Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants
The Natural Colour Assocition decision tree chart to distinguish between a Colouring Foodstuff and an Additive Colour.
This article differentiates food ingredients that contributes color "Colouring Foodstuffs" from additive colours. The Natural Colour Association clarifies its position to this matter.
U.S. Food and Drug Administration list of color additives that are exempt from certification.
For centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. Food additives and advances in technology help make that possible.
There is an increasing consumer preference for the use of natural colours; however the average consumer is unable to determine the nature of a colour from the ingredient list on the food product without having clear information as to the type of colour used. The aim of this NATCOL (Natural Food Colours Association) position paper is to establish common definitions to help consumers make a fair and informed choice, based on clear and informative labeling.
A holistic approach of what food ingredients are. Include descriptions of food additive, food colors, examples and regulations.