To provide a fading inhibitor which has safety and economical efficiency and effectively inhibits fading of food and drink by using more healthful materials, a fading inhibiting method of food and drink using the same, and furthermore a coloring composition difficult to fade.

One or more kinds selected from a carotenoid pigment, an anthraquinone pigment, an anthocyanin pigment, a chalcone pigment, a gardenia blue pigment, and vitamin B2 are brought into contact with a malto oligosaccharide to co-exist therewith.