Using Colour in Food

What are food colour additives?

Colour additives are natural or synthetic substances that impart a colour or hue when added to a food. Food labelling laws determine that no ingredient that forms part of a manufactured food product can be hidden from the consumer. Added colour in a processed product must be labelled as Colour with corresponding E-numbers. E-numbers are a global index of food ingredients, initiated by the European Union.
http://www.foodstandards.gov.au For a list of food additives as published by Food Standards Australia.

The colour of food is a significant factor in determining its acceptance. (H. Klaui, 1980)₁
Colour is as significant in food as it is in life in general. (Hicks, D. 1980)₂

Food colours are available in Natural, Synthetic, and Nature-identical colours, in a liquid or powder form as well as some available in a colour/flavour combination.

Colour association with different food is a universal characteristic that is geographic, ethnic and habit specific.
Food colour can be alluring and entice us to eat or be a warning sign of possible spoilage.
Colour is added to otherwise colourless foods like candies (sweets, lollies), ice-lollies and instant deserts.
We live in a colourful world that is filled with abundant, colourful fresh fruit and vegetable produce.
Varieties are chosen for their vibrant colour and are an indication of ripeness.
Chefs cook, roast and bake to enhance the colour to attract and stimulate appetite.

D.Hicks in The importance of colour to the food manufacturer ₍₂₎ states that there is an expectation of characteristic colour of the food we know and that manifests in the flavour experience.

₁ Klaui, K. (1980) Carotenoids and their applications. Switzerland: F. Hoffman-La Roche and Co.
₂ Quoted from Hicks,D.(1980) The importance of colour to the food manufacturer. UK: Beecham Products, Brentford UK.

Colour in manufactured food is paramount for consumer acceptance.
Consumers expect aroma and flavour to resemble the natural colour of the food as found in nature.
Some manufactured products have associated colour by inheritance eg margarines have inherited the yellow tint of butter.
Colours like blue and black are not common in nature, but often added for marketing value as in the confectionery industry.
It is widely acknowledged and backed by research, that the relationship of colour in manufactured, processed food and beverage products are paramount to its acceptance in the market place.

The Natural Colour market is growing at a 3-4% rate per annum.
The global food colour market has shown a steady 2-3% growth in the last 5 years.
Synthetic colours now grow at a slower 2-3% per year.