Calls to ban the Southampton colours are reverberating around the world, as week campaigners in Australia called on FSANZ to phase out the additives implicated in hyperactivity like its UK counterpart.
In the third of a four part series on natural colours, FoodNavigator looks at the regulatory situation in the US and Europe and the challenges this poses for food manufacturers and ingredients companies.
Colours derived from natural sources look set to overtake synthetic alternatives in market value as manufacturers continue to meet the rising demand for clean label ingredients.
The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
Gaps and a lack of clarity in European regulations for colourings
mean the food industry is "often working at the boundaries of
legal controls," said an industry expert.
The European Parliament has adopted a legislative package that will
see products containing any of six artificial colours labelled with
a health warning for children.
Cutting out colours and preservatives from the diets of hyperactive
children should be standard part of dealing with the disorder, says
a professor who takes a more stringent view than the FSA following
the Southampton study publication.
Sweeteners and colourings in food aimed at children should be
banned, while additives ought to be used in other products only if
they provide an advantage to the consumer, said the EU Environment
Committee.
Ajinomoto Sweeteners Europe has launched a defamation law suit
against US supermarket Asda over labelling on own-brand products
that calls aspartame a 'nasty'.
Artificial colours linked to hyperactivity in children by the
Southampton study should be phased out in Europe, said the UK Food
Standards Agency today.
The researchers behind the Southampton study will push for a ban on
food additives they found to be linked to hyperactivity at this
week's Food Standards Agency board meeting.
