For the longest time coloring of pasta was done mostly to achieve uniformity from batch to batch. However, recently colors are added to pasta matrices for various reasons such as, to associate with a flavor, to create or sustain appeal from the consumers or to follow a trend and create more visual excitement. Application of colors in pasta and noodles can be quite challenging at times as heat, pH, lipid interactions, migration, interactions with other ingredients can significantly affect the color performance. Commercial pasta processing will contain steaming, baking, and end consumer cooking stages which can impact color performance. Therefore, the selected colors not only need to be stable through processing and shelf life but also post end consumer application. ROHA’s synthetic food color portfolio Idacol contains a complete range of colors that are stable in pasta and noodle applications and overcome the above issues.