COLORING MATERIALS IN MEAT-PRODUCTS - NEW OPPORTUNITIES IN VIEW OF THE EC GUIDELINE ON COLORING MATERIALS THAT MAY BE USED IN FOODS

The ''EC guideline on colouring materials that may be used in foods'' was published in the official EC publication of 10.9.1994 and member s tates were instructed to convert this guideline into national law by t he end of 1995. In contrast to the legal position in Germany this guid eline permits the use of riboflavin, carotin and sugar colours and als o some substances that colour red in the manufacture of sausage produc ts, pate and terrines. The aim of the investigations described was to test these colouring materials in German sausage products and to indic ate some alternatives using foods that impart colour.