Food coloring
Allow consumers to identify products on sight, like
The addition of food coloring, such as beta-carotene, gives
margarine its yellow color.[1]
Food coloring, or color additive, is any dye, pigment or
substance that imparts color when it is added to food or
drink. They come in many forms consisting of liquids,
powders, gels, and pastes. Food coloring is used both
in commercial food production and in domestic cooking.
Due to its safety and general availability, food coloring
is also used in a variety of non-food applications includ-
ing cosmetics, pharmaceuticals, home craft projects, and
medical devices.[2]
1 Purpose of food coloring
People associate certain colors with certain avors, and
the color of food can inuence the perceived avor in
anything from candy to wine.[3] Sometimes the aim is
to simulate a color that is perceived by the consumer
as natural, such as adding red coloring to glac cherries
(which would otherwise be beige), but sometimes it is
for eect, like the green ketchup that Heinz launched in
1999. Color additives are used in foods for many reasons
including:[4][5]
Oset color loss due to exposure to light, air, tem-
perature extremes, moisture and storage conditions
Correct natural variations in color
Enhance colors that occur naturally
Provide color to colorless and fun foods
Make food more attractive and appetizing, and in-
formative
candy avors or medicine dosages
Food colorants, synthetic
Indigo carmine, which is blue.
Allura Red AC, which is red.
Quinoline Yellow WS, which is yellow.
Food colorants, natural
Betanin, a beet-derived dye.
Anthocyanin, a blue dye.
beta-carotene a yellow to orange colorant.
2 Regulation
2.1 Past use and regulation history
The addition of colorants to foods is thought to have
occurred in Egyptian cities as early as 1500 BC, when
candy makers added natural extracts and wine to improve
the products appearance.[6] During the Middle Ages, the
economy in the European countries was based on agri-
culture, and the peasants were accustomed to producing
their own food locally or trading within the village com-
munities. Under feudalism, aesthetic aspects were not
considered, at least not by the vast majority of the gener-
ally very poor population.[7] This situation changed with
urbanization at the beginning of the Modern Age, when
trade emergedespecially the import of precious spices
and colors. One of the very rst food laws, created in
Augsburg, Germany, in 1531, concerned spices or col-
orants and required saron counterfeiters to be burned.[8]
With the onset of the industrial revolution, people be-
came dependent on foods produced by others.[7] These
new urban dwellers demanded food at low cost. Analyti-
cal chemistry was still primitive and regulations few. The
adulteration of foods ourished.[7] Heavy metal and other
inorganic element-containing compounds turned out to
be cheap and suitable to restore the color of watered-
down milk and other foodstus, some more lurid exam-
ples being:[9]
Red lead (Pb3 O4 ) and vermillion (HgS) were rou-
tinely used to color cheese and confectionery.
1
2 2 REGULATION

Copper arsenite (CuHAsO3 ) was used to recolor been tested for their safety, and that they have to meet
used tea leaves for resale. It also caused two deaths specied purity criteria prior to their approval by the cor-
when used to color a dessert in 1860. responding authorities. In 1962, the rst EU directive
(62/2645/EEC) approved 36 colorants, of which 20 were
Sellers at the time oered more than 80 articial coloring naturally derived and 16 were synthetic.[14] This direc-
agents, some invented for dyeing textiles, not foods.[9] tive did not list which food products the colorants could
or could not be used in. At that time, each member state
...Thus, with potted meat, sh and sauces could designate where certain colors could and could not
taken at breakfast he would consume more or be used. In Germany, for example, quinoline yellow was
less Armenian bole, red lead, or even bisul- allowed in puddings and desserts, but tartrazine was not.
phuret of mercury. At dinner with his curry or The reverse was true in France.[8] This was updated in
cayenne he would run the chance of a second 1989 with 89/107/EEC, which concerned food additives
dose of lead or mercury; with pickles, bottled authorized for use in foodstus.[15]
fruit and vegetables he would be nearly sure to
have copper administrated to him; and while
he partook of bon-bons at dessert, there was 2.2 Current regulation
no telling of the number of poisonous pigments
he might consume. Again his tea if mixed or While naturally derived colors are not required to be cer-
green, he would certainly not escape without tied by a number of regulatory bodies throughout the
the administration of a little Prussian blue...[10] world (including the U.S. FDA), they still need to be ap-
proved for use in that country. The FDA lists color ad-
Many color additives had never been tested for toxicity ditives exempt from certication for food in subpart A
or other adverse eects. Historical records show that in- of the Code of Federal Regulations - Title 21 Part 73.
juries, even deaths, resulted from tainted colorants. In However, this list contains substances which may have
1851, about 200 people were poisoned in England, 17 synthetic origins, such as nature identical beta-carotene.
of them fatally, directly as a result of eating adulter- FDAs permitted colors are classied as subject to certi-
ated lozenges.[7] In 1856, mauveine, the rst synthetic cation or exempt from certication, both of which are
color, was developed by Sir William Henry Perkin and by subject to rigorous safety standards prior to their approval
the turn of the century, unmonitored color additives had and listing for use in foods.
spread through Europe and the United States in all sorts
of popular foods, including ketchup, mustard, jellies, and Certied colors are synthetically produced and are
wine.[11] used widely because they impart an intense, uniform
Concerns over food safety led to numerous regulations color, are less expensive, and blend more easily to
throughout the world,. German food regulations released create a variety of hues. There are nine certied
in 1882 stipulated the exclusion of dangerous miner- color additives approved for use in the United States.
als such as arsenic, copper, chromium, lead, mercury Certied food colors generally do not add undesir-
and zinc, which were frequently used as ingredients in able avors to foods.
colorants.[12] In contrast to today, these rst laws followed Colors that are exempt from certication include
the principle of a negative listing (substances not allowed pigments derived from natural sources such as veg-
for use); they were already driven by the main principles etables, minerals or animals. Nature derived color
of todays food regulations all over the world, since all additives are typically more expensive than certied
of these regulations follow the same goal: the protection colors and may add unintended avors to foods. Ex-
of consumers from toxic substances and from fraud.[7] In amples of exempt colors include annatto, beet ex-
the United States, the Pure Food and Drug Act of 1906 tract, caramel, beta-carotene, turmeric and grape
reduced the permitted list of synthetic colors from 700 skin extract.
down to seven.[13] Even with updated food laws, adulter-
ation continued for many years and this, together with Food colorings are tested for safety by various bodies
more recent adverse press comments on food colors and around the world and sometimes dierent bodies have
health, has continued to contribute to consumer concern dierent views on food color safety. In the United States,
about color addition to foodstus. FD&C numbers (which indicate that the FDA has ap-
In the 20th century, the improvement of chemical analy- proved the colorant for use in foods, drugs and cosmetics)
sis and the development of trials to identify the toxic fea- are given to approved synthetic food dyes that do not ex-
tures of substances added to foods led to the replacement ist in nature, while in the European Union, E numbers are
of the negative lists by lists of substances allowed to be used for all additives, both synthetic and natural, that are
used for the production and the improvement of foods. approved in food applications. The food colors are known
This principle is called a positive listing, and almost all by E numbers that begin with a 1, such as E100 (turmeric)
recent legislations are based on it.[7] Positive listing im- or E161b (lutein).[16] The safety of food colors and other
plies that substances meant for human consumption have food additives in the EU is evaluated by the European
3.1 In the United States 3

Food Safety Authority. Color Directive 94/36/EC, en-

acted by the European Commission in 1994, outlines per-
mitted natural and articial colors with their approved
applications and limits in dierent foodstus.[8] This is
binding to all member countries of the EU. Any changes
have to be implemented into their national laws within a
given time frame. In non-EU member states, food ad-
ditives are regulated by their national authorities, which
usually, but not in all cases, try to harmonize with the
laws adopted by the EU. Most other countries have their
own regulations and list of food colors which can be used
in various applications, including maximum daily intake
limits.

2.3 Global harmonization Food coloring spreading on a thin water lm in the International
Space Station
Global trade requires harmonization of food regulations
on a world-wide basis in order to abolish barriers of trade
and to ensure that the economic and nutritional demands ally produced via a two-step chemical synthesis. The
of all nations are considered. Since the beginning of the rst step forms a diazo compound from the reaction of
1960s, JECFA has played an important role in the devel- aromatic amines generally formed from nitrosamine and
opment of international standards for food additives, not a diazonium compound. The second step couples these
only by its toxicological assessments, which are continu- diazo compounds with various reactive aromatic hydro-
ously published by the WHO in a Technical Report Se- carbons.[18] Due to the -electrons across the two aro-
ries, but furthermore by elaborating appropriate purity matic sections and the azo-groups, a conjugated system
criteria, which are laid down in the two volumes of the exists that is able to absorb light of specic wavelengths,
Compendium of Food Additive Specications and their leading to the color of the compounds (this principle also
supplements. These specications are not legally bind- applies to naturally derived pigments as well).
ing but very often serve as a guiding principle, especially The attractiveness of the synthetic dyes is that their color,
in countries where no scientic expert committees have lipophilicity, and other attributes can be engineered by
been established.[7] the design of the specic molecule. The color of the dyes
In order to further regulate the use of these evaluated can be controlled selecting the number of azo-groups and
additives, in 1962 the WHO and FAO created an inter- various substituents. Yellow shades are achieved by using
national commission, the Codex Alimentarius, which is acetoacetanilide and heterocyclic compounds. Red col-
composed of authorities, food industry associations and ors result from the reaction between an aniline derivative
consumer groups from all over the world. Within the (diazo) with a naphthol derivate. A blue results from re-
Codex organization, the Codex Committee for Food Ad- placing the aniline derivate with a benzidine derivate.[18]
ditives and Contaminants is responsible for working out The pair indigo and indigo carmine exhibit the same
recommendations for the application of food additives, color, but the former is soluble in lipids, and the latter
the General Standard for Food Additives. In the light is water soluble because it has been tted with sulfonate
of the World Trade Organizations General Agreement on functional groups.
Taris and Trade (GATT), the Codex Standard, although
not legally binding, inuences food color regulations all
over the world.[7] 3.1 In the United States
Only seven dyes were initially approved under the U.S.
Pure Food and Drug Act of 1906, but several have been
3 Articial coloring delisted and replacements have been found.[19] Some of
the food colorings have the abbreviation FCF in their
As the 1900s began, a host of synthetic dyes and pig- names. This stands for For Coloring Food (US)[20] or
ments became available.[5] Originally, these were dubbed For Colouring of Food (UK).[21]
`coal-tar' colors because the starting materials were ob- In the United States, manufacturers must get FDA ap-
tained from bituminous coal.[17] Many synthesized dyes proval for every batch of certied colors produced. FDA
were easier and less costly to produce and were superior in personnel evaluate the colors physical appearance and
coloring properties when compared to naturally derived chemically analyze it. Tests include purity (total color
alternatives of the time.[9] content), moisture, residual salts, unreacted intermedi-
Also known as "azo-dyes", synthetic colors are gener- ates, colored impurities other than the main color (called
4 4 NATURAL FOOD DYES

subsidiary colors), any other specied impurities, and FD&C Orange No. 2 was used to color Florida
heavy metals (lead, arsenic, and mercury). The results oranges.[19]
are reviewed for compliance with the identity and spec-
ications described in the listing regulation for the color FD&C Yellow No. 1, 2, 3, and 4[25]
[22]
additive. If the sample is found to meet these require- FD&C Violet No. 1[25]
ments, the FDA issues a certicate for the batch that iden-
ties the color additive. For example, a batch of tar-
trazine becomes FD&C Yellow No. 5. 3.2 Approved in EU

3.1.1 Current seven generally permitted E numbers 102-143 cover the range of articial colors.
For an overview of currently allowed additives see here
In the US, the following seven articial colorings are gen- . Some articial dyes approved for food use in the EU
erally permitted in food (the most common in bold) as of include:
2016. The lakes of these colorings are also permitted ex-
cept the lake of Red No. 3.[23] E104: Quinoline Yellow

E122: Carmoisine
FD&C Blue No. 1 Brilliant Blue FCF, E133 (blue
shade) E124: Ponceau 4R
FD&C Blue No. 2 Indigotine, E132 (indigo shade) E131: Patent Blue V
FD&C Green No. 3 Fast Green FCF, E143
E142: Green S
(turquoise shade)
FD&C Red No. 3 Erythrosine, E127 (pink shade,
commonly used in glac cherries)[24] 4 Natural food dyes
FD&C Red No. 40 Allura Red AC, E129 (red
shade)
FD&C Yellow No. 5 Tartrazine, E102 (yellow
shade)
FD&C Yellow No. 6 Sunset Yellow FCF, E110
(orange shade)

3.1.2 Permitted for limited use in foods

Two dyes are allowed by the FDA for limited applica-

tions: Natural food colors can make a variety of dierent hues

Citrus Red 2 (orange shade) - allowed only to color Carotenoids (E160, E161, E164), chlorophyllin (E140,
orange peels. E141), anthocyanins (E163), and betanin (E162) com-
prise four main categories of plant pigments grown to
Orange B (red shade) - allowed only for use in hot
color food products.[27] Other colorants or specialized
dog and sausage casings (not produced after 1978,
derivatives of these core groups include:
but never delisted)

Annatto (E160b), a reddish-orange dye made from

3.1.3 Delisted and banned in the US the seed of the achiote

FD&C Red No. 2 Amaranth, E123 Caramel coloring (E150a-d), made from
caramelized sugar
FD&C Red No. 4[25][26]
Carmine (E120), a red dye derived from the
FD&C Red No. 32 was used to color Florida
cochineal insect, Dactylopius coccus
oranges.[19][25]
FD&C Orange Number 1 was one of the rst water- Elderberry juice
soluble dyes to be commercialized, and one of seven Lycopene (E160d)
original food dyes allowed under the Pure Food and
Drug Act of June 30, 1906.[19][25] Paprika (E160c)

Turmeric (E100)
Blue colors are especially rare.[28]
To ensure reproducibility, the colored components of
these substances are often provided in highly puried
form. For stability and convenience, they can be for-
mulated in suitable carrier materials (solid and liquids).
Hexane, acetone, and other solvents break down cell walls
in the fruit and vegetables and allow for maximum extrac-
tion of the coloring. Traces of these may still remain in
the nished colorant, but they do not need to be declared
on the product label. These solvents are known as carry-
over ingredients.
5 Dyes and lakes
Color additives are available for use in food as either
"dyes" or lake pigments (commonly known as lakes).
Dyes dissolve in water, but are not soluble in oil. Dyes
are manufactured as powders, granules, liquids or other
special purpose forms. They can be used in beverages,
dry mixes, baked goods, confections, dairy products, pet
foods, and a variety of other products. Dyes also have
side eects that lakes lack. Consuming large amounts of
dyes can color stools.
Lakes are made by combining dyes with salts (usually
aluminum salts) to make insoluble compounds. Lakes
tint by dispersion. Lakes are not oil-soluble, but are oil-
dispersible. Lakes are more stable than dyes and are ideal
for coloring products containing fats and oils or items
lacking sucient moisture to dissolve dyes. Typical uses
include coated tablets, cake and doughnut mixes, hard
candies and chewing gums, lipsticks, soaps, shampoos,
talc, etc.
6 Other uses
Because food dyes are generally safer to use than nor-
mal artists dyes and pigments, some artists have used
food coloring as a means of making pictures, especially
in forms such as body-painting. Red food dye is often
used in theatrical blood.
Most articial food colorings are a type of acid dye, and
can be used to dye protein bers and nylon with the ad-
dition of an acid. They are all washfast and most are also
lightfast. They will not permanently bond to plant bers
and other synthetics.[29]
7 Criticism and health implications
There is no evidence to support broad claims that food
coloring causes food intolerance and ADHD-like behav-
5
ior in children.[30]:452 It is possible that certain food col-
oring may act as a trigger in those who are genetically
predisposed, but the evidence is weak.[31][32]
After concerns were expressed that food colorings may
cause ADHD-like behavior in children,[31] the collec-
tive evidence do not support this assertion.[33] The US
FDA and other food safety authorities to regularly re-
view the scientic literature, and led the UK Food
Standards Agency (FSA) to commission a study by re-
searchers at Southampton University of the eect of
a mixture of six food dyes (Tartrazine, Allura Red,
Ponceau 4R, Quinoline Yellow WS, Sunset Yellow and
Carmoisine (dubbed the Southampton 6)) on children
in the general population. These colorants are found in
beverages.[31][34] The study found a possible link be-
tween the consumption of these articial colours and a
sodium benzoate preservative and increased hyperactiv-
ity in the children;[31][34] the advisory committee to the
FSA that evaluated the study also determined that be-
cause of study limitations, the results could not be extrap-
olated to the general population, and further testing was
recommended.[31] The U.S. FDA did not make changes
following the publication of the Southampton study, but
following a citizen petition led by the Center for Sci-
ence in the Public Interest in 2008, requesting the FDA
ban several food additives, the FDA reviewed the avail-
able evidence, and still made no changes.[31]
The European regulatory community, with an empha-
sis on the precautionary principle, required labelling and
temporarily reduced the acceptable daily intake (ADI)
for the food colorings; the UK FSA called for voluntary
withdrawal of the colorings by food manufacturers.[31][34]
However, in 2009 the EFSA re-evaluated the data
at hand and determined that the available scientic
evidence does not substantiate a link between the
color additives and behavioral eects for any of the
dyes.[31][35][36][37][38]
8 See also
Azo compound
Acid dye
E number
Federal Food, Drug, and Cosmetic Act
Food additive
9 References
[1] Ian P. Freeman, Margarines and Shortenings Ullmanns
Encyclopedia of Industrial Chemistry, 2005, Wiley-VCH,
Weinheim doi:10.1002/14356007.a16_145
6 9
[2] CFR Title 21 Part 70: Color Additive Regulations, FDA,
retrieved Feb 15, 2012
[3] Jeannine Delwiche (2003). The impact of perceptual
interactions on perceived avor (PDF). Food Quality
and Preference. 14 (2): 137146. doi:10.1016/S0950-
3293(03)00041-7.
[4] Food Ingredients & Colors. International Food Infor-
mation Council. June 29, 2010. Retrieved Feb 15, 2012.
[5] Barrows, Julie N.; Lipman, Arthur L.; Bailey, Catherine
J. (17 Dec 2009). Color Additives: FDAs Regulatory
Process and Historical Perspectives. FDA (Reprinted
from Food Safety Magazine October/November 2003 is-
sue). Retrieved 2 Mar 2012. Although certiable color
additives have been called coal-tar colors because of their
traditional origins, today they are synthesized mainly from
raw materials obtained from petroleum.
[6] Meggos, H. (1995). Food colours: an international per-
spective. The Manufacturing Confectioner. pp. 5965.
[7] Arlt, Ulrike (29 Apr 2011). The Legislation of Food
Colours in Europe. The Natural Food Colours Associ-
ation. Retrieved 18 Feb 2014.
[8] Cook, Jim. Colorants Compliance. The World of Food
Ingredients. Arnhem, The Netherlands: CNS Media BV
(Sept 2013): 4143. ISSN 1566-6611.
[9] Downham, Alison; Collins, Paul (2000). Colouring our
foods in the last and next millennium (PDF). Interna-
tional Journal of Food Science and Technology. Black-
well Science Ltd. 35: 522. doi:10.1046/j.1365-
2621.2000.00373.x. Retrieved 18 Feb 2014.
[10] Hassel, A.H. (1960). Amos, Arthur James, ed. Pure Food
and Pure Food Legislation. Butterworths, London.
[11] Walford, J. (1980). Historical Development of Food
Colouration. Developments in Food Colours. London:
Applied Science Publishers. 1: 125.
[12] Hastings, Robert W. (JanuaryMarch 1898). Hamil-
ton, John B., ed. Human Food Laws. Jour-
nal of the American Medical Association. Chicago:
American Medical Association. 30 (1-13): 419421.
doi:10.1001/jama.1898.72440600019002e. Retrieved
17 Feb 2014.
[13] Meadows, Michelle (2006). A Century of Ensuring Safe
Foods and Cosmetics. FDA Consumer magazine. FDA
(JanuaryFebruary). Retrieved 21 Feb 2014.
[14] EEC: Council Directive on the approximation of the rules
of the Member States concerning the colouring matters
authorized for use in foodstus intended for human con-
sumption OJ 115, 11.11.1962, p. 26452654 (DE, FR,
IT, NL) English special edition: Series I Volume 1959-
1962 p. 279290
[15] Council Directive 89/107/EEC of 21 December 1988 on
the approximation of the laws of the Member States con-
cerning food additives authorized for use in foodstus in-
tended for human consumption OJ L 40, 11.2.1989, p.
2733 (ES, DA, DE, EL, EN, FR, IT, NL, PT)
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[16] Current EU approved additives and their E Numbers.
Food Standards Agency. 26 Nov 2010. Retrieved 20 Feb
2012.
[17] Hancock, Mary (1997). Potential for Colourants from
Plant Sources in England & Wales (PDF). UK Central
Science Laboratory. Retrieved 20 January 2013. The use
of natural dyes in the UK and the rest of the Western
economies has been replaced commercially by synthetic
dyes, based mainly on aniline and using petroleum or coal
tar as the raw stock.
[18] Knig, J. (2015), Food colour additives of synthetic ori-
gin, in Scotter, Michael J., Colour Additives for Foods
and Beverages, Elsevier, pp. 3560, doi:10.1016/B978-
1-78242-011-8.00002-7, ISBN 978-1-78242-011-8
[19] News of Food; U.S. May Outlaw Dyes Used to Tint Or-
anges and Other Foods. New York Times. January 19,
1954. The use of articial colors to make foods more at-
tractive to the eye may be sharply curtailed by action of
the United States Food and Drug Administration. Three
of the most extensively used coal tar dyes are being con-
sidered for removal from the Governments list of colors
certied as safe for internal and external use and consump-
tion.(Subscription required.)
[20] Academic scientists and the pharmaceutical industry
[21] Cannon, Georey (1988). The politics of food. London:
Century. p. 161. ISBN 0-7126-1717-5.
[22] Barrows, Julie N.; Lipman, Arthur L.; Bailey, Catherine
J. Cianci, Sebastian, ed. Color Additives: FDAs Regu-
latory Process and Historical Perspectives. Food Safety
Magazine. No. October/November 2003. Food Safety
Magazine. Retrieved 24 July 2016.
[23] US FDA Color Additive Status List
[24] Red No. 3 and Other Colorful Controversies. FDA.
Archived from the original on 2007-08-09. Retrieved
2007-08-26. FDA terminated the provisional listings for
FD&C Red No. 3 on January 29, 1990, at the conclusion
of its review of the 200 straight colors on the 1960 provi-
sional list. Commonly called erythrosine, FD&C Red No.
3 is a tint that imparts a watermelon-red color and was one
of the original seven colors on Hesses list.
[25] Food coloring. Encyclopdia Britannica. Re-
trieved 2007-08-21. Among the colours that have been
delisted, or disallowed, in the United States are FD&C
Orange No. 1; FD&C Red No. 32; FD&C Yellows No.
1, 2, 3, and 4; FD&C Violet No. 1; and FD&C Reds
No. 2 and 4. Many countries with similar food colouring
controls (including Canada and Great Britain) also ban the
use of Red No. 40, and Yellow No. 5 is also undergoing
testing.
[26] CFR Title 21 Part 81.10: Termination of provisional list-
ings of color additives.
[27] Delia B Rodriguez-Amaya Natural food pigments and
colorants Current Opinion in Food Science 2016, Vol-
ume 7, Pages 2026. doi:10.1016/j.cofs.2015.08.004
 7

[28] Newsome, A. G.,; Culver, C. A.;van Breemen, R. B. NATCOL: What are natural food colours?
Natures palette: the search for natural blue colorants
J Agric Food Chem 2014, volume 62, pp. 6498-6511. CSPI: Food Dyes Pose Rainbow of Risks
doi:10.1021/jf501419q

[29] Dye Wool Yarn With Food Colors.

[30] Tomaska LD and Brooke-Taylor, S. Food Additives - Gen-

eral pp 449-454 in Encyclopedia of Food Safety, Vol 2:
Hazards and Diseases. Eds, Motarjemi Y et al. Academic
Press, 2013. ISBN 9780123786135

[31] FDA. Background Document for the Food Advisory

Committee: Certied Color Additives in Food and Possi-
ble Association with Attention Decit Hyperactivity Dis-
order in Children: March 30-31, 2011

[32] Millichap JG, Yee MM (February 2012). The diet fac-

tor in attention-decit/hyperactivity disorder. Pediatrics.
129 (2): 330337. doi:10.1542/peds.2011-2199. PMID
22232312.

[33] Amchova, Petra; Kotolova, Hana; Ruda-Kucerova, Jana

Health safety issues of synthetic food colorants Regu-
latory Toxicology and Pharmacology (2015), 73(3), 914-
922.doi:10.1016/j.yrtph.2015.09.026

[34] Sarah Chapman of Chapman Technologies on behalf of

Food Standards Agency in Scotland. March 2011 [Guide-
lines on approaches to the replacement of Tartrazine, Al-
lura Red, Ponceau 4R, Quinoline Yellow, Sunset Yellow
and Carmoisine in food and beverages]

[35] EFSA Panel on Food Additives and Nutrient Sources

added to food (ANS) Scientic Opinion on the re-
evaluation of Sunset Yellow FCF (E 110) as a food addi-
tive. EFSA Journal 2009; 7(11):1330 doi:10.2903/j.efsa.
2009.1330

[36] EFSA Panel on Food Additives and Nutrient Sources

added to Food (ANS) 091113 efsa.europa.eu Scientic
Opinion on the re-evaluation of Ponceau 4R (E 124) as
a food additive EFSA Journal 2009; 7(11):1328

[37] EFSA Panel on Food Additives and Nutrient Sources

added to food (ANS). Scientic Opinion on the re-
evaluation of Quinoline Yellow (E 104) as a food ad-
ditive. EFSA Journal 2009; 7(11):1329 [40 pp.]. doi:
10.2903/j.efsa.2009.1329

[38] EFSA Panel on Food Additives and Nutrient

Sources added to Food (ANS) (November 2009).
Scientic Opinion on the re-evaluation Tartrazine
(E 102)". EFSA Journal. 7 (11): 13311382.
doi:10.2903/j.efsa.2009.1331.

10 External links
Food coloring at Encyclopdia Britannica
FDA/CFSAN Food Color Facts
Natural Food Colors (Food-Info)
Report on the Certication of Color Additives by US
FDA
8 11 TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES

11 Text and image sources, contributors, and licenses

11.1 Text
Food coloring Source: https://en.wikipedia.org/wiki/Food_coloring?oldid=741345407 Contributors: Eloquence, Rmhermen, Aldie, Or-
tolan88, William Avery, Daniel C. Boyer, Camembert, Someone else, D, JohnOwens, Wapcaplet, Sannse, Lament, Shoaler, AnnieKat, CG,
Ahoerstemeier, CarlKenner, Arteitle, Zoicon5, EthanL, Merovingian, Bkell, Alan Liefting, Tom harrison, Macrakis, Beland, Mike Rosoft,
Freakofnurture, Poccil, Wfaulk, Discospinster, Andros 1337, Ponder, Orinoco, Bender235, Gauge, Art LaPella, RoyBoy, West London
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thns, Adiel, MrSomeone, Dbutler1986, Magister Mathematicae, Rjwilmsi, Matt Deres, Sango123, Ground Zero, DVdm, Bgwhite, Wtstos,
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11.2 Images
File:Food_coloring.jpg Source: https://upload.wikimedia.org/wikipedia/commons/9/96/Food_coloring.jpg License: Public domain Con-
tributors: http://spaceflight.nasa.gov/gallery/images/station/crew-6/html/iss006e18405.html Original artist: NASA/Donald Pettit
File:Foodlogo2.svg Source: https://upload.wikimedia.org/wikipedia/commons/d/d6/Foodlogo2.svg License: CC-BY-SA-3.0 Contribu-
tors: Original Original artist: Seahen
File:Margarine.jpg Source: https://upload.wikimedia.org/wikipedia/commons/5/5c/Margarine.jpg License: CC BY-SA 2.0 Contributors:
? Original artist: ?
File:Rainbow_of_food_natural_food_colors.jpg Source: https://upload.wikimedia.org/wikipedia/commons/f/f0/Rainbow_of_food_
natural_food_colors.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Skoot13

11.3 Content license

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