Food colours belong to those food additives which have been most carefully evaluated toxicologically. The colours which are accepted today by international bodies, like the FAO/WHO and Codex Alimentarius, offer an extraordinary high degree of safety. Within these toxicologically accepted colours, the group of colours which naturally occur in foods (for long periods of time) deserves special attention: such colours combine in an ideal way a very long practical human experience with scientific examination under experimental and animal test conditions, and they offer, therefore, a maximum degree of safety. Colours which naturally occur in foods and which are also of industrial importance are: caramel, carotenoids, grape skin extracts and some colouring spices.
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