ARCHIVED - 3. List of Permitted Colouring Agents (Lists of Permitted Food Additives) 2021-02-07

This List of Permitted Colouring Agents sets out authorized food additives that are used to add or restore colour to a food. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Colouring Agents.

Note: A transition guide has been created to provide stakeholders with further information on the Lists of Permitted Food Additives as well as guidance on how to interpret and use these lists.

• Supersedes: 2020-09-04
• Date issued: 2021-01-22

Access archived versions of this list.

List of Permitted Colouring Agents

Item No.	Column 1 Additive	Column 2 Permitted in or Upon	Column 3 Maximum Level of Use and Other Conditions
1.	Alkanet; Aluminum Metal; Annatto; Anthocyanins; Beet Red; Canthaxanthin; Carbon Black; Carotene; Charcoal; Chlorophyll; Cochineal; Iron Oxide; Orchil; Paprika; Riboflavin; Saffron; Saunderswood; Silver Metal; Titanium Dioxide; Turmeric; Xanthophyll	(1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; Tomato catsup	(1) Good Manufacturing Practice
		(2) Unstandardized foods	(2) Good Manufacturing Practice
		(3) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(3) Good Manufacturing Practice
1.1	Annatto	(1) Longaniza; Tocino	(1) 0.1% in accordance with the requirements of paragraph B.14.031(i) or subparagraph B.14.032(d)(xvi)
		(2) Sausage casings	(2) 1.0% (Residues of annatto in sausage prepared with such casings not to exceed 100 p.p.m.)
1.2	Annatto; Canthaxanthin; Carotene; Turmeric	Margarine	Good Manufacturing Practice
1.3	Annatto; Carotene; Chlorophyll; Paprika; Riboflavin; Turmeric	Cheddar cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); (naming the variety) Cheese	Good Manufacturing Practice
1.4	Carotene	(1) Dried whole egg; Dried yolk; Frozen whole egg; Frozen yolk; Liquid whole egg; Liquid yolk	(1) Good Manufacturing Practice in accordance with paragraphs B.22.034(b) and B.22.035(b)
		(2) Vegetable fats and oils	(2) Good Manufacturing Practice in accordance with section B.09.001
1.5	Cochineal	Sausage casings	0.75% (Residues of cochineal in sausage prepared with such casings not to exceed 75 p.p.m.)
1.6	Iron oxide	Edible collagen film	Good Manufacturing Practice
1.7	Saunderswood	Packaged fish and meat products that are marinated or otherwise cold-processed (Division 21)	Good Manufacturing Practice
1A.	β-apo- 8′-carotenal; Ethyl β-apo- 8′-carotenoate	(1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; Margarine; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; Tomato catsup	(1) 35 p.p.m.
		(2) Unstandardized foods	(2) 35 p.p.m.
		(3) Cheddar cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); (naming the variety) Cheese;	(3) 35 p.p.m., in accordance with the requirements of sections B.08.033, B.08.034, B.08.037, B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3, B.08.041.4, B.08.041.5, B.08.041.6, B.08.041.7 and B.08.041.8
		(4) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(4) 35 p.p.m.
2.	Caramel	(1) Ale; Apple (or rhubarb) and (naming the fruit) jam; Beer; Bread; Brown bread; Butter; Cider; Cider vinegar; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Hollands, Hollands gin, Geneva, Geneva Gin, Genever, Genever Gin or Dutch-type Gin; Honey wine; Ice cream mix; Ice milk mix; Icing sugar; Liqueur or Spirituous Cordial; Lobster paste; Malt liquor; Malt vinegar; Mincemeat; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; (naming the percentage) Whole wheat bread; Pickles; Pineapple marmalade with pectin; Porter; Relishes; Rum; Sherbet; Smoked fish; Stout; Tomato catsup; Wine; Wine vinegar	(1) Good Manufacturing Practice
		(2) Unstandardized foods	(2) Good Manufacturing Practice
		(3) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(3) Good Manufacturing Practice
		(4) Sausage casings	(4) 15% (Residues of caramel in sausage prepared with such casings not to exceed 0.15%)
		(5) Cream cheese spread with (naming the added ingredients)	(5) 1.5%
		(6) Brandy; Whisky	(6) Good Manufacturing Practice in accordance with the requirements of sections B.02.050; B.02.051; B.02.052; B.02.053; B.02.054; B.02.055; B.02.056; B.02.057; B.02.058; B.02.010; B.02.013; B.02.016; B.02.018; B.02.020
		(7) Cheddar cheese containing one or more flavouring preparations in accordance with B.08.034(1)(b)(ii)	(7) Good Manufacturing Practice in the flavouring preparation (Residues of caramel in cheddar cheese prepared with such flavourings not to exceed 50 p.p.m.)
3.	Allura Redtable note *; Amaranthtable note *; Erythrosinetable note *; Indigotinetable note *; Sunset Yellow FCFtable note *; Tartrazinetable note *	(1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; Tomato catsup	(1) 300 p.p.m. singly or in combination in accordance with section B.06.002
		(2) Unstandardized foods	(2) 300 p.p.m. singly or in combination in accordance with section B.06.002
		(3) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(3) 300 p.p.m. singly or in combination in accordance with section B.06.002
3.1	Allura Redtable note *	Lumpfish caviar	1300 p.p.m. used singly
3.2	Allura Redtable note *; Sunset Yellow FCFtable note *	Longaniza	80 p.p.m. allura red in accordance with the requirements of clause B.14.032(d)(xvi)(B) and 20 p.p.m. sunset yellow FCF in accordance with the requirements of clause B.14.032(d)(xvi)(C)
3.3	Erythrosinetable note *	Salted anchovy; Salted scad; Salted shrimp	125 p.p.m. in accordance with the requirements of paragraph B.21.021(d)
3.4	Sunset Yellow FCFtable note *	(1) Sausage casings	(1) 0.15% (Residues of sunset yellow FCF in sausage prepared with such casings not to exceed 15 p.p.m.)
		(2) Cheese-flavoured corn snackstable note *	(2) 600 p.p.m. singly. If used in combination with other colouring agents listed in column 1 of items 3 and 4 of this list, the maximum level of use is 300 p.p.m. in accordance with paragraph B.06.002(c)
4.	Brilliant Blue FCFtable note *; Fast Green FCFtable note *	(1) Apple (or rhubarb) and (naming the fruit) jam; Bread; Butter; Concentrated (naming the fruit) juice except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; Liqueur; Lobster paste; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids; (naming the fruit) Jam with pectin; (naming the fruit) Jelly with pectin; Pickles; Pineapple marmalade with pectin; Relishes; Sherbet; Smoked fish; Tomato catsup	(1) 100 p.p.m. singly or in combination in accordance with section B.06.002
		(2) Unstandardized foods	(2) 100 p.p.m. singly or in combination in accordance with section B.06.002
		(3) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(3) 100 p.p.m. singly or in combination in accordance with section B.06.002
4.1	Brilliant Blue FCFtable note *	Feta cheese	0.10 p.p.m.
5.	Citrus Red No. 2table note *	Skins of whole oranges	2 p.p.m.
6.	Ponceau SXtable note *	Fruit Peel; Glacé fruits; Maraschino cherries	150 p.p.m.
7.	Gold	Unstandardized alcoholic beverages; Liqueur	Good Manufacturing Practice
8.	Sodium Copper Chlorophyllin	(1) Frozen novelties; Ice cream mix; Ice milk mix; Sherbet; Unstandardized confectionery; Unstandardized frozen desserts; Unstandardized mixes for frozen dairy products	(1) 300 p.p.m.
9.	Allura Redtable note *; Brilliant Blue FCFtable note *; Sunset Yellow FCFtable note *; Tartrazinetable note *	Lumpfish caviar	A combination of 500 p.p.m. allura red, 450 p.p.m. brilliant blue FCF, 250 p.p.m. sunset yellow FCF and 100 p.p.m. tartrazine
10.	Potassium aluminum silicate-based iron oxide	(1) Chewing gum; Unstandardized confectionery	(1) 1.25%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 1.25%.
		(2) Unstandardized alcoholic beverages	(2) 0.5%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.5%.
		(3) Gelatin desserts; Unstandardized bakery products	(3) 0.15%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15%.
		(4) Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate	(4) 0.15% of the chocolate product as consumed. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15% of the chocolate product as consumed.
11.	Potassium aluminum silicate-based titanium dioxide	(1) Chewing gum; Unstandardized confectionery	(1) 1.25%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 1.25%.
		(2) Unstandardized alcoholic beverages	(2) 0.5%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.5%.
		(3) Gelatin desserts; Unstandardized bakery products	(3) 0.15%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15%.
		(4) Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate	(4) 0.15% of the chocolate product as consumed. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15% of the chocolate product as consumed.
12.	Potassium aluminum silicate-based titanium dioxide and iron oxide	(1) Chewing gum; Unstandardized confectionery	(1) 1.25%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 1.25%.
		(2) Unstandardized alcoholic beverages	(2) 0.5%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.5%.
		(3) Gelatin desserts; Unstandardized bakery products	(3) 0.15%. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15%.
		(4) Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate	(4) 0.15% of the chocolate product as consumed. If any combination of potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide is used, the total amount not to exceed 0.15% of the chocolate product as consumed.
13.	Lycopene Extract from Tomato	(1) Dry beverage mixes except fruit-flavoured dry beverage mixes; Non-alcoholic carbonated water-based flavoured and sweetened beverages; Unstandardized coffee beverages; Unstandardized tea beverages; Unstandardized vegetable-based beverages	(1) 12 p.p.m. calculated as lycopene, in beverages as consumed
		(2) Frostings; Unstandardized confectionery	(2) 40 p.p.m. calculated as lycopene
		(3) Chewing gum; Unstandardized confectionery coatings	(3) 100 p.p.m. calculated as lycopene
		(4) Apple (or rhubarb) and (naming the fruit) jam; (naming the fruit) Jam with pectin; Pineapple marmalade with pectin; Unstandardized fruit spreads	(4) 10 p.p.m. calculated as lycopene
		(5) Mashed fruit for use in yogurt; Mashed fruit for use in yogurt-based beverages	(5) 30 p.p.m. calculated as lycopene
		(6) Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Unstandardized dairy-based dips; Unstandardized dairy-based spreads	(6) 20 p.p.m. calculated as lycopene
		(7) Unstandardized dairy-based beverages; Unstandardized dairy-based dry beverage mixes	(7) 20 p.p.m. calculated as lycopene, in beverages as consumed
		(8) A blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)	(8) 20 p.p.m. calculated as lycopene
		(9) Simulated meat products	(9) 30 p.p.m. calculated as lycopene
		(10) Unstandardized desserts; Sherbet	(10) 20 p.p.m. calculated as lycopene
		(11) Fillings; Filling mixes	(11) 20 p.p.m. calculated as lycopene, in fillings as consumed
		(12) Unstandardized dry sauce mixes; Unstandardized sauces	(12) 15 p.p.m. calculated as lycopene, in sauces as consumed
		(13) Ice cream mix	(13) 20 p.p.m. calculated as lycopene, in the ice cream made from the mix
		(14) Ice milk mix	(14) 20 p.p.m. calculated as lycopene, in the ice milk made from the mix
		(15) Non-carbonated unsweetened flavoured coloured water beverages	(15) 3 p.p.m. calculated as lycopene
		(16) Non-carbonated sweetened flavoured water-based beverages with vitamin and mineral nutrients added, except beverages with vitamins added in accordance with Part D of the Food and Drug Regulations; Sports drinks	(16) 3 p.p.m. calculated as lycopene
14.	Calcium Carbonate; Ground Limestone	Unstandardized confectionery	Good Manufacturing Practice
15	Spirulina extract	(1) Frostings; Icings; Icing sugar	(1) Good Manufacturing Practice
		(2) Gelatin desserts; Unstandardized frozen desserts	(2) Good Manufacturing Practice
		(3) Ice cream mix	(3) Good Manufacturing Practice
		(4) (Naming the fruit) Jelly with pectin	(4) Good Manufacturing Practice
		(5) Unstandardized confectionery (except unstandardized chocolate confectionery)	(5) Good Manufacturing Practice
		(6) Unstandardized non-alcoholic beverages; Unstandardized non-alcoholic beverage concentrates	(6) Good Manufacturing Practice
		(7) Yogurt	(7) Good Manufacturing Practice

Document Reference Numbers: NOM/ADM-0158; NOM/ADM-0152; NOM/ADM-0143; NOM/ADM-0129; NOM/ADM-0124; NOM/ADM-0122; NOM/ADM-0108; NOM/ADM-0099; NOM/ADM-0061; NOM/ADM-0051