Natural red pigments are in great demand not only for their striking color but also for the added bioactive properties they confer. Their bioactive character gives them a beneficial metabolic effect on health, as evidenced by their protective action against human diseases. The interest in natural plant red pigments is part of society’s awareness regarding bio-healthy habits, where diet plays a key role. As the number of customers demanding increasingly natural products grows, companies and retailers feel the need to improve and meet the demands of their end-consumers, which has led to substantial commercial attention being paid to these products. Nowadays, food labels are closely scrutinized by consumers looking for clearly recognizable natural ingredients and prefer foods that display labels free of chemical additives. Researchers are concerned about these issues, and there are numerous papers on the production, stabilization, and applications of natural red pigments of a wide variety of origin and nature. Red colors in plants can be provided by three families of pigments: carotenoids, anthocyanins, and betacyanins. Although structurally quite different and with distinct chemical properties, all of them add to their colorant capacity, interesting bioactive characteristics that are highly valued by consumers.