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The widespread use of synthetic dyes has been associated with adverse health impacts and environmental issues, prompting the exploration of natural dyes extracted from food sources as a sustainable alternative. Two different methods were employed in this study: oven drying and dehydration. The effectiveness of each method was assessed through their application in various mediums. It was found that dyes derived using the dehydration method are suited for dough products, whereas those obtained via oven drying are better suited for liquid applications. In conclusion, the choice of natural food dye method is crucial in determining the applicability and functionality of natural dyes.