Xanthophylls

Xanthophylls are a class of naturally occurring yellow, orange, and red carotenoid pigments. They are found in plants, algae, and some bacteria, and are responsible for the colours of many fruits and vegetables, as well as egg yolks and bird feathers. In food production, they are typically extracted from plant sources like marigold petals or algae.

Xanthophylls are primarily used as natural food colourants, providing yellow to orange hues in a variety of products. They are found in confectionery, baked goods, dairy products, and beverages. Their natural origin makes them an attractive alternative to synthetic colourings for manufacturers.

Xanthophylls are authorised food additives in Great Britain and are listed on the Register of Food Additive Authorisations. They are considered safe and have been evaluated by regulatory bodies such as EFSA. Xanthophylls are antioxidants and are being researched for their potential roles in eye health, although more peer-reviewed evidence is needed to confirm these effects at typical dietary intakes. No major controversies are associated with their use as a food additive.