Food coloring

Food coloring, color additive or colorant is any <a href="/facts/Dye/a1NSlcsG">dye</a>, <a href="/facts/Pigment/I3clCYkF">pigment</a>, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, <a href="/facts/Gel/gBFE0s9G">gels</a>, or <a href="/facts/Paste_(food)/pbmyD5kw">pastes</a>. Food coloring is commonly used in commercial products and in domestic cooking.
Food colorants are also used in various non-food applications, including cosmetics, <a href="/facts/Pharmaceutical/h9mhwWP2">pharmaceuticals</a>, home craft projects, and medical devices. Some colorings may be natural, such as with <a href="/facts/Carotenoid/Jm2eHYwW">carotenoids</a> and <a href="/facts/Anthocyanin/eUY12Frv">anthocyanins</a> extracted from plants or <a href="/facts/Cochineal/hYkz4pcd">cochineal</a> from insects, or may be synthesized, such as <a href="/facts/Tartrazine/mTEyYKu8">tartrazine</a> yellow.
In the manufacturing of foods, beverages and cosmetics, the <a href="/facts/Food_safety/8lWIyLYE">safety</a> of colorants is under constant scientific review and certification by national <a href="/facts/Regulatory_agency/VXSrsDSM">regulatory agencies</a>, such as the <a href="/facts/European_Food_Safety_Authority/wooppnvX">European Food Safety Authority</a> (EFSA) and US <a href="/facts/Food_and_Drug_Administration/rCEnh9WB">Food and Drug Administration</a> (FDA), and by international reviewers, such as the <a href="/facts/Joint_FAO%2fWHO_Expert_Committee_on_Food_Additives/VjH7JPfq">Joint FAO/WHO Expert Committee on Food Additives</a>.

Food coloring open-in-new

Food coloring