Vegetable carbon
Black color; EU-reviewed, nanoparticle debate.
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A natural pigment used to add vibrant color to foods and beverages.
How it is used in food
Provides beautiful reds, oranges, and purples to foods without the health concerns associated with synthetic artificial dyes.
Commonly found in- Fruit juices
- Dairy desserts
- Snacks
- Confectionery
Health and safety
Considered very safe. These are naturally occurring pigments found in everyday fruits and vegetables.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E153
Worth knowing
Anthocyanins (E163) change color depending on acidity: they are red in acidic liquids (like lemonade) and turn blue or purple in alkaline foods.
Conclusion
You only need to mind vegetable carbon if you choose to limit unnecessary colouring agents in your diet. Evaluated by EFSA and confirmed safe at authorised levels, this natural pigment adds dark colour to fruit juices and confectionery without major health risks. It remains a minor concern primarily for those seeking to cut down on added food colours.
References
- EFSA evaluation of E153 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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