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Author: Andreas Reinhart

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Safety of Colouring Foods – Regulations, Facts and Perceptions journal article

Silke Fallah, Manfred Lützow, Andreas Reinhart

European Food and Feed Law Review, Volume 16 (2021), Issue 5, Page 390 - 402

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.

Colouring Foods versus Food Colours journal article

Andreas Reinhart

European Food and Feed Law Review, Volume 9 (2014), Issue 2, Page 105 - 113

Guidance Notes on the Classification of Food Extracts with Colouring Properties

On the 29 November 2013 the Standing Committee on the Food Chain and Animal Health endorsed the “Guidance notes on the classification of food extracts with colouring properties” 1 providing a tool for classification when considering whether a substance is a colour (i.e. a food additive) or not. The document’s objective is to give guidance for classifying food extracts2 as colours or alternatively foods with colouring properties (so-called ‘Colouring Foods’). It describes the criteria that determine the difference between selective and non-selective extraction (based on the Enrichment factor) and proposes a decision tree (Annex I) and checklist (Annex II) to facilitate the classification. Furthermore, Annex IV provides a practical example of a classification and Annex III, once established, will provide reference values for the source materials.

Colouring Foods: Product Status and Labelling Issues in the EU journal article

Andreas Reinhart, Markus Kraus, Paul Collins

European Food and Feed Law Review, Volume 5 (2010), Issue 2, Page 10

Colouring Foods: Product Status and Labelling Issues in the EU I. Introduction Foods with their inherent colouring properties, usually referred to as “colouring foods”, are a very important alternative to the traditional (additive) food colours for the food industry. Their escalating importance to the food industry is driven by an increasing understanding and awareness on behalf of the consumer with their resultant desire to have food products coloure

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