PURPOSE: To obtained red colored food being stable even in light-colored system by using Vitamin B12 and phosphoric acid salts.

CONSTITUTION: A food is colored red using vitamin B12, phosphoric acid slats (e.g. sodium metaphosphate, sodium dihydrogenpyrophosphate or calcium hydrogenphosphate) and preferably iron slat (e.g. iron sodium citrate or iron citrate). Furthermore, phosphate and iron salt are preferably each used at amounts of ≤2 pts.wt. (as P) and 0.1-1 pts.wt. (as Fe) based on 1 pts.wt. vitamin B12.