Which is the better black colorant for clean-label food—cuttlefish ink or vegetable carbon?
According to EFSA and current scientific studies, cuttlefish ink is a safer, functional, and more versatile natural option. With a long culinary history and emerging evidence of health benefits, it is increasingly favored over vegetable carbon, especially in seafood-based or export-oriented applications.
What is the Cuttlefish Ink?
Cuttlefish ink (or squid ink) is a water-soluble, natural black pigment extracted from the ink sacs of cuttlefish. It is traditionally used in Mediterranean and Japanese cuisines and is known for its rich umami flavor and distinctive black color.
Key Components:
Natural melanin
Amino acids: glutamic acid, taurine, alanine, leucine, aspartic acid
Bioactive molecules: dopamine, DOPA, enzymes
Trace minerals: copper, lead (in minimal natural traces), cadmium
What is Vegetable Carbon?
Vegetable carbon, also known as plant black or carbon black, is a pigment produced by the carbonization of plant-based materials like coconut shells and cellulose.
Key Facts:
Insoluble in water and organics
Approved in the EU, Australia, New Zealand
May interfere with nutrient and drug absorption【1】
Not permitted in the U.S. due to the Delaney Clause, any substance shown to pose a cancer risk is prohibited as a food additive by the FDA.
Cuttlefish Ink vs Vegetable Carbon — Comparison Table
| Feature | Cuttlefish Ink | Vegetable Carbon |
| Source | Marine animal (cuttlefish/squid) | Carbonized plant material |
| Solubility | Water-soluble | Insoluble in water |
| Flavor Profile | Umami-rich, enhances taste | Tasteless |
| Health Functions | Antioxidant, anticancer, antimicrobial | None proven, may block nutrient uptake |
| Culinary Use | Seafood pasta, ramen, rice, bread | Mainly for visual coloring |
| Cultural Heritage | Mediterranean & Japanese cuisines | No culinary heritage |
Why More Consumers Are Choosing Cuttlefish Ink？
With the rise of clean-label and health-focused diets, more brands are replacing vegetable carbon with cuttlefish ink—a black colorant that offers both functionality and tradition.
Used for centuries in Italy and Spain in dishes like black pasta and seafood rice, cuttlefish ink traveled to Japan in the 1970s and is now common in ramen, sauces, and baked goods. Its culinary history reflects not only safety but also deep integration into flavor development. Modern studies confirm that the melanin in cuttlefish ink contains:
Tyrosine, dopamine, DOPA – support antioxidant activity
Enzymes – help reduce oxidative stress
These compounds contribute to:
✅ Reduced risk of cardiovascular disease and cancer【2】【3】
✅ Anti-inflammatory and antimicrobial effects【4】
✅ Potential development into therapeutic compounds (as studied in nanomedicine and pharmacology)【3】【4】
In addition to its biofunctionality, cuttlefish ink’s smooth texture and subtle seafood flavor enhance dishes such as fish sauces, squid pasta, risotto, seafood pizza, and even artisanal breads.
When to Use Cuttlefish Ink
Recommended for:
✔ Seafood sauces, squid ink pasta, ramen broths
✔ Finding new sources of melanin for food innovation
✔ Products requiring clean-label + flavor
✔ Brands seeking dual-function colorants
Avoid if:
❌ Product needs to be vegan (cuttlefish is animal-derived)
❌ Customers have seafood allergies (must label clearly)
Binmei’s Cuttlefish Ink – A Clean, Flavorful Solution
At Binmei, we produce high-purity cuttlefish ink using fresh, uncontaminated marine sources and advanced deodorization technology to remove any unwanted fishy odors.
Our Product Advantages:
✅ Sweet and clean taste, with no off-smell
✅ No added preservatives or carbon powder
✅ Stable coloring effect in sauces and cooked foods
✅ Compliant with major international regulations
❗ Seafood allergen warning applies
We help R&D teams explore more than color—we provide taste, culture, and functionality in one solution.
Ready to Try Cuttlefish Ink?
