Food additives are a range of substances defined by the EU as “not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value” (1). Food colourings are a subgroup of additives that are used to add colour to food. They are added mainly to either strengthen colours that are naturally present in foods, to add colour to foods which normally lack colour, or to alter the colour of food if its colours are different to those which are desired in the product. They may also be included if a loss of colour has occurred; this may have happened due to contact with air, light, moisture and unsuitable temperatures(2). The use of food colourings in the European Union is strictly controlled by legislation. Legislation identifies the types of colourings and the circumstances in which they may be used. They also ensure that the labelling of these products contain certain information and adhere to specific criteria.
Colourings present in food and drink products sold directly to the consumer must be named in the ingredients list(3). Each colouring has a designated name and E number; one or both of these must be included in the ingredients list on the label, to enable the substance to be easily identified. The EU states that the functional group of additives in a food or drink product must be stated in the ingredients list. This functional group defines the role of an additive. In the case of colourings, this means that the term “food colouring” must be stated. Colourings present in food must be listed in the ingredients list, using the following format: Food colouring (name(s) or E number(s) of any additive(s) used from this functional group in the product). An additive is generally designated only one functional class, even if it has more than one function. If the additive has more than one role, the functional group it is assigned is that of the primary role that the additive is expected to have in the product.
In 1962, the European Union passed the first directive relating to the use of food colourings in food products. Following assessment, the use of twenty natural food colourings and sixteen artificial colourings was permitted in foodstuff(4). These colourings were approved under the grounds that they were judged to be safe for human consumption at the time when these studies were carried out. However, seven of these colourings were banned from use in food products in 1994, due to concerns over its safety. These were: Chrysoine S, Fast Yellow AB, Orange GGN, Scarlet GN, Ponceau 6R, Anthroquinone Blue and Black 7984. In 2007, concerns over the safety of Red 2G for human health also led to the removal of this substance from the list of approved food colourings.
Further EU legislation on 16th December 2008 overrode previous directives on food additives(3). A new, updated list of food additives was released by the European Parliament; only additives named on this list would be approved for use in food products. This legislation also specified foods in which each of these additives may be used and set out various criteria and conditions for their use. This legislation also stated that a warning label must be included on any food or drink that was on sale from 20th July 2010 if it contains one or more of the following food colourings: tartrazine (E 102), quinoline yellow (E 104), sunset yellow (E 110), carmoisine (E 122), ponceau 4R (E 124) or allura red (E 129). Food labels of products containing one of the above must state the name or E number of the colouring followed by the words “may have an adverse effect on activity and attention in children”(3). This requirement must be met by all food and drinks on the market, unless these colourings used have been included for health reasons, for the marking of meat products, or for the stamping or decorating of egg shells. In addition to this, drinks containing over 1.2% alcohol are not required to include this warning.
Different labelling requirements exist for foodstuff that is not sold directly to the consumer. The name or E number of each colouring in the foodstuff must be stated on the labelling, either in a list format or within a sales description(3). Additionally, the batch number of the additive and the details of the business involved in manufacturing, packaging and sale of the foodstuff must be supplied, to allow its origins to be traced. The words: ‘for food’ or ‘restricted use in food’ must be included on the packaging of food colourings that are used in food manufacture to indicate its intended purpose. Alternatively, a more detailed description of the use that the additive is expected to have in the foodstuff may be used. Information regarding the storage or use of the foodstuff must also be included on the packaging, if certain conditions are required to maintain the quality of the additive. Additionally, any relevant allergy information concerning the food colourings must be specified. If food colourings are mixed with other ingredients or additives before its use in the food industry, a list of these ingredients must also be presented on the label. These components must be listed descending order by their percentage weight in the foodstuff.
As stated previously, the use of food colourings in food and drinks and the labelling requirements for these products are strictly governed by EU legislation. A range of legislation have been in place over the years- with the first of these being approved in 1962, and the latest one being set up in 2008. Increased research and consciousness about the potential health risks posed by additives have largely led to the change in legislation across the intervening years. Currently, the use of colourings in the European food and drink industry is controlled by the EU, with a range of criteria and requirements in place regarding the labelling of food products containing colourings.
1. Additives – Food Safety – European Commission. 2018 [Available from: https://ec.europa.eu/food/safety/food_improvement_agents/additives_en.
2. @EFSA_EU. Food colours. 2018 [Available from: https://www.efsa.europa.eu/en/topics/topic/food-colours.
3. Labelling Requirements | Additives | FAQs | The Food Safety Authority of Ireland 2018 [Available from: https://www.fsai.ie/faq/additives/labelling_requirements.html.
4. Food Colour Resource | The history of food colour additives 2018 [Available from: https://www.safefood.eu/Food-Colour-Resource/History.aspx.