Blog | Foodiglobal

The European Commission is intensifying scrutiny of synthetic colour additives in food, with new re-evaluations, labelling obligations and potential restrictions already moving through the regulatory pipeline. Here is what is changing and what it means for your formulations.

The Regulatory Shift Is Already Underway

For decades, synthetic colour additives have been a workhorse of food manufacturing — delivering consistent, cost-effective colour across confectionery, beverages, bakery, sauces, and processed foods. In 2026, that comfort is being challenged. The European Commission and EFSA (European Food Safety Authority) have accelerated their re-evaluation programme for E-number synthetic colorants, and the first concrete restrictions are now in force or imminent.

For food manufacturers and ingredient buyers operating in the EU market, proactive reformulation is no longer optional — it is a compliance imperative.

What Has Already Changed

Tartrazine (E 102) — Enhanced Labelling and Usage Scrutiny

Tartrazine, the yellow-orange azo dye widely used in soft drinks, confectionery, and snacks, remains one of the most watched synthetic colorants. The existing hyperactivity warning — "may have an adverse effect on activity and attention in children" — is now subject to a formal EFSA re-evaluation examining whether the threshold triggering that label should be lowered, potentially restricting usage levels across more product categories.

Sunset Yellow (E 110), Quinoline Yellow (E 104), Carmoisine (E 122)

These azo dyes — all part of the original "Southampton Six" implicated in hyperactivity studies — are under active re-evaluation. EFSA's working group published updated exposure assessments in late 2025, and revised ADI (Acceptable Daily Intake) levels are expected to result in lower maximum permitted levels (MPLs) across several food categories by end 2026 or early 2027.

Erythrosine (E 127)

The iodine-rich red dye used primarily in cocktail cherries and certain preserved fruits faces the most significant pressure. EFSA has flagged concerns over thyroid interference at current exposure levels, and a formal proposal to restrict or remove E 127 from Annex II of Regulation (EC) No 1333/2008 is in active Commission review.

Red 2G (E 128) — Already Suspended

A reminder that the Commission has already moved decisively on some colorants: E 128 (Red 2G) was suspended from use in 2007 following EFSA's genotoxicity findings and remains prohibited. This precedent signals the Commission's willingness to act on safety data.

The Broader Re-Evaluation Programme

Under Regulation (EU) No 257/2010, the Commission mandated a systematic re-evaluation of all food additives approved before 2009. For synthetic colorants, that programme is now in its final and most consequential phase:

| Colorant | E Number | Status (2026) | |---|---|---| | Tartrazine | E 102 | Re-evaluation ongoing; MPL review expected | | Quinoline Yellow | E 104 | Revised ADI published; MPL amendments pending | | Sunset Yellow FCF | E 110 | Revised ADI published; MPL amendments pending | | Carmoisine | E 122 | Re-evaluation ongoing | | Ponceau 4R | E 124 | Re-evaluation ongoing | | Erythrosine | E 127 | Restriction proposal under Commission review | | Brilliant Blue FCF | E 133 | Re-evaluation published; ADI confirmed at lower level | | Green S | E 142 | Re-evaluation ongoing |

Labelling: The "Southampton Six" Warning Is Expanding in Scope

The mandatory hyperactivity warning label — required since 2010 for products containing any of the Southampton Six azo dyes — is under review for expansion. A 2025 Commission-commissioned study recommended that the trigger threshold be lowered and that the warning be extended to include additional synthetic colorants beyond the original six.

For manufacturers, this means:

Products currently below the labelling threshold could be pulled into scope if new thresholds are adopted
Retailers with clean-label policies are already pre-emptively removing affected colorants from their private label specifications
Food service and B2B buyers are increasingly requiring declaration of all synthetic colorants in technical product sheets

Natural Alternatives: The Reformulation Pathway

The industry response is already visible in the ingredient market. Demand for natural colorants has grown substantially:

Beetroot red (E 162) — replacing azo reds in confectionery and bakery
Paprika extract (E 160c) — orange-red hues in snacks and processed meats
Carmine (E 120) — stable red for beverages and dairy (note: not suitable for vegan or halal applications)
Anthocyanins (E 163) — blue-red tones from black carrot, elderberry, and grape skin
Lycopene (E 160d) — tomato-derived red, increasingly used in sauces and soups

Reformulation carries challenges: natural colorants are typically less heat-stable, more pH-sensitive, and more expensive than their synthetic counterparts. However, the regulatory trajectory makes investment in natural color systems a strategic necessity for EU market access.

What Manufacturers and Buyers Should Do Now

Audit your current additive list against the EFSA re-evaluation schedule — identify which E-numbers are in the active review pipeline
Request updated technical datasheets from your colorant suppliers, including re-evaluation status and any anticipated MPL changes
Engage your formulation team early — natural color substitutions often require recipe adjustments to manage heat, pH, and light stability
Check retailer specifications — major EU retailers are ahead of regulation, and many have already banned the Southampton Six from own-label products
Monitor the Official Journal — Commission amendments to Annex II of Regulation 1333/2008 are published there and take effect on specific dates

Foodiglobal's Additives Portfolio

Foodiglobal supplies a broad range of EU-compliant food additives to manufacturers and processors across Europe, including both conventional and naturally-derived colorant alternatives. Our team monitors the regulatory pipeline continuously and can advise on compliant substitutions as the re-evaluation programme concludes.