Colouring Foodstuffs: About the Peaks and Pitfalls of a Popular Alternative to Food Colours journal article Ina Gerstberger, Dirk Cremer European Food and Feed Law Review, Volume 5 (2010), Issue 1, Page 5 About the Peaks and Pitfalls of a Popular Alternative to Food Colours I. Introduction Colour plays an important role in the industrial production of foodstuffs, not least by making foods more visually appealing to consumers. Nevertheless, all colour is not created equally and the issue has become increasingly complex from a legal perspective. The publication of the Southampton study1 on food additives unsettled consumers about the possible effects of
‘Meat me in Italy’: The Italian Ban on Meat-Sounding Names and Cell-Cultured Meat Francesco Planchenstainer