Lycopene
The short version
The deep-red carotenoid of tomatoes — a popular clean-label red and a heart-health supplement.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from tomato pomace (the skins and seeds that remain after juice production) — the dominant industrial source. Also produced by fermentation of the fungus Blakeslea trispora. Naturally responsible for the red of tomatoes, watermelon, and pink grapefruit.
How it's used
Used as a clean-label deep red in fruit drinks, sauces, yogurts, ice creams, and meat-analog products. Often combined with paprika (E160c) or beetroot (E162) for warmer red tones. Marketed in supplements for its hypothesized cardiovascular benefits.
Safety profile
ADI of 0–0.5 mg/kg body weight (EFSA 2008, for the additive form). Naturally consumed at much higher levels in dietary tomato. No reproducible adverse effects at any realistic intake.
Physical & chemical properties
Deep red to purple-red crystalline powder or oily dispersion. Insoluble in water; soluble in fats and oils. Sensitive to light and oxygen.
Regulation worldwide
Permitted globally with maximum levels per category.
Educational information only. Not medical or dietary advice.