Survey of Artificial Colours in Selected Ethnic Foods in Takeaways
- Project start date: 1 May 2012
- Project status: Completed
- Project type: Food safety
- Discipline: Food chain
- Principal researcher/s: Dr Fred Davidson
Research objective
This project examined the use of added food colours in foods on sale in Indian restaurants/takeaways and assessed the awareness and knowledge of staff in these premises with respect to the use of food colours in their cuisine. The project was carried out in association with the Environmental Health Services in Ireland and Northern Ireland, and the analyses of meal samples for twelve artificial colours was carried out at the Southern Region Public Analyst’s Laboratory in Cork City. 44% of sauce samples contained between 1 and 4 artificial colours. Chicken tikka masala dishes were most likely to contain added artificial colours. The banned colour E128 (Red 2G) was not detected in any sample.
There was good understanding amongst staff of the importance of colour in food. Food colours were added in order to make the dishes more colourful and presentable to customers who, it was assumed, had an expectation with regard to the colour of a particular dish. 43% of premises added colour to their dishes. Most staff were unaware of the contentious issues surrounding the group of colours investigated in the Southampton Study.
Outputs
Research report
- Summary: Unpublished lab report available on request
