Application A603 Supporting Document 3
FOOD TECHNOLOGY REPORT
The Applicant, Golding Handcrafts, claims that there is a technical need to extend the use of
the red food colouring erythrosine in Australia and New Zealand from preserved cherries to
food colouring preparations used to colour icing and other cake decorations for the
technological purpose of achieving colour enhancement.
This has been substantiated with claims that food colourings preparations containing
erythrosine possess superior colouring characteristics to alternative red food colourings
including colour strength, longevity, lack of bleeding and quality of the finished product.
Consequently this allow for a greater range of colouring effects to be achieved including
wider ranges of pinks, lavenders, violets, royal blue and true black. The Applicant notes that
commercial products are currently available for this purpose in the United States of America
(USA) and seeks to import and sell these colourings preparations for cake icing and related
products for use in Australia and New Zealand.
The merit of using erythrosine is strongly supported by some companies, in particular,
AmericolorTM Corporation and CK Products, two of the largest companies who use
erythrosine in products for cake decorating purposes. They have advised the Applicant that
the purpose of adding erythrosine to food is to achieve a precise visual effect and unique
shades which are unattainable by using any other food colours. The colour hue and intensity
is directly affected by the amounts of erythrosine added and the proposed amounts are
consistent in achieving the intended result – to colour the food. Colour combinations are
individually weighed and added to the mix for each single recipe so that a consistent final
effect is obtained. Addition of erythrosine is self-limiting as overuse of this colour leads to
less appealing shades.
Erythrosine is an effective red food colouring thereby fulfilling a technological function