What is a color additive?

Technically, a color additive is any dye, pigment or substance that can impart color when added or applied to a food, drug, cosmetic or to the human body.

The Food and Drug Administration (FDA) is responsible for regulating all color additives used in the United States. All color additives permitted for use in foods are classified as "certifiable" or "exempt from certification" (see Table I).

Certifiable color additives are manmade, with each batch being tested by manufacturer and FDA. This "approval" process, known as color additive certification, assures the safety, quality, consistency and strength of the color additive prior to its use in foods.

There are nine certified colors approved for use in food in the United States. One example is FD&C Yellow No.6, which is used in cereals, bakery goods, snack foods and other foods.

Color additives that are exempt from certification include pigments derived from natural sources such as vegetables, minerals or animals, and man-made counterparts of natural derivatives.

For example, caramel color is produced commercially by heating sugar and other carbohydrates under strictly controlled conditions for use in sauces, gravies, soft drinks, baked goods and other foods.

Whether a color additive is certifiable or exempt from certification has no bearing on its overall safety. Both types of color additives are subject to rigorous standards of safety prior to their approval for use in foods.

Certifiable color additives are used widely because their coloring ability is more intense than most colors derived from natural products; thus, they are often added to foods in smaller quantities. In addition, certifiable color additives are more stable, provide better color uniformity and blend together easily to provide a wide range of hues. Certifiable color additives generally do not impart undesirable flavors to foods, while color derived from foods such as beets and cranberries can produce such unintended effects.

Of nine certifiable colors approved for use in the United States, seven color additives are used in food manufacturing (see Table II). Regulations known as Good Manufacturing Practices limit the amount of color added to foods. Too much color would make foods unattractive to consumers, in addition to increasing costs.