Color in foods as well as in pharmaceutical products contributes a significant role to shown products freshness and improved external appearance and increased acceptance towards the consumers. The uses of the natural origin of such compounds are growing vastly due to the consciousness of health benefits from natural compounds. Pigments multiplicity uses based on modifications in their presence of particular chromophore and chemical structures. The present customer’s first choice for naturally obtained colorants is accompanying with their motive of being fit. The improvement of foods thru a good-looking exterior is a significant objective in the food processing. Progressively, food manufacturers are moving towards natural source food colorants, while certain synthetic color ingredients showing adverse effects in body. A lot of microorganisms such as bacteria, algae, yeast, and molds are producing the pigments. Algae also produce the different types of pigments which are widely used in the food industries.