Natural Food Colours

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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