Natcol.org

on the Term ‘Natural Color’ and the Categorization of Food Colors with new design and enriched content. NATCOL´s Position paper on the Term ‘Natural Color’ and the Categorization of Food Colors was first issued in 2010, responding to an increased demand for natural colors in the European Union following the mandatory labelling on artificial colors

NATCOL has published a white paper on Colouring Foods to promote wider understanding and awareness among manufacturers and regulators worldwide. The practice of colouring food and drink with fruits, vegetables and other edible plants dates back to ancient civilizations, from the Egyptians to the Romans to the Aztecs. Colouring Foods are plant-based colouring ingredients that

NATCOL successfully achieved the endorsement of new maximum use levels for natural colours by the Codex Committee on Food Additives (CCFA). Over these last two years, NATCOL consistently worked to enable the adoption of new use levels is several food categories such as jams, jellies and marmalades, fruit preparations, breakfast cereals and dried pasta and