Natural Orange Food Colour
Orange-coloured foods are plentiful in nature, with many examples of fruits such as oranges, peaches, grapefruit, melon, vegetables like carrots and peppers, nuts and honey which also have a orange hue. There are lots of processed foods with orange as well, the main being maize snacks but also spreads, soups, sauces, coatings and some cheeses.
Orange colour may need to be added if it wasn't there originally, such as in confectionery and beverages, but it also may need to be added in any of the applications mentioned above to boost colour lost during processing / manufacture.
There are multiple naturally-occurring orange pigments used in food manufacturing, most of which come under the classification of carotenoids, with the sub-categories such as beta-carotene, apocarotenal, lycopene, lutein and capsanthin often used. These carotenids can be extracted from a rich source and used for orange food colouring, or for a more clean-label option, liquid blends of the juices from the same sources can be used.