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Food Colours in Selected Foods – April 1, 2020 to March 31, 2021

Food chemistry – Targeted surveys – Final report

Summary

Targeted surveys provide information on potential food hazards and enhance the Canadian Food Inspection Agency's (CFIA's) routine monitoring programs. These surveys provide evidence regarding the safety of the food supply, identify potential emerging hazards, and contribute new information and data to food categories where it may be limited or non-existent. They are often used by the agency to focus surveillance on potential areas of higher risk. Surveys can also help to identify trends and provide information about how industry complies with Canadian regulations.

Food colours are routinely added to foods and beverages for a variety of reasons, including to compensate for the loss of natural colour caused by processing conditions, and to meet consumer expectations by making the food more appealing and appetizing by enhancing the colour or making it more uniform. Targeted surveys focusing on colouring agents have been initiated in part due to potential health concerns associated with uses of non-permitted colouring agents in processed foods. The presence of non-permitted colouring agents may pose a health risk to the consumer, as some are potentially damaging to DNA and carcinogenic Footnote 1 Footnote 2. Undeclared use of permitted synthetic colouring agents may also be a potential concern to a small percentage of the population which has exhibited sensitivity to synthetic colouring agents, resulting in skin rashes and triggering asthmatic reactions in individuals with asthma Footnote 3 Footnote 4.

Targeted surveys focussed on food colours have been carried out previously. The primary focus of this survey was examination of brightly coloured products potentially containing added colors such as Allura Red and Amaranth. A total of 391 samples of bakery products, beverages, chips/crackers, dried mixes, frozen desserts, oils, sauces and sweets were collected and tested for up to 43 different food colours. Food colours were detected in 128 (33%) of the samples tested and 108 (28%) contained either Allura Red or/and Amaranth. When compared to previous survey years, this year's survey results show a comparable detection rate but a slightly lower compliance rate (95.1%). Food colours at levels exceeding the maximum level of use were detected in 9 samples, non-permitted food colours were found in 5 samples, and 5 samples contained permitted food colours/levels without a declaration of use in the list of ingredients.

All positive results obtained during the course of these surveys were forwarded to the CFIA's Office of Food Safety and Recall (OFSR). The extent of the follow up actions taken by the agency was based on the level of the contamination and the resulting health concern as determined by a health risk assessment. The levels of food colours observed in this survey were evaluated by Health Canada's Bureau of Chemical Safety who determined that none of the other samples tested would pose an unacceptable human health concern.

What are targeted surveys

Targeted surveys are used by the CFIA to focus its surveillance activities on areas of highest health risk. The information gained from these surveys provides support for the allocation and prioritization of the agency's activities to areas of greater concern. Originally started as a project under the Food Safety Action Plan (FSAP), targeted surveys have been embedded in our regular surveillance activities since 2013. Targeted surveys are a valuable tool for generating information on certain hazards in foods, identifying and characterizing new and emerging hazards, informing trend analysis, prompting and refining health risk assessments, highlighting potential contamination issues, as well as assessing and promoting compliance with Canadian regulations.

Food safety is a shared responsibility. We work with federal, provincial, territorial and municipal governments and provide regulatory oversight of the food industry to promote safe handling of foods throughout the food production chain. The food industry and retail sectors in Canada are responsible for the food they produce and sell, while individual consumers are responsible for the safe handling of the food they have in their possession.

Why did we conduct this survey

Food colours, both naturally-sourced and synthetically manufactured, are widely used by the food industry. They are incorporated into processed foods for a variety of reasons including: to compensate for the natural colour(s) lost during processing; to achieve a uniform product colour; and to make the food appear more appealing and appetizing.

In Canada, food colours are considered food additives and are regulated under Marketing Authorizations issued by the Minister of Health. Health Canada conducts detailed, rigorous, safety-focused pre-market evaluations of food additives prior to allowing their use in foods and setting the maximum allowable levels of use of those colours Footnote 5  Footnote 6. It should be noted that coloured impurities other than the main colour (called subsidiary colours) are not regulated within food products, but are regulated as part of the food colour raw material source. In Canada, 10 synthetic colours have been approved for use in food, and are listed in the Food and Drug Regulations (FDR) Footnote 6. The presence of 1 or more approved colours in food is not unexpected. In 2018, Health Canada amended the food colour labelling requirements that require colouring agents to be identified on labels by their common name in order to make more information available to consumers when making food selections. Industry may follow the former requirements during the 5 year transition period Footnote 7.

The presence of non-permitted food colours, particularly industrial dyes, may pose a health risk to the consumer, as some are potentially damaging to DNA and carcinogenic Footnote 1  Footnote 2. Undeclared use of permitted synthetic colouring agents may also be a potential concern to a small percentage of the population which has exhibited sensitivity to synthetic colouring agents, resulting in skin rashes and triggering asthmatic reactions in individuals with asthma Footnote 3  Footnote 4. Furthermore, several studies have suggested a correlation between consumption of certain synthetic food colours and hyperactive behaviour in children, although this relationship has not been conclusively proven Footnote 8  Footnote 9. Despite the lack of a clear link, anecdotal information suggests that certain consumers are cautious about the use of synthetic food colour additives, primarily for health and safety reasons. With trends toward healthier lifestyles, the food industry is noting that consumers are demanding fewer artificial or synthetic ingredients in foods Footnote 10.

Targeted surveys focussed on food colours have been carried out previously. Based on the results of the previous food colours survey, and after consultation with Health Canada, examination of specific food colour additives was considered a high priority. The primary focus of this survey was examination of brightly coloured red/fuchsia products likely to contain Allura Red and Amaranth food colours.

What did we sample

A variety of domestic and imported bakery products, beverages, chips/crackers, dried mixes, frozen desserts, oils, sauces and sweets were sampled between April 1, 2020 and March 31, 2021. Samples of products were collected from local/regional retail locations located in 6 major cities across Canada. These cities encompassed 4 Canadian geographical areas:

  • Atlantic (Halifax)
  • Quebec (Montreal)
  • Ontario (Toronto and Ottawa)
  • West (Vancouver and Calgary)

The number of samples collected from these cities was in proportion to the relative population of the respective areas.

Table 1. Distribution of samples based on product type and origin
Product type Number of domestic samples Number of imported samples Number of samples of unspecified Table note a origin Total number of samples
Bakery products 9 5 13 27
Beverages 16 4 39 59
Chips/Crackers 26 23 1 50
Dried mixes 1 21 12 34
Frozen desserts 27 3 34 64
Oils 0 48 0 48
Sauces 12 13 10 35
Sweets 13 45 16 74
Grand total 104 162 125 391

How were samples analyzed and assessed

Samples were analyzed by an ISO/IEC 17025 accredited food testing laboratory under contract with the Government of Canada. Based on the nature of the food product, samples were analyzed for water-soluble, oil-dispersible colours, or both. See Appendix A for a list of the colours analyzed. The results represent finished food products as sold and not as they would be consumed, whether the product sampled is considered an ingredient or requires preparation prior to consumption.

The results obtained from the analysis of the products were assessed against the regulations on permitted coloring agents established by Health Canada Footnote 11.

What were the survey results

Of the 391 food samples tested, artificial food colours were detected in 128 (33%) of the samples. Table 2 summarizes food colours detected and their prevalence in each product type. Bakery products had the highest percentage of samples containing 1 or more food colours at 78%, followed by dried mixes (65%). Food colors were detected in only 4% of chips/cracker samples tested. The highest levels of food colours were associated with baking mixes. Overall, 19 samples were non-compliant with Canadian food regulations. Food colours exceeding the maximum level of use were detected in 9 of these samples (4 different products). Non-permitted food colours were found in 4 palm oil samples (3 different products) and 1 hard candy sample; while, 5 samples contained permitted food colours/levels without a declaration of use in the list of ingredients.

As shown in Table 3, the most commonly detected food colours in the survey were Allura Red, Tartrazine, Brilliant Blue FCF, and Sunset Yellow FCF. These accounted for 74% of positive results. They were the most commonly detected colours in all survey years. Since the primary focus of this survey was examination of brightly coloured red/fuchsia products, the detection rates of colouring agents used to generate other food colours were usually lower than in previous survey years.

Table 2. Summary of food colour testing
Product type Number of samples Number of samples with food colours detected (%) Number of times food colours were detected Number of non-compliant samples (number of non-compliant results)
Bakery products 27 21 (78) 33 2 (2)
Beverages 59 28 (48) 34 1 (1)
Chips/Crackers 50 2 (4) 7 1 (1)
Dried mixes 34 21 (62) 23 7 (7)
Frozen desserts 64 12(19) 35 0
Oils 48 4 (8) 9 4 (8)
Sauces 35 7 (20) 9 0
Sweets 74 33 (45) 71 4 (4)
Grand total 391 128 (33) 222 19 (23)
Table 3. Food colours detected and the number of samples in which the colour was detected
Colouring agent detected in survey samples (permitted colours in bold) Number of samples in which colour was detected Minimum (ppm) Maximum (ppm) Average b Table note b (ppm)
Allura Red 91 0.65 4500 176
Tartrazine 25 0.21 95.5 17.9
Brilliant Blue FCF 26 0.59 91.4 17.8
Sunset Yellow FCF 23 1.57 77.2 21.4
Erythrosin B 20 2.31 140 54.4
Amaranth 20 10.5 277 43.6
Indigo Carmine 4 5.60 30.5 21.9
Azurobine 1 31.5 31.5 31.5
Fast Garnet GBC 1 0.03 0.03 0.03
Fast Green FCF 3 0.85 8.10 3.37
Sudan IV 4 0.28 6.16 3.96
Sudan Red B 4 0.37 6.36 3.81

ppm = parts per million

What do the survey results mean

The main objectives of this targeted survey were to expand upon baseline data regarding the levels of permitted synthetic food colours in selected foods on the Canadian retail market, and to obtain information regarding the presence of Allura Red and Amaranth in a variety of foods. Out of a total of 391 samples tested, 372 (95.1%) samples were in compliance with Canadian standards and limits.

Table 4 compares this survey results with five years of past survey data for food colours.

When compared to previous survey years, this year's survey results show a slightly lower compliance rate due to the focus on different commodities Footnote 12  Footnote 13  Footnote 14  Footnote 15  Footnote 16. In general, the same types of non-compliant results found in the current survey were found in previous surveys in similar product types. The detection rates are in close agreement with the results of previous surveys when compared with similar commodities. It should be re-iterated that samples were selected due to their high likelihood of containing food colouring agents, and that prevalence in the food categories selected are not necessarily representative of the prevalence of synthetic food colours in all foodstuffs available at retail.

Table 4. Food colours results from various survey years
Survey year Number of samples Detection rate (%) Compliance rate (%) Number of non-compliant samples (number of non-compliant results)
2020 391 33 95.1 19 (23)
2019 398 0.5 99.7 1 (2)
2018 399 45 98.7 5 (5)
2014 980 15 98.9 11 (25)
2013 875 33 97.8 19 (22)
2012 1493 58 97.6 36 (38)

All positive results obtained during the course of these surveys were forwarded to the CFIA's OFSR. The extent of the follow up actions taken by the agency was based on the level of the contamination and the resulting health concern as determined by a health risk assessment. The levels of food colours observed in this survey were evaluated by Health Canada's Bureau of Chemical Safety who determined that none of the other samples tested would pose an unacceptable human health concern.

Appendix A

List of colours tested by the accredited laboratory in this survey (permitted colours in bold)

Water-soluble colours

  • Tartrazine
  • Amaranth
  • Indigo Carmine (Indigotine)
  • Sunset Yellow FCF
  • Allura Red
  • Ponceau SX
  • Fast Green FCF
  • Brillant Blue FCF
  • Erythrosin B
  • Chlorophyllin
  • Ponceau 4R (New Coccine) Footnote a
  • Fast Red E Footnote a
  • Bordeaux R Footnote a
  • Erythrosin Yellowish (2,4,5-triiodofluorescein) Footnote a
  • 4,5-diiodofluorescein Footnote a
  • Crocein Orange G Footnote a
  • Orange II Footnote a
  • 2,4,7-triiodofluorescein Footnote a
  • Orange GGN
  • Azorubine (Carmoisine)
  • Lissamine Green
  • Quinoline Yellow 1
  • Eosin Y
  • Patent Blue VF
  • Patent Blue Violet Calcium
  • Chrysoidine G
  • Rhodamine B

Fat-soluble colours

  • Sudan I
  • Sudan II
  • Sudan III
  • Sudan IV
  • Sudan Red B
  • Sudan Red 7B
  • Sudan Red G
  • Sudan Orange G
  • Sudan Blue II
  • Solvent Blue 59
  • Toluidine Red
  • Para Red
  • Metanil Yellow
  • Jaune Yellow Footnote b
  • Orange II Footnote b
  • Rhodamine B Footnote b
  • Sudan Black B
  • Citrus Red 2
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