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Safety of Colouring Foods – Regulations, Facts and Perceptions

Silke Fallah, Manfred Lützow, Andreas Reinhart

Colouring foods not only stand for sustainable food production, but also for safe products that meet the needs of consumers. In practice, colouring foods have long been established in the European Union and the framework conditions for the classification of colouring foods have been clarified over the years. This article summarizes the historical development and current legal status of colouring foods. More specifically, it discusses how their safety is ensured from a regulatory perspective and by current best practice. Colouring foods follow the same principles as other food ingredients – all aspects of their safety are addressed by the broad range of applicable laws and regulations and the obligations resulting thereof.

Silke Fallah is Global Regulatory Affairs Manager, GNT Europa GmbH, Germany, has a degree of nutritional science,; Manfred Lützow is Director of saqual GmbH, Neuenhof, Switzerland, Ph.D. (Natural Sciences) in Cell Biology and Plant Biochemistry, <>; Andreas Reinhart is a lawyer, Reinhart Rechtsanwälte, Munich, Germany, <>.


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