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NATCOL stood up for carotenes in the 53rd Codex Committee on Food Additives

NATCOL stood up for carotenes in the 53rd Codex Committee on Food Additives NATCOL very successfully presented technologically justified new maximum permitted levels for all carotenes during last week’s CCFA53. Carotenes have a long established safe use as a successful food colour for almost half a century and they are still the most popular colours […]

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Codex Committee on Food Additives

Codex accomplishment for NATCOL

Codex accomplishment for NATCOL The 53rd Codex Committee on Food Additives was once again a real achievement for NATCOL. All the issues of interest to the natural colours industry were favourably approved: new specifications were approved for spirulina, new classification for riboflavin, new maximum use levels for carotenes and for several other natural colours specifically

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Legal review of the EU Guidance Notes on Coloring Foods

Legal review of the EU Guidance Notes on coloring Foods ×UPDATED: 24/06/19 The EU Guidance Notes on the classification of food extracts with coloring properties has presently been removed from the Commission website. The website now mentions that “The guidance document is currently being reviewed by the Commission services.” We are advised that this is

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Carmine E 120 Specifications

Carmine E 120 Specifications Revised Carmine specifications have been published on 3 October as an amendment to Regulation 1333/2008. In this review process, NATCOL shared its proposals with DG SANTE and the Member States. Most significantly the NATCOL proposal to limit the presence of 4-aminocarminic acid in products labelled as E 120 to 3% relative to

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Foods Colors Legislation – full article

The Legislation of Food colors in Europe HISTORY During the Middle Ages (5th-15th century), the economy in the European countries was based on agriculture, and the peasants were accustomed to producing their own food locally and/or trading within the village communities. Under feudalism, foodstuffs were mainly regarded as means to survive. Aesthetic aspects were not

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