Amaranth

Amaranth is a synthetic azo dye that produces a deep red-purple hue. Despite the name, it has no relation to the amaranth grain — the dye is entirely synthetic, derived from naphthalene. In food, it functions as a colourant for fish roe, caviar substitutes, and a narrow range of other products where its deep crimson shade is valued.

JECFA's ADI for amaranth is 0.5 mg per kilogram body weight per day, established in 1984. The relatively low ADI reflects animal studies from the 1970s showing elevated tumour rates at high doses in rats, which led to the US FDA banning amaranth in 1976. Subsequent reviews by JECFA and EFSA concluded the available evidence was insufficient to confirm carcinogenicity in humans at food additive doses, but a low precautionary ADI was retained.

Amaranth is one of the few additives banned in the United States while remaining permitted in the EU — though only in fish roe and lumpfish caviar at strictly controlled maximum levels. It is not permitted in general food use across most of the EU and is absent from most consumer products. Given its restricted approval history and low ADI relative to other azo dyes, consumers wishing to minimise exposure to synthetic dyes should treat any product listing E123 with caution.