Annatto

Annatto is a natural pigment derived from the seeds of the tropical shrub Bixa orellana, native to the Americas. It is widely used as a food colorant and flavoring agent, imparting yellow to orange-red hues. In culinary applications, annatto colors cheeses (notably cheddar and some traditional cheeses), butter, margarine, rice dishes, sauces, and snack foods, as well as certain cosmetics and personal care products.

The color comes mainly from carotenoids, chiefly bixin and norbixin. Bixin is fat-soluble and provides the orange-yellow tint, while norbixin is water-soluble. Annatto can be used in powder or paste forms, and extracts may be oil-soluble or water-soluble depending on the processing method. The pigment is sensitive to light and heat, so products containing annatto are best stored in cool, dark conditions to preserve color stability.

Cultivation and processing occur in tropical regions worldwide, including parts of Central and South America, Africa, and Asia. As a natural colorant, annatto is favored for its mild flavor and cosmetic safety profile, offering an alternative to synthetic dyes in many markets. Regulatory status varies by country, but annatto-derived colorants are widely approved in numerous jurisdictions, often labeled as annatto or Bixin/norbixin extracts.

Safety and labeling considerations: annatto is generally recognized as safe in permissible amounts, though rare individuals may experience allergic contact dermatitis or sensitivity. As with any additive, products containing annatto should be labeled to inform consumers who may have allergies or sensitivities.