We often get questions from our customers such as ‘What are E-numbers?’ ‘Are E-numbers bad?’ ‘Why do some natural colors have E#s while others don’t?’ There is even a common misconception that an E# is another term for an artificial food additive, but this is far from the truth. Don’t worry – E#s are nothing to fear, and this is why:
The Origin of E#s
E–Numbers or E#s – short for ‘Europe Numbers’ – are simply a unified list of food additives and ingredients that was first compiled in the early 1960s. This list includes categories for colors, antioxidants, preservatives, and other common food ingredients. E-numbers were designed to show that an additive or ingredient has been tested as safe and approved for use by the European Food Safety Authority (EFSA) within the European Union. But you can also find E-Numbers on food labels from many countries outside the EU, including Australia, the Gulf States, New Zealand, Russia, and South Africa.*
Which Natural Colors have E#s?
This list includes all the natural colors that are approved for use in the EU – including carotene from carrots, lutein from marigold petals, and anthocyanins from a variety of sources, like elderberry and purple carrot. In order to be included in this list of approved food additives and to qualify for an E#, these ingredients must first pass rigorous safety studies and an approval processes through EFSA that often takes years!
E# Use on Labels
When used on a food label, an E# gives the final consumer access to information on what is in their food and the confidence to know that it has been tested and is safe for consumption. However, ingredients that have an E# are not limited to being labeled as just the E#. Manufacturers also have the option to label the full name of the ingredient. ‘Colours: copper chlorophyll’, for example, instead of ‘colours: E 141.’
*While these countries technically reference ‘INS numbers’ used by Codex, many INS and E numbers correspond because EU and Codex are closely aligned.
Related posts
Earthy, Bold, or Pastel: Decoding the language of authentic food colour trends
Consumers are increasingly interested in ‘authentic’ food and beverage experiences—they want food that is as close as possible to its original ingredients or source. This can include minimally processed foods, foods that taste, smell, and look
Colours: See, Feel, Eat!
Take a look at Van Gogh’s Starry Night below. Observe it. Immerse yourself in it. How does it make you feel? Post-impressionist artists, like Van Gogh, Matisse, or Gauguin used colour, not to show nature or reality as it is, but as they felt it. They
Podcast: Behind the Label
Behind the LabelUnderstanding the different types of natural colors Speakers: Fabienne Boukobza, Sr. NPD Manager Americas and Andrew Kendrick SR. NPD Manager For EU, APAC and SAMEA. Understanding natural color types and their resulting labels can be
Chlorophyll & Chlorophyllin: What’s the Difference?
Chlorophyll is a green pigment that is naturally found in the chloroplasts in green plants. Its abundance in nature makes it ideal for use as a natural food color. But there are several types of chlorophyll available as a food coloring and it can get
Color Matching
Color matching is often necessary when customers switch natural color suppliers or move from synthetic to natural colors. In both cases, we need to match the original color as closely as possible. But how do we do this? We’ll show you using the example of
Video: How We Color Match
We often work with customers that are either switching natural color suppliers or moving from synthetic to natural colors. In both cases, we need to match the original color as closely as possible. Our Senior Applications Scientist, Katie Rountree, explains