Number

271-EN

Section

General Section

Use

Abstract

In 2007, a study drew attention to the potential health effects of 6 food colorants, afterwards known as the Southampton six. The study claimed that these colours (Sunset yellow FCF, Quinoline yellow, Carmoisine, Allura red, Tartrazine, Ponceau 4R) may contribute to children hyperactivity. Alternatives based on natural pigments or colouring food staff are presented as possible substitutes for each of the Southampton six.

Substituted substances

Alternative Substances

Reliability of information

Evidence of implementation: there is evidence that the solution was implemented and in use at time of publication

Reason substitution

neurotoxicant

Hazard Assessment

Substances to be substituted: None of the substances are included in the official EU classification nor are they listed in the database for substances of concern according to SUBSPORTplus criteria but the substances may contribute to children hyperactivity. Alternative substances: None of the alternatives are included in the official EU classification nor are they listed in the database for substances of concern according to SUBSPORTplus criteria.

Description of Substitution

Sunset yellow FCF (E110), Quinoline yellow (E104), Carmoisine (E122), Allura red (E129), Tartrazine (E102), Ponceau 4R (E124) are synthetic food colours that were included in a study published in 2007 by the University of Southampton. The study concluded that, statistically, the proportion of children with hyperactivity was bigger for those that consumed food and beverage with any of these colours, than it was for the control group.In order to help producers substitute the Southampton six the Food Standards Agency in UK published a report with guidelines to be used in confectionery, food (including processed meat and fish products) and beverages.The alternatives are based on information regarding commercially available products, with examples from three producers. One of these producers has a database to help selecting natural additive colours, published on its own website (link is provided in the report).A summary of the possible substitutes adapted from the report is presented below:

• Allura red: Beetroot red, Carmine, Carmine / Cochineal, Elderberry
• Ponceau 4R: Beetroot red, Black carrot, Carmine, Elderberry
• Tartrazine: Beta-carotene, Carotene, Curcumin, Lutein, Safflower & Copper chlorophylin,Curcumin
• Sunset Yellow: Beta-carotene, Cochineal, Paprika
• Quinoline yellow: Carotene, Curcumin, Lutein, Safflower & Copper chlorophylin
• Carmoisine: Beetroot red, Carmine, Grape skin.

The report mentions also some of the disadvantages that may occur when using the substitutes:

• natural colours are not as stable as the synthetic ones;
• shelf life might need to be shortened
• packaging may need changes to avoid product exposure to light, and air ( oxygen).
• slightly different colours, flavours or tastes may results.

The annex A of the report publishes a table with the substitutes, the typical applications and their stability to heat, light, oxygen and acidity. Link to the original source:  http://berraktursulari.com.tr/_medya/guidelinessotonsixcolours.pdf

Case/substitution evaluation

Children hyperactivity allegedly caused by the use of synthetic colour additives made some producers voluntarily ban the use of the so-called Southampton six. The guidelines present possible alternatives, easy to use, and because similar to naturally occurring substances in plants, fruits and legumes, are generally considered safer. A very successful substitution especially important in the field of children's health

State of implementation

In use

Availability ofAlternative

Alternatives are available on the market.

Type of information supplier

Authority

Contact

Food Standards Agency in Scotland (food.gov.uk), author of the report: Sarah Chapman of Campden Technology Limited http://www.campden.co.uk/

Further information

European Food Safety Agency: opinion on six food colours '2016 Re-evaluation of all previously authorised food colours completed. Overall, the ANS Panel re-assessed 41 food colours, taking into account new studies where available. 2013 EFSA scientists further strengthen co-ordination of food and feed additive evaluations, highlighting joint work on colours 2012 Re-evaluation of most food colours completed 2008 EFSA evaluated Southampton study on food colours and child behaviour

Type of publication and availability

internet brochure

Publication source: author, company, institute, year

The information is based on a  report commissioned by the Food Standards Agency in Scotland (http://www.food.gov.uk/) and published on its website as: Guidelines on approaches to the replacement of  Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow, Sunset Yellow and Carmoisine  in food and beverages’ (2011). The author of the report is Sarah Chapman of Campden Technology Limited (www.campden.co.uk.)

Date, reviewed

November 26, 2021