Natural food colour production is increasing all over the world. Food sources have been colored with pigments like betalains, chlorophylls, anthocyanin’s and carotenoids. The current situation is more focused on using the prodigious diversity of natural colour pigment supplies for use in food products, pharmaceuticals, and textiles, rather than their synthetic counterparts, in order to preserve and prolong human health as well as life on Earth. Since natural pigments are less stable than synthetic colourants, there are challenges relayed with colour loss throughout food handling, storage, and commercialization. The addition of copigment materials, which are identical to polymers, phenolic mixtures and metals, encapsulation technology included in the stabilising techniques. The stability is also increase by reducing the toxic effect of plant secondary metabolites. Recently, researchers have discovered that newly exposed auronidins could be used as possible food pigments in the future. Combining processes and evaluating new materials that can stabilise anthocyanins and improve their ability to be exploited as important attribute of natural food pigments.