Synthetic colourings are being used in food industry extensively. They are commonly found in confectionery products, ice cream, bakery products, cakes, and soft drinks. Foods may seems more colourful and attractive after coated or dyed with those 'rainbows'. However, the long term effect that synthetic colourings jeopardize our body is undeniable!
Recently read the news reported that European countries are urged to ban the use of additives in 'purely cosmetic' ingredients and foods. The colours involved are tartrazine (E 102), quinoline yellow (E 104), sunset yellow (E 110), carmoisine (E 122), ponceau 4R (E 124) and allura red (E 129). Manufacturers are encouraged to suspend the usage of these colouring and seek for alternatives.
Same goes with UK Food Standards Agency (FSA) board who decided to mandate UK manufacturers not to use these colourings and giving advice to parents on intake of synthetic colourings. However, while some industry members agree and support the action , some others claim that voluntary reformulation was underway but forcing could put unnecessary pressure and costs on them.
Representatives from other bodies such as Consumers' Association of Ireland, Friends of the earth, The Danish Ecological Council, the International Obesity Task Force, The Soil Association
and the UK Food Commision said that the Southampton study gives valid reasons to suggest that there is an appreciable risk associated with these colourings. Furthermore, dyes serve no purpose but to colour foods.
In conclusion, renewed calls for European ban on Southampton additives is in need to be implemented. All parties involved should commit their highest cooperation whenever possible in compliance with local legislation.
Article available at: http://www.foodproductiondaily.com/news/ng.asp?id=84636
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