Artificial Added Colours

Passing over horror stories of toxic mineral compounds used in the distant past (see adulteration), we find that since the discovery of coal tar dyes in the 19th century most of the artificial colours used by food processors, and to some extent by caterers, fall into this category. These dyes are stable, and minute quantities of them suffice. Some of them, however, are deemed to be dangerous or potentially so, and the varying opinions held by the authorities in particular countries are reflected in a bewildering range of different regulations about what is and what is not permitted. The EEC has managed to produce a unified list for its member countries. But the United States authorities ban some EEC colours and permit some which are not on the EEC list.