Food colourings

In short: Food colourings (E100–E199) give products an attractive colour. There are natural ones (for example carotene, anthocyanins) and synthetic ones (for example azo dyes).

In more detail: Six azo dyes (E102 tartrazine, E104 quinoline yellow, E110 sunset yellow, E122 azorubine, E124 ponceau 4R, E129 allura red) must carry the warning “may have an adverse effect on activity and attention in children”. It goes back to a British study from 2007.

In Depth

• Natural: curcumin (E100), carotenes (E160a), paprika extract (E160c), anthocyanins (E163), beetroot red (E162).
• Caramel colour (E150a–d): in cola, sauces, beer. Classes c and d (with ammonia) can contain 4-methylimidazole.
• Titanium dioxide (E171): white pigment, banned in food in the EU since 2022 (Titanium dioxide (E171)).
• Why colour: looks and consumer expectation. Colour says nothing about quality or freshness.
• Alternative: Look at products labelled “without artificial colours”, but read the ingredient list carefully.

See also: E numbers (food additives)