manufacturers use vegetable concentrates primarily as natural colourants to impart vibrant hues to food products. They are also used to add subtle vegetable flavours. These concentrates are commonly found in beverages like fruit juices, confectionery such as candies and cakes, and convenience foods.

Vegetable concentrates used for colouring are authorised food additives in Great Britain and listed on the Register of Food Additive Authorisations. The European Food Safety Authority (EFSA) evaluates food additives. EFSA has evaluated various vegetable-derived colourings. At typical consumption levels, they are generally considered safe. There are no widespread controversies regarding their safety at permitted levels.