06.11.2015

New classification of food extracts with colouring properties

Starting November 29th 2015 all foods containing colouring components must comply with the “Guidance notes on the classification of food extracts with colouring properties”. This document classifies such food extracts as either “colouring food” or “food colour”.

Classification of an extract as a “food colour” makes it a food additive, i.e. it requires approval and must meet specific purity criteria. The classification is based on the enrichment factor expressing whether the ratio of pigment content to nutritive or aromatic constituents in the primary extract is equal to the source material’s composition or significantly higher. If both these constituents are present at no significantly different ratio in the extract, it can be classified as a “colouring food”. Otherwise it is a “food colour” which must comply with the specifications set forth in Regulation (EU) No. 231/2012. If these specifications are not fulfilled, the extract is defined as a non-approved food additive and must therefore not be used any longer.

In order for this Guidance to be applied, however, Annex III has yet to be established. The Annex will contain the reference values for the composition of the original source materials that are required to calculate the pigment enrichment factor essential for classification as either “colouring food” or “food colour”. Based on the JRC technical report that has been published already, the member states are expected to work on the content of Annex III in their upcoming meeting on December 2nd 2015.