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 follow this same principle and have been used by food and beverage manufacturers for nearly 50 years.
With consumers seeking more natural products, Colouring Foods are now gaining more and more importance worldwide. However, while many countries have firmly established guidelines on their use, regulatory definitions and principles can vary greatly around the world.
NATCOL has therefore published “Colouring Foods from a global perspective” to support their wider recognition. The white paper highlights the basic principles behind Colouring Foods, including their history of use, source materials, and manufacturing processes. It also provides insight into how they may be used and labelled in different parts of the world, including Europe, Asia, and the US as well as under the Codex Alimentarius framework.
The paper is intended to offer top-level guidance and must be read in conjunction with relevant legislation. It can serve as a benchmark for fair market competition, a guide for food inspection authorities, and as a communication tool for regulatory policy makers worldwide.
NATCOL welcomes an open dialogue with all public and private stakeholders to advocate for the recognition of Colouring Foods worldwide.