Controlled by the colouring matter in food regulations 1973
Colours are added to food to make it more attractive or to replace the colour lost during processing.
Also used to add uniformity to foods in terms of apperance
Many canned fruit and vegetables if colour is not added to replace the loss during processing e.g. tinned peas.
Only 50 permitted colours can be used.
one of the most commonly used is caramel (E150) which is made by heating sugar until it turns brown. (Natural Colour)
Tartazine (E102) is an artificial colour - A synthetic lemon yellow dye used as a food colouring often found in cough mixtures. However it is linked to hyperactivity in childrern and many try to avoid it.
Make foods more assetically pleasing and attractive for the consumer and also boost sales for the manufacturer.
Colour is very…