Copper

Copper is an essential trace mineral, vital for numerous bodily functions including energy production, iron metabolism, and the formation of connective tissues. It is naturally found in a variety of foods such as shellfish, nuts, seeds, whole grains, and leafy green vegetables. In food production, it may be added as a nutrient or used in specific processing applications.

Copper is primarily added to foods as a nutrient to fortify products like protein shakes, meal replacements, and dietary supplements, helping consumers meet their daily requirements. It can also function as a colourant, contributing a bluish-green hue, and is sometimes used in certain food processing aids.

Copper is an authorised nutrient in the UK, listed on the Register of Food Additive Authorisations. The European Food Safety Authority (EFSA) has evaluated copper and established a reference intake. While essential in small amounts, excessive copper intake can lead to adverse health effects, including gastrointestinal upset. Evidence does not suggest that typical dietary intakes from fortified foods cause significant health concerns for the general population.