In recent years, natural coloring agents from plant resources have drawn scientists into using these hues in food goods. The public's understanding of the negative properties of synthetic dyestuff also raised customer claims for natural coloring agents. Several plant sources can yield different color substances like Anthocyanins, Betalains, Carotenoids, Carminic Acid, and Chlorophylls. Remarkably, these pigments benefit the visual appeal of processed food items and the plant, food, and human well-being. As such, the current state of the art in plant pigment utilization in the food industry is highlighted in this chapter. A synopsis of the uses of plant colorants in food is given first, then explanations of the five main sources of dyestuff and the extraction methods of the natural coloring agent follow. As the value of natural coloring is universal, this chapter also provides a whole understanding of what the food sector may encounter when using natural pigments are also covered.