Food colour

Food colour or food coloring is a type of additive used to alter the color of food and drink. Food colours can be natural or artificial, and are used to enhance the appearance of a wide variety of products, from baked goods to beverages.

History

The use of food colours dates back to ancient times, with civilizations such as the Ancient Egyptians using natural sources like saffron and spinach to color their food. The industrial revolution in the 19th century led to the development of synthetic food colours, which are widely used today.

Types of Food Colour

There are two main types of food colour: natural food colouring and artificial food colouring.

Natural Food Colouring

Natural food colours are derived from plants, animals, and minerals. They are often perceived as healthier alternatives to artificial colours, but they can be less stable and have a shorter shelf life. Examples include beta carotene, which provides a yellow-orange colour, and anthocyanins, which can give foods a red, purple, or blue hue.

Artificial Food Colouring

Artificial food colours are made from synthetic materials and are often used because they provide a bright, consistent colour and have a longer shelf life than natural colours. Some common artificial food colours include tartrazine (yellow), allura red (red), and brilliant blue FCF (blue).

Regulation

The use of food colours is regulated by various national and international agencies, such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union. These agencies set limits on the types and amounts of food colours that can be used, and require that they be listed on the product's ingredient list.

Health Effects

There is ongoing debate about the health effects of food colours. Some studies have suggested a link between artificial food colours and health problems such as allergies and hyperactivity in children, but the evidence is not conclusive. More research is needed to fully understand the potential risks and benefits of food colours.

See Also

• Food additive
• E number
• Food safety