Managing the great Southampton switch-out

The industry is under time pressure to remove artificial Southampton food colours from products before European warning labels are required next year. Helene Moeller, group product manager for ingredients at Wild, explains the challenges.

She explains that manufacturers need to decide between natural colours, which still have E-numbers, or colouring foodstuffs, which do not. Moreover, new flavour regulations in 2011 could mean some will have to change their labelling twice.

Related Topics

PolicyFlavours and colours

Related news

Colour ADI adjustments: What it means for industry

The new ADIs for three of the colours included in the Southampton study may mean restrictions on levels or the range of foods they are used in, says the UK’s FSA. Campaigners, meanwhile, are still calling for an outright ban.

EFSA lowers ADI for three Southampton colours

The European Food Safety Authority has lowered the acceptable daily intake (ADI) for three of the notorious Southampton Six food colours, but none of the scientific reasons given are associated with hyperactivity.

Symrise revamps colour range for new EU rules

Symrise has reorganised its natural food colourings range and is now offering tailored advice to manufacturers that want to avoid artificial hues that will soon require off-putting warnings on labels.