| ≥1 piece |
There are two classifications of food colors i.e. synthetic and natural. Ancient people were familiar with using natural ingredients to color food. Thai people have been using “Bai Toey” (leaves of a kind of plant) and burnt coconut shell to make color for sweets. In the last half of the 19 th century, synthetic food color came to the limelight with the booming of processed food. Synthetic colors are chemicals made from the by-product of oil refinery. However, with more and more knowledge, consumers began demanding for less synthetic and more natural food colors.