Anthocyanins
The short version
A group of natural plant pigments responsible for red, purple, and blue colors in foods.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
EFSA (2013) found the toxicological data inadequate to establish a numerical ADI for anthocyanins; JECFA has set an ADI of 0–2.5 mg/kg body weight specifically for grape skin extract (1982). EFSA considered exposure from current uses of water-extracted grape skin and blackcurrant extracts unlikely to be a safety concern, but said extracts from other sources or made by non-aqueous methods were not characterised well enough to reach that conclusion and recommended further data. Allergy is exceedingly rare.
Sources
- EFSA — Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive (2013) — European Food Safety Authority (EFSA Journal), 2013. Data inadequate for a numerical ADI; aqueous grape skin/blackcurrant extracts unlikely to be of concern
- WHO JECFA database — Grape skin extract (INS 163(ii)): ADI 0–2.5 mg/kg bw — Joint FAO/WHO Expert Committee on Food Additives (WHO), 1982. JECFA ADI for grape skin extract
- US eCFR — 21 CFR 73.170 Grape skin extract (enocianina), current as of 13 Oct 2026 — US Food and Drug Administration / Office of the Federal Register, 2026. US: grape skin extract limited to drinks, beverage bases and alcoholic beverages
- US eCFR — 21 CFR 73.169 Grape color extract, current as of 13 Oct 2026 — US Food and Drug Administration / Office of the Federal Register, 2026. US: grape color extract (anthocyanins) for non-beverage foods
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