What is a food colouring? Definition and regulations
A food colouring is an additive added to a foodstuff to alter, enhance or restore its colour. According to the European Food Safety Authority (EFSA), food colourings are used primarily to compensate for colour loss due to exposure to light or heat, to enhance natural colours, or to add colour to foods that would otherwise lack it.
In Europe, all authorised food colourings are regulated by Regulation (EC) No 1333/2008 on food additives. They are identified by an E number ranging from E100 to E199. In practice, this number must appear on the label of the finished product whenever the colouring agent is used in a recipe. Furthermore, the industry commonly distinguishes between four categories based on the origin of the colouring substance: natural colourings (curcumin E100, beta-carotene E160a, anthocyanins E163), colourings derived from natural substances, colourings identical to natural substances but produced synthetically, and artificial colourings with no natural equivalent (tartrazine E102, allura red E129). It should be noted that this classification is a useful industry convention for formulation purposes: the European regulation, however, does not classify colourings by origin but by authorisation for use.
What Regulation (EC) No 1333/2008 states
Regulation (EC) No 1333/2008 is the European reference text on food additives. It sets out the list of authorised colourings, the foods in which they may be used, the maximum permitted levels (MPLs) and the labelling requirements. Furthermore, it does not stand alone: Regulation (EU) No 231/2012 sets out the technical specifications for each additive, whilst Regulation (EU) 2022/63 has removed titanium dioxide (E171) from the list of authorised colourings in the European Union. Furthermore, these texts are regularly amended by successive regulations. Consequently, it is essential to consult the current consolidated version on EUR-Lex before any use in industrial production.25>
📌 Key point: Not all food colourings with an E number are artificial. Curcumin (E100), beta-carotene (E160a) and anthocyanins (E163) are natural colourings with an E number. The E number simply means that the colouring has been assessed and authorised by the European authorities, not that it is synthetic.
Food colouring: powder, gel or liquid – what’s the difference?
The form of the colouring directly determines its use in baking and food production. Indeed, each form has specific advantages and limitations depending on the nature of the preparation.
Fat-soluble vs water-soluble food colouring: the key distinction
This is the most important technical distinction for a professional. Indeed, confusing a fat-soluble colouring with a water-soluble one in a recipe is one of the most common – and most costly – mistakes.
Fat-soluble colouring
A fat-soluble colouring (or colouring soluble in fats) dissolves in fatty substances: cocoa butter, oil, cream and butter. It is therefore essential for colouring couverture chocolate, ganaches, coloured butters and velvet sprays. In practical terms, adding a water-soluble colouring to melted chocolate causes immediate ‘graining’: the water introduced by the colouring causes the sugar and cocoa particles to clump together, the mixture thickens abruptly and becomes unusable. This is why, for any application involving chocolate or fat, only a fat-soluble colouring is compatible. In large-scale production, the fat-soluble colourings used in chocolate-making include beta-carotene (E160a), iron oxides and hydroxides (E172) and calcium carbonate (E170).
⚠️ Beware of titanium dioxide (E171): long used as a fat-soluble whitening agent in the chocolate and confectionery industries, titanium dioxide has not been authorised as a food additive in the European Union since August 2022 (Regulation (EU) 2022/63), as the EFSA concluded in 2021 that it could no longer be considered safe. Consequently, any recipe or technical data sheet still based on E171 must be reformulated before being placed on the European market.
Water-soluble colouring agents
A water-soluble colouring agent dissolves in water and aqueous preparations: syrups, gels, light creams, aqueous mixtures. Furthermore, it covers the majority of uses in traditional baking (biscuits, sponge cakes, creams, water-based icings). Its ease of incorporation makes it the most versatile colouring for water- or egg-based preparations.
📌 The rule to remember: Pure fat = fat-soluble. Aqueous base = water-soluble. If in doubt, always check the information on the colouring’s packaging. A fat-soluble colouring in a water-based mixture will simply clump on the surface without dispersing. A water-soluble colouring in a fat-based mixture will cause the mixture to become grainy or thicken. Note that emulsified mixtures such as buttercream contain a water phase: they can therefore accommodate water-soluble gel colourings, provided they are used sparingly.
The case of velvet spray colouring
Velvet spray is a fat-soluble colouring supplied in an aerosol can, ready for use. It contains cocoa butter and fat-soluble pigments. In practice, it is used on frozen desserts to create a textured velvet effect. Perfect release from the mould is essential here: a dessert whose surface is slightly damaged when turned out will lose the full visual effect of the velvet spray. This is why, in our guide to professional silicone moulds for desserts, we emphasise natural non-stick properties as a prerequisite for the final visual result.
Natural vs synthetic colourings: what the regulations say
The distinction between natural and synthetic colourings is fundamental, particularly in the context of the clean label transition that is gradually taking hold in the food industry.
Natural colourings authorised in Europe
Natural colourings are extracted from plant, animal or mineral sources. Among the most common in baking and confectionery are curcumin (E100, yellow, extracted from turmeric), cochineal carmine (E120, red, extracted from insects), chlorophylls and chlorophyllins (E140, green) and their copper complexes (E141), beta-carotene (E160a, orange-yellow, extracted from carrots or produced synthetically), anthocyanins (E163, purple/blue, extracted from red fruits) and beetroot red or betanin (E162). Furthermore, since 2009, the EFSA has been conducting a programme of systematic re-evaluation of all colourings authorised prior to that date, and regularly publishes updated opinions, notably on annatto (E160b).
Synthetic colourings under scrutiny
Several synthetic colourings remain legal in Europe but are subject to enhanced monitoring. Consequently, products containing any of the six so-called ‘Southampton’ azo colourings must carry a mandatory warning. Specifically, these are tartrazine (E102), quinoline yellow (E104), orange S (E110), carmoisine (E122), ponceau 4R (E124) and allura red (E129). These products therefore carry the warning: “may have adverse effects on activity and attention in children”. This statement, required by Regulation (EC) No 1333/2008 and in force since July 2010, has led many manufacturers to reformulate their recipes to replace these colourings with natural alternatives.
Natural colourings are generally viewed more favourably by consumers and are compatible with a ‘clean label’ approach. However, they present real technical constraints: sensitivity to pH (anthocyanins turn from red in an acidic environment to purple and then to blue-green in a neutral to alkaline environment), degradation during prolonged cooking, sensitivity to light and oxygen in the case of beta-carotene, and colours that are generally less vivid than those of synthetic colourings. In industrial production, these constraints must be anticipated right from the formulation stage.
How to choose food colouring depending on the application
In practice, the choice of food colouring depends on three factors considered together: the nature of the preparation (oil-based or water-based), the manufacturing process (temperature, duration, light exposure) and regulatory and marketing constraints (clean label, mandatory labelling, target market).
For chocolate and ganaches
Use only fat-soluble colourings in powder or gel form, based on cocoa butter. Water-soluble colourings will cause irreversible graininess in the chocolate. Furthermore, for coloured chocolates moulded in sweet moulds or dessert moulds, the quality of the demoulding process determines how well the colours are reproduced. Our article on professional pastry moulds details the selection criteria.
For macarons and biscuits
Use powdered colourings, mixed dry into the dry ingredients before combining. Liquid or gel colourings alter the moisture content of the macaron batter and may cause cracking or prevent the formation of the rim. In practical terms, opt for water-soluble powdered colourings for mixtures made from egg whites and icing sugar.
For mirror glazes and desserts
Mirror glaze uses a water-based mixture (water, glucose, sugar, gelatine). Consequently, water-soluble gel or powder colourings are best suited. For desserts coated with a velvet spray, however, a fat-soluble colouring must be used, incorporated into the cocoa butter in the spray. Note that how well the desserts come out of the mould is crucial to the final appearance of the glaze or velvet spray.
For industrial bakery
In industrial bakery production, colourings are mainly used to standardise the colour of the crust, enriched crumb or Viennese pastries. For example, beta-carotene (E160a) is the most common natural colouring agent for milk breads and brioches. To find out more about the challenges of industrial bakery production, see our guide on industrial bakery: suppliers and optimisation.
Summary: choosing your food colouring
How to choose food colouring depending on the application
In practice, the choice of food colouring depends on three factors: the nature of the preparation (oil-based or water-based), the manufacturing process (temperature, duration, light exposure) and regulatory and marketing requirements (clean label, mandatory labelling, target market).
For chocolate and ganaches
Use only fat-soluble colourings in powder or gel form, based on cocoa butter. Water-soluble colourings will cause irreversible graininess in the chocolate. Furthermore, for coloured chocolates moulded in sweet moulds or dessert moulds, the quality of the demoulding process determines how well the colours are reproduced. Our article on professional pastry moulds details the selection criteria.
For macarons and biscuits
Use powdered colourings, mixed dry into the dry ingredients before combining. Liquid or gel colourings alter the moisture content of the macaron batter and may cause cracking or prevent the formation of the rim. In practical terms, opt for water-soluble powdered colourings for mixtures made from egg whites and icing sugar.
For mirror glazes and desserts
Mirror glaze uses a water-based mixture (water, glucose, sugar, gelatine). Consequently, water-soluble gel or powder colourings are best suited. For desserts coated with a velvet spray, however, a fat-soluble colouring must be used, incorporated into the cocoa butter in the spray. Note that how well the desserts come out of the mould is crucial to the final appearance of the glaze or velvet spray.
For industrial bakery
In industrial bakery production, colourings are mainly used to standardise the colour of the crust, enriched crumb or Viennese pastries. For example, beta-carotene (E160a) is the most common natural colouring agent for milk breads and brioches. To find out more about the challenges of industrial bakery production, see our guide on industrial bakery: suppliers and optimisation.
Summary: choosing your food colouring
FAQ: food colouring
Are you working on colourful creations in patisserie or production?
Perfect demoulding is essential for a successful, colourful result. Discover Maé Innovation’s Silmaé moulds, made in France, EU and US food-grade certified, and available from the catalogue or made to measure.
