Food Colours
The food colours enhance or restore the colour of food and beverages when processing causes colour loss. Food Colours Sensitivity can be either natural or synthetic. Furthermore, Manufacturers widely use food colours in sweets, fizzy drinks, baked goods, sauces, and even medications. While food colouring plays an important role in consumer appeal and product consistency Concerns remain about potential health effects—especially in children.
Food colours originate from plants, minerals, or insects, while manufacturers chemically synthesise others. In the European Union and South Africa, food additives. Including colourants, are subject to regulation and must be declared on product labels using an “E-number” or specific name.
Food Colours Sensitivity
Most approved food colours are considered safe when consumed within recommended limits. Ongoing studies continue to examine their role in hyperactivity, allergies, and long-term health. Consumer awareness and transparency in labelling are essential for informed choices, particularly in households with children or individuals sensitive to additives.
Understanding food colours helps consumers balance visual appeal with health considerations and make better decisions about the foods they eat every day.
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