Guidance notes on the classification of food extracts with colouring properties (EU)

The objective of this document is to give guidance for classifying food extracts as colours (food additives) or foods with colouring properties, which for the purposes of this document are called 'colouring foods'. It describes the criteria that determine the difference between selective and non-selective extraction (especially the Enrichment factor) and proposes a decision tree (Annex I) and a checklist (Annex II) to facilitate the classification. Furthermore,Annex IV provides a practical example of a classification and Annex III, once established,will provide reference values for the source materials.