This leaflet provides guidance on the requirements contained in the Food Additives (England) Regulations 2009, in relation to colours, particularly in relation to food sold in restaurants and as take-away meals.

The Regulations:

• allow only certain colours to be used in food;
• restrict the use of some colours to certain foods; and
• set maximum levels for some colours in certain foods.

Why are these controlled?

The use of colours in food is controlled because excessive consumption has been linked to allergic reactions and sickness.

Of particular relevance to restaurant and take-away meals are those which relate to "sauces, seasoning (for example - curry powder, Tandoori), pickles, relishes, chutney and piccalilli".

In these cases, only 500mg/kg in total of the following permitted colours is allowed, whether used singly or in any combination:

Six colours  have also been linked to hyperactivity in children (see *bold in list above). From July 2010 the labelling of products which contain these colours  must bear a warning statement: ‘contains the following colours (E 110, E104, E122, E129, E102, E124) which may have an adverse effect on activity and attention in children’. It is recommended that you avoid using these colours in foods for children.

Most manufacturers are removing these colours from their products. There is a regularly updated list of caterers, manufacturers and retailers, together with the relevant products from which these colours have already been removed on the safety pages of the Food Standards Agency Web Site.

To which foods do the Regulations apply?

The regulations apply to all foods but make specific requirements for certain foods.

i.e. rice, meat, fish and shellfish may not be directly coloured.

However, associated spice mixes and sauces may contain colour.

How can I avoid selling food with excess or non-permitted colours?

In each case you should obtain written confirmation from your supplier that a product complies with the provisions of the Food Safety Act 1990 and  the Food Additives (England) Regulations 2009.

If you change brand or supplier check if the colour information is different.

Always ensure that you and any employees follow the instructions supplied with the seasoning/colour. If there are no instructions, or if the instructions are not clear, ask your supplier for further details in writing. Do not guess or rely on information given only verbally.

If you import the seasoning/colour directly, or manufacture it yourself you should seek more detailed advice from your local trading standards service.

What can happen if I sell a food containing excess or non-permitted colours?

Your customers' health may be put at risk. It is a criminal offence to sell food which does not comply with Food Additives (England) Regulations 2009. If you are found guilty a court can impose a fine of up to £5,000.

What about other additives?

There are other regulations which control the use of all additives used in food. It is important that you always obtain written confirmation from your suppliers that their products conform to the relevant requirements. If you import the products directly, ask your local trading standards service for further advice. You must always ensure that any instructions for use are followed and, if in doubt, check - do not guess.

Further information

More detailed advice on the use of additives and colours in food can be found on the Food Standards Agency website.