Paprika Extract | whatsinit

About

What it is and where it shows up.

Paprika extract (E160c) is a natural red-orange food colourant derived from the dried fruits of Capsicum annuum L., primarily composed of the carotenoid pigments capsanthin and capsorubin, along with beta-carotene, xanthophylls, and small amounts of capsaicin. It is used to impart yellow-to-red hues in processed foods including sauces, sausages, snack foods, dairy products, and confectionery.

Safety summary

The regulatory and scientific consensus.

EFSA's 2015 re-evaluation established an ADI of 24 mg/kg bw/day, concluding paprika extract does not raise genotoxic or carcinogenic concern given very low bioavailability of its key pigments. JECFA similarly found dietary exposure from colour use does not present a health concern, with 95th-percentile intake (0.1–0.2 mg/kg bw/day) well below the ADI. Individuals with sensitisation to Capsicum peppers may experience contact urticaria or allergic reactions.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Approved as a natural food colour under EU Regulation (EC) No 1333/2008, Annex II. EFSA ANS Panel 2015 re-evaluation established ADI of 24 mg/kg bw/day based on NOAEL for histopathological changes. Permitted quantum satis or at specified maxima across a broad range of food categories (jams, sausages, confectionery, cheeses, sauces, fish products, etc.). CAS 465-42-9 is for the primary pigment capsanthin; the oleoresin is a complex mixture.source
Food Standards Agency (FSA) / Food Standards Scotland (FSS) (United Kingdom)	Approved	Retained under UK assimilated law post-Brexit (UK Regulation (EC) No 1333/2008 as retained). Conditions of use mirror EU Annex II permissions; ADI follows EFSA 2015 opinion.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Permitted as a natural food colour (INS 160c) under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. No independent ADI established; defers to JECFA guidance.source
MHLW (Ministry of Health, Labour and Welfare) (Japan)	Approved	Paprika oleoresin listed in Japan's Specifications and Standards for Foods, Food Additives, etc. under MHLW. Widely accepted and used as a natural food colour.source

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with known allergy or sensitisation to Capsicum annuum (peppers/chilli) may experience contact urticaria or IgE-mediated allergic reactions from paprika extract, as documented in dermatological case reports cited in the EFSA 2015 opinion.

Infants — Use of colour additives including paprika extract is generally not permitted in foods specifically formulated for infants and young children under EU Regulation (EC) No 1333/2008 and equivalent national frameworks; parents should verify label declarations.

Research citations

The sources behind this verdict.

1WHO. JECFA 79th Meeting – Evaluation of Paprika Extract as a Food Colour (FAO JECFA Monographs 16/49). apps.who.int
2FDA. 21 CFR § 73.345 – Paprika and Paprika Oleoresin (Color Additives Exempt from Certification). ecfr.gov
3other. GSFA Online Food Additive Details for Paprika Extract (INS 160c) – Codex Alimentarius / FAO-WHO. fao.org
4PubMed. Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects, 2022. pmc.ncbi.nlm.nih.gov
5EFSA. Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive, 2015. efsa.europa.eu

Independently researched5 citations