Why Use Artificial Colours?
What Does The Legislation Say?
What's Wrong with Artificial Colours?
Tartrazine (E102)
Sunset Yellow FCF (E110)
Ponceau 4R (E124)

Why Use Artificial Colours?

Though colours from plant, animal and mineral sources, which had been used in earlier times, the only colouring agents available, remained in use early in this century, manufacturers had strong economic incentives to phase them out. Chemically synthesized colours simply were easier to produce, less expensive, and superior in colouring properties. Only tiny amounts were needed. They blended easily and didn’t impart unwanted flavours to foods. But as their use grew, so did safety concerns. This led to numerous regulations throughout the world.

The British public is used to dishes being brightly coloured, often a vivid red. Many restaurants produce curries in this way because that is what their customers come to expect. Part of the problem undoubtedly stems from a consumer preference for strong colours and a mistaken belief that it enhances the flavour. There is also the widely held notion that the redder a dish is, the hotter it is.

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What Does The Legislation Say?

The use of all food additives is controlled by legislation, which is harmonised across the European Union.

The Colours in Food Regulations 1995 implemented the ‘Colours Directive’ in the UK .

Colours used in food products, like other additives must be declared in the ingredients list. However, this does not apply to catering establishments and the consumers have to trust the restaurateurs to get the levels right.

Certain foods are not permitted to contain artificial colours and others have a maximum amount specified.

For example:-

Chicken is not permitted to contain artificial colour – except by virtue of the curry sauces/spices used, which themselves may contain no more than 500mg/kg of artificial colours.

Rice is only able to contain natural colours such as Beetroot Red (E162) and Paprika extract (E160c).

Our advice to restaurants serving curry is to either follow the manufacturers instructions and measure carefully, use spices which also have colouring properties such as tumeric or paprika, use natural colours like beetroot, or to stop using artificial colours altogether.

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What's Wrong with Artificial Colours?

All additives in the UK and Europe are controlled by law, and can only be used following stringent tests and approval by an independent committee of scientists and medical experts.

However, some scientists have linked some additives to hyperactivity in children, allergies, asthma, migraines and even cancer. The British Nutrition Foundation (BNF) believes more research is needed before any firm link is established between additives and allergic reactions. But it does not rule out the possibility.
The BNF recommends that if people notice a reaction they should simply cut the offending item out of their diet. This is all very well, but in restaurants and take-aways, the ingredients do not have to be indicated.

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Tartrazine (E102)

This is a synthetic yellow azo dye found in products such as fruit squash and sauces. It is reported to cause the most allergic and/or intolerance reactions of all the azo dyes, particularly amongst those with an aspirin intolerance and asthmatics.

The estimated acceptable daily intake is 0-7.5mg/kg bw (body weight).

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Sunset Yellow FCF (E110)

A synthetic ‘coal tar’ and azo yellow dye useful in fermented foods that must be heat-treated. It can be found in orange squash, sweets and sauces. It may cause allergic reactions and/or intolerance, especially amongst those with an aspirin intolerance.

The estimated acceptable daily intake is 0-2.5mg/kg bw (body weight).

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Ponceau 4R (E124)

This is a red synthetic coal tar or azo dye found in dessert toppings, jelly, soups and sauces. Again this colour can cause allergic reactions amongst those sensitive to aspirin.

The estimated acceptable daily intake is 0-4mg/kg bw (body weight).