A food colouring is any substance that is added to food to change or enhance its colour. They can be natural or synthetic, being derived from plants, herbs or insects. While some colourings are harmless to most, a few can produce reactions to a minority.

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What Are They Used For?

Since we associate colours with certain flavours, manufacturers use these additives to make us associate their colour with the flavour it perceives. They are used in anything, from wine gums to red wine. Sometimes the aim is to simulate a natural colour as perceived by the consumer, such as adding red colouring to glacé cherries (which would otherwise be beige).

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Although strict food regulations such as those in UK and EU, and Australia pass these colours as safe for use with food, there is a growing minority that believes the effects of colourings have not been well enough researched and consider their use an unnecessary risk. The US FDA receives compensation for every pound of food dye it certifies (not inspects), which many see as a conflict of interest in regard to the safety of these dyes.

Colour variation in foods throughout season and the effects of processing and storing often make colour addition a commercial advantage to maintain the colour expected or preferred by the consumer. Some of the primary reasons include:

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• Offsetting colour loss due to light, air, extremes of temperature, moisture, and the storage conditions.

• Masking natural variations in colour.

• Enhancing naturally occurring colours.

• Providing identity to foods.

• Protecting flavours and vitamins from damage by light.