International Science Community Association Research Journal of Chemical Sciences 2231-606X 9 2 2019 04 18 Natural food grade dye extraction techniques 24 27 EN Raghavendra Narasimha 1 Department of Chemistry, Jabin Science College, Hubballi-580031, India C.M. Osuji 1 Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria C.E. Ofoedu 2 Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria M Ojukwu 3 Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria Anand Khistariya 1 School of Chemical and Physical sciences, Department of Industrial Chemistry, Atmiya University, Rajkot, 360005 India and School of Science & Technology, Nottingham Trent University, Nottingham, NG11 8NS, United Kingdom Rinat Nigmatullin 2 School of Science & Technology, Nottingham Trent University, Nottingham, NG11 8NS, United Kingdom and Department of Engineering, University of Bristol, Bristol, BS8 1QU, United Kingdom Fengge Gao 3 School of Science & Technology, Nottingham Trent University, Nottingham, NG11 8NS, United Kingdom Rimsha Nawaz 1 Food Science and Nutrition Institute, University of Sargodha, Sargodha-401000, Punjab, Pakistan > Review Paper 2018 11 25 2019 04 18 Natural food grade colors demand is increasing progressively because of consumer awareness as they are eco-friendly as well as have various pharmacological benefits for human health. It is need of the day to develop viable technologies as well as they should be cost effective to extract food grade colors from natural sources especially utilizing waste of organic compounds. The purpose of this review article is purely for consumers and manufacturers to attain knowledge about the extraction techniques either conventional or recent technologies of food colors with respect to natural color application. Copyright@ International Science Community Association