EC guidance published on food colourants

06-Jan-2014 - Last updated on 08-Jan-2014 at 11:26 GMT

The European Commission's guidance has been welcomed by food manufacturers

Food manufacturers have welcomed new European Commission (EC) guidance on the classification of food extracts with colouring traits and additives that colour food.

The guidance, published last month, supports existing EC regulations on the classification and declaration of products used to give colour to a food.

A clear definition is now given between what can be classified as a ‘colouring foodstuff’ and what can not. Now a concentrate or an extract, with colouring properties retained from its original food source, can be classified as a food with a ‘colouring property’.

‘Clear solution’

Luc Ganivet, senior director of the natural colours division at ingredients supplier Chr Hansen, said the guidelines brought a clear solution for manufacturers and ingredients firms.

“It’s the first official text differentiating foods with colouring properties and additives that colour,” he said. “The EU guidance notes clarify a field where some uncertainty has existed due to the lack of 100% clear guidelines from the authorities.”

Ganivet said that it would also appeal to consumers who were looking for “naturality” and transparency from the products they buy.