Use of Artificial Colours in Restaurant and Take-away Foods

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Legal Requirements

The Colours in Foods Regulations 1995 restrict the use of artificial colours in foods. Certain foods are not permitted to contain artificial colours, while other foods are restricted to a maximum amount of colour that may be used. Basic and unprocessed foods should not be coloured. Rice is not permitted to contain artificial colour, neither are meat, or chicken. Sauces used to prepare or serve ready to eat foods may contain artificial colour.

Under the Regulations sauces are permitted to contain no more than 500milligrams per kilogram (500mg/kg) of these colours either singly or in combination.

Typical Artificial Colours

Three common preparations purchased for use by takeaways are "Bright Red Powder", "Deep Orange" and "Egg Yellow". These are commonly made up of colours:

Ponceau 4R (E124), Sunset Yellow FCF (E110), and Tartrazine (E102).

Problems Associated with Artificial Colours

An excess of these colours can cause some people to suffer from headaches, migraines, breathing difficulties and allergic skin reactions. Food Labelling Regulations do not require takeaway food and restaurant meals to be marked with a list of ingredients, therefore customers must be able to rely on food businesses knowing what colours can or cannot be used.

Customers should be confident that foods they buy are within the legal limit for levels of artificial colours.

Alternatives

Although artificial colours are allowed in sauces they are not a natural product. Sauces can be coloured using natural spices such as turmeric and paprika which do not cause health problems for customers.

Businesses may need to advise their customers that the food they are selling is no longer as "bright" since they are not now using artificial colours.

Calculating the Level of Artificial Colours

Ensure all staff fully understand the importance of correctly measuring out artificial colours when making up sauces.

It is important to buy colours from a reputable supplier. The tin or packet should be clearly labelled with instructions for use.

To avoid adding too much colour carefully follow the instructions ensuring that the correct quantity of colour is used for the quantity of sauce. Do not consider the amount of meat, or chicken in your calculations.

For information a 5ml measure is approximately the same as a 5g level teaspoon.

The maximum levels of colours apply to sauces when ready to eat, account must be taken of the concentration affects caused by water loss during cooking.

Checks on Foods

This Service routinely take samples of take-away restaurant foods and submits them to the Public Analyst to ensure compliance with regulations.

It is a criminal offence to sell food containing excess artificial colour and a fine of up to £5000 can be imposed.