Considerations about the sustainability of food colorants

Beate Gebhardt, Judith Müller-Maatsch

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Abstract

Assessing and optimizing the sustainability of food ingredients is a global process, driven by the World Health Organization’s Sustainable Development Goals. In Europe, a legal necessity of assessing the sustainability of all food ingredients due to the previously elaborated regulations within the European Green Deal highlights the relevance for assessments of food additive production. Companies must realize their direct or indirect obligations on sustainability performances and some of them the new must to report about nonfinancial issues in their own field of business. In this chapter, we will present an overview of approaches for sustainability measurements that will enable small- and medium-sized enterprises as well as providers of minor ingredients of food to assess their production within the legal requirements in the European Union. In addition, the case of food colorants and sustainability hot spot analysis is shown as an example of sustainability assessment of anthocyanins (E163), lycopene (E160d), carmine (E120), and Allura Red AC (E129).

Original languageEnglish
Title of host publicationHandbook on Natural Pigments in Food and Beverages
Subtitle of host publicationIndustrial Applications for Improving Food Color, Second Edition
EditorsR. Schweiggert
PublisherElsevier
Chapter3
Pages61-71
Number of pages11
ISBN (Electronic)9780323996082
ISBN (Print)9780323996099
DOIs
Publication statusPublished - 27 Oct 2023

Keywords

  • Allura Red AC (E129)
  • anthocyanin (E163)
  • carmine (E120)
  • European Green Deal
  • food colorants
  • hot spot analysis
  • life cycle
  • lycopene (E160d)
  • Sustainability

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