Artificial Flavours And Colours (With Good News On Enhanced Labeling In Canada)

So, if you've been in the grocery store lately you may have noticed products advertising "no artificial colours or flavours added".  While most of us already know that artificial colouring and flavouring aren't good for us. Many may not know that the majority of these are made from inexpensive chemicals derived from petroleum products.

And as one might expect, naturally derived colour are more expensive to use than artificial ones.  For example, dehydrated beets can be used to get a brown to blueish red colour and grape skin extracts can be used for red and green colours. 

If you want to make your own food colouring you can (according to thespruceeats.com) "put fresh or frozen blueberries in a piece of cheesecloth or muslin and squeeze a bit of juice out; for more dye, whirl blueberries in a blender or food processor and strain. Use fresh berries for more delicate, but a bluer color. Boil down the juice to half its volume for a more intense but slightly more purple-shaded dye."

You can use cherries for a lighter pink colour, "simply put a few cherries in a piece of cheesecloth or muslin, and twist and squeeze some dying juice. For a more intense color, pit the cherries, whirl them in a blender or food processor, strain the purée, and boil down to about half its volume."  Strawberries will also work for a delicate pink.

But as I've discovered, there is nothing very natural about natural flavouring because both artificial and natural flavouring can contain synthetic chemicals. Surprised?  Yes, so was I.

Another surprising thing is that the ingredients in the actual flavouring are not always listed in a products ingredients list. (Which poses a really big concern for those of us who have food allergies or sensitivities.)
According to EWG's article "Natural vs Artificial Flavours", " Flavors are complex mixtures that sometimes comprise more than 100 chemicals. In addition to flavors themselves, these mixtures contain chemicals that have other functions. Solvents, emulsifiers, flavor modifiers and preservatives often make up 80 to 90 percent of the mixture." Yikes!

Typically to be considered "Natural" a product must be plant or animal derived, and to be considered "Artificial" it must be completely synthesized, but they can actually both contain the same chemicals.

Manufactures are not required to disclose what's in their "natural flavouring" unless one of its ingredients fall into any of the top allergy categories. Not comforting news if your allergies don't fall within this category.

Some of the most common food dyes like Red 40, Yellow 5, and Yellow 6 pose risks including behavioral problems and hyperactivity in some children. While others like Yellow 5, Yellow 6, Red 40, and Blue 1 can cause allergic reactions. 

According to The Canadian Food Inspection Agency foods can be represented as "natural" if they do not contain food additives, added nutrients, vitamins, or artificial flavour. The food must also remain in its original form without significant processing.
However those “natural ingredients” labels are allowed when products contain "some" natural ingredients.

So what's up with food dyes?  Why do manufacturers even use them in the first place?

Well, generally they serve no other purpose than to make things look more appealing. 

I've listed a few of the worst food dyes for allergic reactions below.

Annatto, (aka Aoucou, E160b) is derived from the seeds of the achiote tree. You can find it in products like cheese, cereals, snack food, and beverages. Although it is natural it has also been associated with Irritable Bowel Syndrome, and possible increases blood sugar levels.  Those with a peanut or nut sensitivity have had reactions to annatto.

Carmine (aka natural Red 4, Cochineal Extract) This particular pigment actually comes from dried bugs (such as cochineal scale and some kinds of Porphyrophora species). Yes, I did say bugs!

And would it surprise you if I said this pigment has actually been around and used for hundreds of years?  It can be found in products like sauces, beverages, candy, burgers, fruit yogurt, multivitamins, and some cosmetics.

D&C Yellow #5 (aka Tartrazine) You can find this synthetic dye in products like hot dogs, cheese, ketchup, candy, salad dressing, ice cream, beverages, vitamins, antacids and even cosmetics. Those who have asthma or an allergy or intolerance to Aspirin are the most at risk to suffer a reaction from this dye.

Brilliant blue FCF (Blue 1, FD&C Blue No. 1 or acid blue 9)  This is classified as a triarylmethane dye and it can induce allergic reactions in individuals with pre-existing moderate asthma as well as reactions in some people. You can find it in products like candy, beverages and baked goods.

The good news for consumers is that more companies are choosing completely natural food dyes that are made from real fruit and vegetables while others are choosing to go dye free. 

Last year Health Canada held public consultations on proposed regulatory amendments. As a result in July of this year they announced new amendments to the Natural Health Products Regulations, which include enhanced labelling for "priority food allergens" thanks to those consultations.

They have published the Regulations Amending the Natural Health Products Regulations in the Canadian Gazette II and in the Guidance document: Labelling of natural health products for industry.

While this is another step forward in helping us read food and product labels those with food allergies still need to practice caution.

For more sources information on this topic you can checkout the below links.
- "The Chemistry of Food Colourings" at www.acs.org

- The article, " Potential impacts of synthetic food dyes on activity and attention in children: a review of the human and animal evidence" at ehjournal.biomedcentral.com

- For food labelling information for consumers in Canada, including allergy labeling at inspection.canada.ca

Sources:
wikipedia
fda.gov/food/food-ingredients-packaging/overview-food-ingredients-additives-colors
heceliacscene.com
inspection.gc.ca
theglobeandmail.com/life/health-and-fitness/health/what-natural-can-really-mean-on-food-labels-in-canada/article18593631/
inspection.gc.ca/food/labelling/food-labelling-for-industry/method-of-production-claims/eng/1389379565794/1389380926083?chap=2
webmd.com/vitamins/ai/ingredientmono-23/annatto
verywellhealth.com/what-is-an-annatto-allergy-1324369

cspinet.org/eating-healthy/ingredients-concern

ewg.org/foodscores/content/natural-vs-artificial-flavors/

thespruceeats.com/diy-natural-food-dyes-4140390#:~:text=For%20just%20a%20bit%20of,delicate%2C%20but%20a%20bluer%20color.

mymed.com/health-wellness/interesting-health-info/artificial-food-colourants-and-dyes-harmless-hues-or-tainted-with-toxins/which-foods-contain-artificial-dyes-and-colourants