Annatto extracts (Bixin, Norbixin)

Annatto extracts are natural colourants derived from the seeds of the achiote tree (Bixa orellana), native to tropical regions of Central and South America. The pigments responsible for the colour are bixin (oil-soluble, giving an orange-red hue) and norbixin (water-soluble, giving a more yellow tone). Annatto is one of the oldest natural food dyes in use and appears in products including cheddar and Red Leicester cheeses, smoked fish, butter, margarine, snack foods, and breakfast cereals.

JECFA evaluated annatto extracts in 2012 and established an ADI of 3 mg per kilogram of body weight per day, expressed as total bixin equivalents. For a 70 kg adult this equates to 210 mg per day — an amount not realistically reached through diet, given the small quantities used in food for colouring purposes. No EFSA-specific ADI is recorded in our current database.

Annatto is approved globally, including in the EU (E160b), the United States, Japan, and Korea. Rare allergic reactions have been reported in sensitive individuals, notably urticaria and anaphylaxis, at a low incidence rate. The orange colour of many popular cheeses — cheddar in particular — comes entirely from annatto rather than the milk itself. For most consumers it is a safe and well-studied natural alternative to synthetic orange and yellow dyes.