Use of extracts and concentrates originating from natural substances for colouring food

Food control authorities have been asked for interpretations relating to the permissibility of natural substances for colouring food and to the labeling of them. Extracts and concentrates originating from plants and fruits would be used for colouring.

According to section 2 of the Decree on food additives (521/1992):

In this decree:

1. food additive, hereinafter referred to as additive, means a substance that having been  added to a foodstuff has a technological effect and may have nutritional value but is not, as such, normally used as a foodstuff or as an ingredient characteristic to it and which the ready-made foodstuff includes either in the original or in a changed form; and
2. use of an additive means the addition of an additive as such or mixed with other ingredients to a foodstuff during the production, packaging, storing, transportation or other handling of the foodstuff.

Section 2 of the decision of the Ministry of Trade and Industry on colours used in food and alcoholic beverages (1756/1995) defines a colour as follow:

Colours can be the natural ingredients of foodstuffs or other natural ingredients that are not normally used, as such, as a foodstuff or as a typical ingredient for a foodstuff. Also considered as colours are products that are obtained by physical and/or chemical extraction from foodstuffs and other natural ingredients and whose colouring ingredient has been extracted separately from nutritive and aromatic substances.

In this decision dried and/or concentrated ingredients or spices that are used in the production of foodstuffs and have, in addition to aromatic, flavouring or nutritional properties a secondary colouring effect, are not considered to be colours (for example paprika, curcuma and saffron).

According to section 4 of the above-mentioned decision, only the colours mentioned in Appendix 1 of the decision may be used in the production of food.

The use of colourgiving extracts and concentrates originating from natural substances has been discussed by a group of experts on additives at the Ministry of Trade and Industry's Advisory Committee on Foodstuffs. On the basis of the discussions among the experts and with reference to the definition of additive and colour, the Finnish Food Safety Authority considers that:

• If the use of an ingredient is based exclusively on its colouring effect and it has no nutritional or aromatic properties, it is considered to be a colour.
• The use of an extract originating from natural substances for colouring a foodstuff is not permitted unless the colour is identical to a particular colour mentioned in the above-mentioned decision and fulfils the requirements on purity set for it.
• Dried and concentrated ingredients that have, in addition to their other properties, secondary colouring effect can be used as an ingredient in a foodstuff. They must be declared according to the general rules and regulations on labeling, taking into account the origin, state and amount of the substance.
• When a combination of an aroma and colour extract is used, both must be mentioned with their own names in the labeling of the foodstuff.