- Food colouring is not bad
- The problem is whether traders/sellers use the approved ones
The Food Research Institute of the Centre for Scientific and Industrial Research (CSIR) has revealed that the use of food colours is not harmful to human health.
The use of food colours by vendors has become a matter public debate, with some people advising against its use.
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The issue again became rife in the media after an orange seller was captured on video dipping her fruits into an unknown solution in a bid to change the colour of the oranges.
However, speaking in an interview with Class FM, the Scientific Secretary and Quality Manager at CSIR’s Food Research Institute, Ms Antonia Andoh Odum has stated that food colours have no effect on human health.
According to her, “food colouring per se is not bad, [and] it could be used in the home”.
She, however, cautioned vendors and all users of food colours to be mindful of the amount they put in their foods.
“With food colouring, it depends on how it’s used. If it’s used wrongly, then it can be a problem, then it could be termed food fraud. But otherwise, food colours are OK to use when they are the natural types. When they are synthetic too, they must be the approved type,” Ms Odum said.
She added that as far as the approved food colours are being used in cooking, there is no cause for alarm.
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