The color of food is a determining factor for consumer decisions; therefore, the industry has resorted to large-scale synthetic pigment production to meet their growing demand. However, artificial colorants have been frequently associated with health problems ranging from behavioral alterations to allergic reactions and even cancer promotion. For this reason, and due to current trends in population demands, the use of colorants has been revolutionized toward natural alternatives, increasing this trend in various sectors of the food industry. Natural colorants are generally considered harmless compounds; consequently, their use limitations are lower than those affecting synthetic colorants. Microalgae offers several technological advantages for the production and extraction of natural pigments. These advantages include their ability to produce a wide range of pigments, the high concentrations of pigments generated within their cells, their rapid growth rate, and their adaptability to various environments.