Few people know that food coloring is not classified as food, but as an additive, i.e. a food coloring is a substance that is not eaten as food, but is added to it for some purpose – in this case, to change the original color of the finished product.
The purpose of coloring food is to
even out the color of foods that are exposed to light, air, moisture or temperature fluctuations,
make the natural color of the food more intense
color food that is colorless or has a color different from the one intended
i.e., it essentially serves to make the finished product “appeal” more, or to make its appearance resemble the consumer’s already existing idea of the food, or the visual effect that is desired.
1.) What can I color my food with?
There is a separate list of substances that can be used to color food, and it is also specified in which foods and food groups each colorant can be used.
There are foods (e.g. oil, raw meat) that are not allowed to be colored, as they would hinder the determination of the actual quality of the food (e.g. spoiled).
The prerequisite for using a food coloring additive in other foods is that it has already been approved by the EFSA (European Food Safety Authority).
2.) How much of the colorant can I use?
The amount that can be used for a given colorant is also specified.
When it comes to the applicability of colors, EFSA examined how much of it can be consumed in a safe amount for human health over a lifetime.
EFSA determines the maximum amount below the amount that does not cause a significant health risk in animal experiments, i.e. remains below the total daily intake.
There are also some dyes for which – until sufficient evidence is available on the maximum amount that can be consumed – EFSA has set a temporary value, which starts from a lower amount of use for safety reasons.
3.) Are there any dangerous dyes?
There are dyes for which it can be shown that excessive consumption, based on current studies, if not harmful to health, can at least affect it. Therefore, in the case of certain dyes, a special warning must be used on the packaging (e.g. consumption may cause adverse effects on the attention of children.)
It is also possible that, although the dye is permitted, EFSA itself issues a statement on the dye or on the group of substances/chemical compounds that calls for caution against use
In particular, the focus of attention is on so-called genotoxicity, i.e. the possible effect of a substance on the human genome (e.g. tartrazine (E 102)).
It is also important to consider what health effects the combined use of certain dyes or other additives may have on the human body – the list of permitted dyes and the specified usable quantities do not provide a conclusion on this.
The use of additives requires preparation and consideration.
4.) Can dyes only be used in food?
Food dyes are also used for other purposes, e.g. for stamping eggs, i.e. where the dye can enter the food directly.
In addition, there are dyes that are mixed into animal feed – but this is a separate topic.
5.) How is a new dye added to the list?
A dye that qualifies as an additive can be added to the list based on an EU authorisation process and an EFSA investigation.
The list was updated by EFSA in 2016, meaning that today’s list only includes the dyes that have been reviewed and found to be safe from a health perspective and the newly approved substances.
If you want to know what dyes have been removed from the list, it is worth looking into them before you start applying for approval – there were previously dyes on the list that were approved decades ago.
6.) Are all food dyes additives?
Substances that are legally called food dyes are always additives, so the provisions on additives and other food law must also be applied to them.
7.) How can I avoid using color additives?
There are so-called coloring foods (e.g. beetroot) with which the desired color effect can be achieved in certain cases – whether such foods can be used ultimately depends on the recipe, but there are also coloring foods with a neutral taste.