Colours in restaurant and take-away food
(for England, Wales and Northern Ireland)
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The Colours in Food Regulations 1995 (as amended) allow only certain colours to be used in food, restrict the use of some colours, and set maximum levels for some colours. The regulations apply to all foods but make specific requirements for certain foods, such as meat, fish and shellfish which may not be directly coloured.
Traders should obtain written confirmation from their supplier that a product complies with the provisions of the Food Safety Act 1990 and the Colours in Food Regulations 1995. The regulations list some specific colours which are restricted in sauces, pickles, seasoning, etc.
The use of these colours in food is controlled because excessive consumption has been linked to allergic reactions and sickness.
