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Abstract

Synthetic food colours are produced by full chemical synthesis or by chemical modification of several precursor compounds and are therefore in contrast to natural food colours, which are usually extracted from several natural sources and purified. They can be classified as azo-dyes (Tartrazine, Sunset Yellow FCF, Azorubine, Amaranth, Ponceau 4R, Allura Red AC, Brilliant Black BN, Brown HT), triarylmethane dyes (Patent Blue, Brilliant Blue, Green S) and chemically related colours (Quinoline Yellow, Erythrosine). Additional synthetic food colours currently authorised in the European Union (EU) are beta-apo-8′-carotenal and Indigo Carmine.As all of these colours are authorised as food additives in the EU, they have been evaluated on their safety for human consumption. Acceptable daily intakes (ADIs) have been allocated for all colours, and the toxicological basis for establishment of the corresponding ADIs is discussed for all synthetic food colours.