Food Flavors and Colors Key Terms

Learn some basic terms associated with food flavors and colors

Flavorings and colorings can alter or enhance food products. The food flavors and colors can be either unnatural or natural, depending on how they are processed. Synthetic food dyes are subject to testing for safety and have to be approved by the Food and Drug Administration (FDA). Natural food colors are not required to be tested. Whether you are a health industry professional advising patients on their diets or a food flavor or color manufacturer, you need to know the key terms.

 

Color additive

A color additive refers to pigments, dyes or any other substance that can impart color when applied to food, cosmetics, drugs or the human body.
Try: View the definition of color additives at Food Additives.

Food dyes, food lakes

Food dyes, or "lakes" as they are sometimes referred to, are defined as liquids, granules or powders that add color to everything from baked goods to processed foods. There are seven approved dyes by the Food and Drug Administration.
Try: Visit  International Food Information Council and see the history of food dyes and their use within America.

Artificial flavor

The term artificial flavor refers to any substance that has been added to food to enhance its flavor. Artificial flavores are not directly derived from spice, fruit, herb, bark, bud, leaf, vegetable, meat, fish, eggs or dairy products.
Try: Z Chemicals has an interesting article about natural vs. artificial flavors.

Natural flavor

Natural flavors are derived from vegetables, fruits, meats, seafoods, plants or dairy products, and their function in food is flavoring rather than nutritional.
Try: The United States Department of Agriculture defines natural flavors on its website.

Exempt, exempt from certification

The term "exempt," when used in the context of food colors and additives, refers to a food color or dye being exempt from certification. This means the Food and Drug Administration does not need to certify or approve batches produced by the manufacturer. Any pigment, dye or flavoring that is produced from a natural source, such as a fruit or vegetable, will most likely be exempt from certification.
Try: Visit Food Safety.gov for a further discussion on how color additives become exempt from certification.

Color-certification report

The color-certification report is the report published by the Food and Drug Administration on a quarterly basis that provides in detail the amount of food coloring produced and how much of it passed inspection based on submitted batches.
Try: Visit Food and Drug Administration for discussion pages and to read color-certification reports published by its "Color Certification Branch."

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