E.U. Regulation on color additives

The old Community Legislation on food additives, was consisting of a framework Directive and three specific Directives: colours; sweeteners; the remaining food additives.
The principle : only additives that are explicitly authorized may be used. Most food additives may only be used in limited quantities in certain foodstuffs. If no quantitative limits are foreseen for the use of a food additive, it must be used according to good manufacturing practice.
Food additives are authorized if: - there is a technological need for their use; - they do not mislead the consumer; - they present no health hazard to the consumer.

New regulations on food additives, food enzymes and flavourings Colours

Regulation (EC) No 1331/2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings.  Regulation (EC) No 1333/2008 on food additives The regulation strengthens the principle of food safety and consumer information. It allows a more efficient and simplified procedure for authorization of food additives by Comitology. The consolidation of all food additives legislation in one single legal instrument will make legislation more user-friendly for citizens and business operators.
The regulation applies by 20 January 2010.

‘COLOURS’

Are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food.

Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation

‘COLOURING FOODSTUFFS’

Based on recital n°5 of Regulation (EC) No 1333/2008 : However, substances should not be considered as food additives