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E124ColorantElevated concern
Ponceau 4R
In plain words
The short version
A bright strawberry-red azo dye used in desserts, fillings, and glace cherries.
Why we flag it
A synthetic red dye (Ponceau 4R). It's approved in the EU but not the US, and it's part of the group of colours linked to hyperactivity that must carry a warning label. That's why we flag it.
Safety profile
ADI of 0.7 mg/kg body weight — among the strictest of the azo dyes. Part of the Southampton six requiring the EU hyperactivity warning. EFSA (2009) found the available evidence too limited to draw a firm conclusion on a possible link with intolerance reactions.
The detail
An azo dye developed in the late 19th century. Synthesized from sulphonated naphthalene precursors, yielding a bright strawberry-red water-soluble dye.
Used in desserts, dessert mixes, fillings, glace cherries, and red-colored beverages. Typical use 50–150 mg/kg.
Bright red crystalline powder, very soluble in water. Stable to light and heat in acidic and neutral conditions. Degraded by strong reducing agents.
Permitted in the EU (and in Norway, which applies the EU additive rules) with the Southampton warning. Not permitted in the US or Canada. Subject to a low EU ADI compared to other azo dyes.
Sources
- EFSA — Refined exposure assessment for Ponceau 4R (E 124) (2015) — European Food Safety Authority (EFSA), 2015. ADI of 0.7 mg/kg bw (EFSA)
- EFSA news — EFSA updates safety advice on six food colours (12 November 2009) — European Food Safety Authority (EFSA), 2009. EFSA found the evidence on intolerance reactions too limited for a firm conclusion
- WHO JECFA database — Ponceau 4R (INS 124), evaluation 2011 (74th meeting) — Joint FAO/WHO Expert Committee on Food Additives (JECFA), WHO, 2011. International safety evaluation (JECFA ADI 0–4 mg/kg bw)
- Regulation (EC) No 1333/2008 on food additives — Annex V (warning label for six colours) — European Union, Official Journal L 354, 31.12.2008, 2008. Permitted in the EU with the children's activity/attention warning
Checked against these sources on .
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