Bio-Colours Safe food colours Seminar Abstract Report


Bio-colours, also known as natural food colours, are safe food colouring additives derived from natural sources such as plants, fruits, vegetables, and minerals. These colours are used to enhance the appearance of food products and are considered safe for consumption. Unlike artificial food colours, bio-colours do not contain synthetic chemicals or harmful additives, making them a preferred choice for health-conscious consumers. Common examples of bio colours include turmeric (yellow), beetroot (red), spirulina (blue-green), and caramel (brown). They offer a more natural and healthier alternative to traditional synthetic food colours.

Seminar Report points

Biocolours, also known as natural food colours, are food additives derived from natural sources such as plants, vegetables, fruits, and minerals. Unlike synthetic food colours, biocolours are considered safer by many consumers and regulatory agencies due to their natural origin and minimal processing. They provide an alternative to artificial food colours, which have raised concerns about potential health risks in some cases.

Some common biocolours used as safe food colours include:

  1. Annatto Extract: Derived from the seeds of the achiote tree (Bixa orellana), annatto extract imparts yellow to orange colours to foods. It is commonly used in cheese, butter, and other dairy products.
  2. Caramel: Caramel is a natural colourant obtained by heating sugar or other carbohydrates. It is used in a wide range of food and beverage products to achieve various shades of brown.
  3. Chlorophyll and Chlorophyllin: Chlorophyll is the green pigment found in plants, and its derivative chlorophyllin is used as a green food colourant. They are commonly used in beverages and desserts.
  4. Anthocyanins: These are water-soluble pigments found in various fruits and vegetables, responsible for red, purple, and blue colours. Anthocyanins are used in beverages, candies, and bakery products.
  5. Turmeric Extract (Curcumin): Derived from the turmeric root, curcumin provides a bright yellow colour to foods and is commonly used in spice blends, mustard, and pickles.
  6. Paprika Extract: Obtained from dried and ground red peppers (paprika), paprika extract imparts red-orange colours and is used in sauces, soups, and snacks.
  7. Spirulina Extract: Spirulina is a blue-green algae that provides a natural blue colour. It is used in confectionery and beverage products.
  8. Beetroot Extract: Beetroot extract is obtained from red beetroots and is used to provide a vibrant red colour to various food products, including beverages and baked goods.

Biocolours have gained popularity as consumers seek more natural and clean label food products. Regulatory agencies, such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), have approved many biocolours as safe food additives, and they are widely used in the food industry.

However, it’s important to note that individual sensitivities and allergies to natural compounds can still occur, so manufacturers must ensure proper labelling and compliance with food regulations. Additionally, while bio-colours are generally considered safe, their stability and performance in different food formulations can vary, which may present challenges for food product developers.