Safety grading GREEN – SAFE
E162 (Beetroot Red), whose main colouring component is betanin, is graded GREEN – SAFE based on regulatory assessments and independent scientific evidence. Beetroot red has a long history of use as a natural food colour and is chemically identical to pigments naturally present in edible beetroot.
From a regulatory baseline perspective, E162 is authorised for use in the European Union and is also permitted in the United States as a colour additive exempt from certification. Regulatory authorities have not established an Acceptable Daily Intake (ADI – Acceptable Daily Intake), which generally reflects low toxicological concern.
Independent studies indicate that betanin is poorly absorbed and rapidly metabolised and excreted. Toxicological investigations have not demonstrated genotoxic, carcinogenic or reproductive toxicity at exposure levels far exceeding those expected from food use. Human consumption data show that even high dietary intake of beetroot products does not lead to harmful systemic effects.
One well-documented and benign effect associated with beetroot pigments is beeturia, a harmless reddish coloration of urine or stools in some individuals. This phenomenon is physiological and not associated with toxicity or organ damage.
Betanin has also been studied for potential beneficial properties, including antioxidant and anti-inflammatory activity. While these effects are not the basis for its approval as a food additive, they further support the absence of harmful biological interactions.
Adverse reactions to E162 are extremely rare. Unlike some synthetic azo dyes, beetroot red has not been linked to hyperactivity, allergic sensitisation or intolerance reactions in the general population. Considering regulatory approval, extensive dietary exposure, and supportive independent research, E162 is appropriately classified as GREEN – SAFE.
Should You Avoid Beetroot Red?
Most consumers do not need to avoid E162. Individuals who experience beeturia may notice colour changes in urine or stool after consuming beetroot-coloured foods, but this is harmless. Those with specific medical conditions requiring controlled oxalate intake should follow medical advice, although this relates to beetroot itself rather than the additive.
Common Uses
- Fruit drinks, smoothies and flavoured beverages
- Confectionery, sweets and chewing gum
- Yoghurts, desserts and ice cream
- Processed meat analogues and vegetarian products
- Bakery fillings and decorative food coatings
Common names / Synonyms
- Beetroot red
- Beet red
- Betanin
- Beetroot extract
- Natural red 23
What is it?
E162 is a natural colourant obtained from the roots of the beetroot plant (Beta vulgaris). The primary colouring compound is betanin, a member of the betalain pigment family, which is responsible for the characteristic red-purple colour of beets.
Betalains are nitrogen-containing pigments distinct from anthocyanins and are relatively rare in the plant kingdom. Betanin is water-soluble and provides bright red to violet hues, making it particularly useful in beverages and dairy products.
Production of beetroot red involves washing and slicing fresh beetroot, followed by aqueous extraction. The extract is then filtered, concentrated and sometimes standardised to achieve consistent colouring strength. No chemical synthesis is involved, which is why E162 is commonly marketed as a natural colour.
One limitation of betanin is its sensitivity to heat, light and oxygen. It can degrade under prolonged heating or at very low pH, which restricts its use in some high-temperature or long-shelf-life products. To compensate, manufacturers may combine it with other natural colours or protective formulations.
In the human body, betanin is only partially absorbed and is rapidly broken down or excreted. This metabolic behaviour explains both its low toxicity and the occasional occurrence of beeturia. From a functional perspective, E162 provides colour only and does not contribute flavour or preservative effects.
Where it’s allowed (EU vs US)
E162 is authorised for use in the European Union and is permitted in the United States as a colour additive exempt from certification. It is widely accepted globally as a natural food colouring.
Further reading
The colouring principles in E 162 are natural dietary constituents having a long history of foodconsumption. In addition, the betanin exposure resulting from the use of beetroot red (E 162) as foodadditive is in the same range as the exposure to the betanin from the regular diet. Therefore, the Panelconcluded that, at the reported use levels, beetroot red (E 162) is not of safety concern as regards itscurrent use as a food additive.
RECOMMENDATIONS
The Panel noted that the specification for the content of red colour (expressed as betanin) inbeetroot red, as not less than 0.4%, may give rise to some confusion, given the number of different forms of beetroot red that may be on the market, including simple extracts, refined extracts and spray-dried powders. The Panel recommended that revision of the current specification to reflect betanin content on a dried solids basis could be appropriate.
The Panel recommended that the maximum limits for the toxic elements (arsenic, lead,mercury and cadmium) present as impurities and nitrates in the EC specification for beetrootred (E 162) should be revised in order to ensure that beetroot red (E 162) as a food additive will not be a significant source of exposure.
The Panel further noted that mycotoxins could be present in the material used for the production of beetroot red (E 162). The Panel recommended that limits for mycotoxin contamination may be relevant for the specifications of beetroot red (E 162).
The Panel recommended that the EU Regulation should include the specification for solubility as given in the JECFA specification.