The main edible source of betanin is beetroot. Betanin is a water soluble pigment like anthocyanin. When used for colouring, beetroot juice is pasteurised to reduce micro-organisms. It can contain upto 70% sugar and 0.5% betanin pigment. The colour content can be increased by fermenting the juice and removing the alcohol during a concentration step. Beetroot juice can also be spray dried onto a carrier to produce a powder. Betanin is a strong colour. Hence, quantities required to colour food or beverages are typically lower than other natural pigments.