For centuries people have been adding colours to food. It is an importante aspect of our eating culture and that is the reason why foodcolours are higly regulated. Colours can basically be divided in two major classes, Naturals and synthetics.

Let’s face facts: natural colors are not as iridescent, strong, or shelf-stable as synthetic colors. Synthetic colors are generally heat stable, light stable, and pH stable therefore they are remarkably strong. As a result, the color of a finished product general remains the same. Natural colors on the other hand are sensitive to heat, light and pH. For these reasons, the selection of natural color additives should be made at the product development phase.

Below we will explain you the major differences. 

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This document is for clarification purpose only and is not an authoritive interpretation of the law. For legal advice consult the European regulation for food additives.