Within Canada, the Canadian Food and Drug Act and Regulations govern the use of food additives. Typically, food colouring contains a solvent (such as propylene glycol or glycerine), colour, and preservatives (such as sodium benzoate or citric acid).
Health concerns about food colouring usually stem from the pigments, which can come from many sources, depending on the colour. For example, natural pigments to create red food colouring can come from beets, paprika, or carmine (derived from insects). Artificial red colouring agents include red 40 - also knows as allura red, and red 3 - also known as erythrosine.
Artificial or synthetic food dyes are mainly derived from coal tar, and are thought to pose health risks including hypersensitivity, hyperactivity in children, allergic reactions and other serious health complications. Although many claims are unsubstantiated for now, they are alarming. Currently, the use of colours requires clear labeling on packaging for consumers. For a list of food additives that are permitted in Canada, refer to the Food Additive Dictionary within Health Canada’s website.
Here are sites to visit for additional information on labeling, definitions, and policies:
• Canadian Food Inspection Agency
• Food Safety Network
• Department of Justice Canada
• Health Canada
What natural ingredients can I use in place of food colouring?
For those who prefer natural ingredients, colourful pastries can be had without food colouring. Vivid colours are everywhere in nature, it just takes a little know-how to apply them.
Green: Avocadoes, with a neutral flavour and creamy texture, are great for making green frosting for cakes and other desserts. Just remember to add some lemon juice to keep the avocados from turning brown.
Yellow: For yellow icing or frosting, stale ground turmeric or saffron can be used.
Red: Beet juice, pomegranate juice, and raspberry puree are all excellent in colouring foods red.
Purple: To colour foods purple, blackberry puree works well.
Read more:
• Pysanka: Artful eggs
• Step-by-step cake recipe: Teapot Cake
• Egg Pinwheels
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