Chlorophylls are the green pigments in all leaves and stems. Anthocyanins are the red, blue, and violet pigments in beetroots, raspberries, and red cabbage.
Flavones are yellow pigments in most leaves and flowers.
Caramel is used for both flavour and as a brown colour made by heating sugar. In addition to all these there are various ingredients such as paprika, saffron, and turmeric that also provide colour. See Appendix VIII . A Dictionary of Food and Nutrition 3. A Dictionary of Food and Nutrition 4.