TechnicalTips

Replacing Synthetic Colours with

Natural Alternatives in Europe
The European Union will require a warning label in July 2010 on foods and
beverages containing any of the “Southampton1 Six” synthetic food colours.

Natural Alternatives to the Southampton Six Synthetic Colours

Natural Equivalent Natural Equivalent Natural Equivalent
Synthetic Colour E-number
for Beverages for Dairy for Confectionery
Allura Red AC Cochineal, Elderberry, Elderberry,
E 129 Carmine, Beetroot Red
(Red 40) Black/Purple Carrot Beetroot Red
Black/Purple Carrot, Black/Purple Carrot,
Ponceau 4R E 124 Carmine, Beetroot Red
Elderberry Elderberry, Beetroot Red
Annatto, Turmeric*,
Tartrazine Turmeric*, Lutein, Turmeric*, Lutein,
E 102 Natural Carotene,
(Yellow 5) Natural Carotene Natural Carotene
Lutein
Sunset Yellow FCF,
Paprika, Annatto,
Orange Yellow S E 110 Paprika, Cochineal Paprika, Annatto
Cochineal
(Yellow 6)
Turmeric*, Turmeric*, Lutein, Turmeric*, Lutein,
Quinoline Yellow E 104
Natural Carotene Natural Carotene Natural Carotene
Cochineal, Carmine,
Carmoisine E 122 Grapeskin, Cochineal Grapeskin
Beetroot Red
* Turmeric is labelled as curcumin.

To eliminate synthetic colours in formulations,

food and beverage manufacturers can choose
from a wide array of natural alternatives.
Natural colours alone do not have the same
colour intensity as synthetics, and some (not all)
are less economical on a dosage basis; however,
technological advances have reduced this
performance gap. For example, improved
blending of natural colours to maximize
attributes helps to improve stability compared
to using a single (straight) natural colour. Applications Containing Natural Colours:
Cupcake frosting, jelly beans, gelatin
dessert, beverage, extruded snack, rice,
banana smoothie, strawberry smoothie.

For samples or technical questions, please e-mail us at info@ddwmson.com

+44 (0) 161 886 3345 • naturalcolours.com
Manufacturing in United Kingdom • Ireland • USA • China • Swaziland • Brazil 11/09
In recent years, D.D. Williamson has helped customers by providing natural colour options
to meet each customer's specific application needs. D.D. Williamson uses the latest scientific
advances to broaden the possibilities.

Critical Questions to Optimise Solutions for your Application

1) What is the food or beverage being coloured?
2) What is the desired final hue?
3) What is the base/background hue?
4) What is the best form - liquid or powder?
5) What is the necessary colour solubility - water, oil, or emulsion?
6) What is the final pH ?
7) What are the processing parameters - baked, pasteurized, extruded, etc.?
8) What is the packaging - clear or opaque bottle, box, or bag, etc.?
9) What are the storage requirements - frozen, refrigerated, ambient?
10) What is the desired shelf-life <6 months, <12 months, <18 months?
11) What are the religious requirements - kosher, halal?
12) What are the compliance requirements of your product - vegan,
organic, GM status, allergen restrictions, etc.?
13) In what countries outside the EU do you plan to market your product?
14) What other ingredients, if any, are used to fortify - vitamins, minerals, herbs, etc.?

1 The study conducted by the researchers from Southampton University is published in The Lancet
http://www.thelancet.com. For more information please also visit the FSA webpage at http://www.food.gov.uk.

For samples or technical questions, please e-mail us at info@ddwmson.com

+44 (0) 161 886 3345 • naturalcolours.com
Manufacturing in United Kingdom • Ireland • USA • China • Swaziland • Brazil 11/09