Chlorophylls

Chlorophylls are the green pigments that occur naturally in all photosynthetic plants. As food additives (E140), they are extracted from plant material — typically nettles, grass, or spinach — and used to restore or enhance the green colour of processed foods such as canned vegetables, confectionery, oils, and beverages that may lose colour during heat treatment or storage.

No numeric ADI has been established by JECFA, meaning regulators determined that available evidence does not require setting an upper limit — the pigments are considered safe at any realistic level of dietary intake. This classification is consistent with their natural origin and long history of human consumption as part of a normal diet.

Chlorophylls are approved in the EU, US, and virtually all other regulatory jurisdictions. Because they are derived from natural plant sources, they are often preferred by consumers and manufacturers seeking to avoid synthetic dyes. Some products use the more stable copper complexes (E141) for better heat and light resistance; E140 itself requires no special labelling, and there is no population group for which its consumption is a concern.