When it comes to chocolate craftsmanship, flavour is king—but appearance plays a crucial role in attracting customers. Whether you’re crafting luxury bonbons, artisan chocolate showpieces, or seasonal confections, colour can be a game-changer. However, using food colourants in the UK requires an understanding of both the science and the legal regulations.

Some UK chocolatiers prefer to work exclusively with natural food colours, keeping their creations as close to nature as possible. Others embrace vibrant synthetic colours to create eye-catching chocolates. Whatever your approach, this guide will help you navigate the world of chocolate food colouring, ensuring you make informed choices that align with your brand identity and legal compliance.

What Is Food Colouring?

Food colouring is any substance that enhances or adds colour to food but cannot be consumed as a food product on its own.

These food additives are assigned E-numbers by the European Food Safety Authority (EFSA). Despite some misconceptions, E-numbers are simply classifications, and many natural colour sources—such as beetroot extract (E162) and turmeric (E100)—also have E-numbers.

Types of Food Colouring for Chocolate
1. Synthetic Colours

These are chemically synthesised colourants, offering bright, stable, and heat-resistant hues. They are widely used for bold, photogenic chocolates, particularly for social media appeal. However, UK food regulations impose restrictions on some synthetic dyes, especially the Southampton Six, which require special labelling due to potential links to hyperactivity in children.

2. Natural Colours & “From Natural Origin” Colours

These colours are extracted from plant-based sources, minerals, and even insects (e.g., cochineal). While they support clean-label chocolate trends, they often lack the vibrancy and stability of synthetic colours. The term “from natural origin” means the colour is derived naturally but may have undergone processing.

 

 

 

 

 

 

3. Colouring Foods

Unlike traditional food colourings, colouring foods are whole, minimally processed ingredients that naturally impart colour. Examples include:

Beetroot powder (red/pink)

Spirulina extract (blue)

Spinach powder (green)

Cocoa powder (deep brown)

Colouring foods align with organic chocolate trends and clean-label movements but can be less predictable in chocolate formulations.

AZO vs. NON-AZO Colours

You may encounter AZO and NON-AZO colour classifications:

AZO Colours contain a nitrogen-nitrogen double bond (N=N) and are always synthetic, offering intense, stable colours. Some have been linked to health concerns, prompting tighter regulations.

NON-AZO Colours lack this bond and can be natural or synthetic. They are often less stable under heat and light exposure.

UK Regulations and Food Safety
The Southampton Colours & Food Labelling Requirements

A 2007 University of Southampton study, commissioned by the UK Food Standards Agency (FSA), linked six artificial food colours to hyperactivity in children. If you use any of these, UK food labelling law requires the warning: “May have an adverse effect on activity and attention in children.”

The Southampton Six are:

Sunset Yellow (E110)

Allura Red (E129)

Quinoline Yellow (E104)

Tartrazine (E102)

Carmoisine (E122)

Ponceau 4R (E124)

Many UK chocolate brands have phased out these colours, but they are still legally permitted.

Titanium Dioxide (E171) in the UK Chocolate Industry

Titanium dioxide (E171) is widely used to create a bright white chocolate base. However, due to health concerns, the EU banned E171 in 2022. The UK has not followed suit, meaning it remains legal for use in the UK.

⚠️ If you export chocolates to the EU, ensure they are E171-free to comply with EU food safety regulations.

How Much Food Colour Can You Use in Chocolate?

UK chocolate manufacturers must comply with Regulation EC 1333/2008. The general rule is quantum satis, meaning use the minimum amount necessary to achieve the desired effect while maintaining transparent ingredient labelling.

Best Practices for Using Food Colour in Chocolate

Choose the Right Colour Type

Synthetic colours create bold and bright chocolates.

Natural and colouring foods support clean-label chocolates.

Test Colour Stability in Chocolate Applications

Fat content and tempering can affect colour vibrancy.

Shelf-life testing ensures long-term stability.

Comply with UK and EU Food Labelling Laws

If using Southampton colours, include the mandatory warning.

Be cautious with E171, especially for EU exports.

Understand Consumer Chocolate Trends

Luxury chocolate consumers often prefer natural hues.

Social media chocolates benefit from bright, artistic colouration.

Store Food Colourants Correctly

Protect from light, heat, and moisture.

UV exposure can degrade natural colours over time.

Final Thoughts

Adding food colouring to chocolate enhances its visual appeal and marketability, but staying compliant with UK food laws is crucial. Whether you use natural food colours, synthetic colours, or colouring foods, understanding the science, regulations, and market trends will help you create high-quality, legally compliant chocolates.

Need help sourcing the best chocolate colourants for your brand? Get in touch—I’d love to help you find the perfect fit!