Colouring foodstuffs - A truly clean label colouring solution
22 Mar. 2010  Colouring concentrates are clean label ingredients delivering technically robust natural alternatives to additive colours. EXBERRY® colouring foodstuffs from GNT offer the perfect recipe for success in colouring food and beverages naturally.

Colouring foodstuffs

When formulating a new recipe, product developers can chose between two principle options when deciding how to colour their food or beverage: one is the usage of additive
food colours, the other one is to use “colouring foodstuffs”.

Additive food colours comprise synthetic and so called “natural” food colours. Synthetic food colours do not occur in nature and are wholly man-made from chemicals. Whereas
so-called “natural” food colours occupy a somewhat grey area being made from raw materials to be found in nature
but may not be edible for humans - for example the cochineal insect. Such additive colours are made
by selective extraction of the pigment chemicals and formulation with a “cocktail” of agents including emulsifiers,
preservatives, stabilisers or other chemicals. These agents often represent a significant proportion of the formulation moving most products far away from any reasonable definition of the term “natural”.

Within the EC food colours have the legal status of “additives“ according to the EC regulation (1333/2008).
They have to be labelled as colour additives (as their function) together with their E-number or their corresponding
name - i.e. Colour: E102, or Colour: Tartrazine / Colour: E120, or Colour: Carmine.

Unfortunately, these regulations that define colour declaration are of little help to consumers when trying to
make sensible purchases. Nowadays, as a result of the negative press associated with E-numbers, manufacturers increasingly declare their additives by name as opposed to using the E-number - leading to consumer confusion.

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 Colouring foodstuffs
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