Anthocyanins

Anthocyanins (E163) are a class of naturally occurring water-soluble pigments responsible for the red, purple, and blue colours found in many fruits, vegetables, and flowers — including elderberries, grapes, red cabbage, blueberries, and red radishes. As food colourants they are extracted from these plant sources and used to produce pink, red, violet, and blue hues in beverages, confectionery, dairy products, and jams. Their colour is pH-dependent: appearing red in acidic conditions and shifting toward blue-purple in neutral to basic environments.

JECFA evaluated anthocyanins in 1982 and assigned an ADI of "not specified," indicating no upper limit is necessary at food additive exposure levels. The classification reflects the long history of human consumption of anthocyanins through natural foods and the absence of toxicological concern. No numerical EFSA ADI value is recorded in the EFSA OpenFoodTox 3.0 database for anthocyanins as a food additive class.

Anthocyanins are approved as food colours in the EU, United States, Japan, South Korea, and most major food regulatory systems. They are among the most studied natural pigments, with extensive research into potential health-promoting properties including antioxidant activity — though no health claims based on their food additive use are approved. Their natural origin and "not specified" ADI make them a preferred alternative to synthetic azo colourants for manufacturers pursuing clean-label objectives. Stability challenges under heat, light, and high-pH processing conditions mean some formulations require careful handling to maintain intended colour.