Red beet color is obtained by squeezing out, concentrating and pasteurising the juice of beetroots, Beta vulgaris. The root grows naturally in all temperate regions and is eaten raw or cooked in many parts of the world.
Red beet color gives a bright red to bluish red hue, depending on processing and application. It is commonly used in yogurts, ice cream and soups, and shows good light and pH stability.
Chr. Hansen offers both liquid and powder formulations of beetroot.