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.