Natural Food Colours

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Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Many studies have suggested that increasing consumption of plant foods like beetroot decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.
Heart health and blood pressure: A 2008 study published in Hypertension examined the effects of ingesting 500mls of beetroot juice in healthy volunteers and found that blood pressure was significantly lowered after ingestion. Researchers hypothesized this was likely due to the high nitrate levels contained in beet juice and that the high nitrate vegetables could prove to be a low cost and effective way to treat cardiovascular conditions and blood pressure.

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monascus red coloring is chinese traditional natural food coloring for meat products since centuries ago. it is obtained by mixing monascus with steamed rice, by method of liquid deep fermentation in controlled temprature, without adding any chemical additives. as it is natural and strong coloring ability, it is more and more widely ued in condiments, bakery, candy, etc.

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Annatto (or achiote) is occasionally used in Portugal and Spain and is commonly used in English cheeses like Gloucester and some cheddars, including French Mimolette; it wasn't that hard to find in Germany, in my experience, when I lived there, though I think I tended to buy it at small markets run by Turkish immigrants or other ethnic markets. So I would challenge your assertion that it's particularly hard to find in Europe; it's in plenty of foods and is a recognized additive