Paprika Extract (Capsanthin, Capsorubin)

About

What it is and where it shows up.

Paprika extract is a natural red-orange food colour derived from dried red peppers (Capsicum annuum), with capsanthin and capsorubin as its primary carotenoid pigments. It is widely used to impart colour and, at higher concentrations, a mild flavour to a broad range of processed foods including meats, snacks, sauces, and dairy products.

Safety summary

The regulatory and scientific consensus.

Both JECFA and EFSA have concluded that dietary exposure to paprika extract at typical food-use levels does not present a health concern, with no evidence of genotoxicity or carcinogenicity found in animal studies up to the highest doses tested. The ADI is approximately 1.5 mg/kg body weight per day expressed as total carotenoids, and 95th-percentile consumer exposure (0.1–0.2 mg/kg bw/day) is well below this value. Rare cases of occupational contact urticaria and sensitisation in individuals with Capsicum or latex allergy have been documented.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Approved as E160c under Regulation (EC) No 1333/2008; EFSA ANS Panel 2015 re-evaluation concluded paprika extracts used as food colours do not raise genotoxicity concerns; permitted at quantum satis (GMP) in most food categories under Annex II of Regulation (EC) No 1333/2008source
Food Standards Agency (FSA) / Food Standards Scotland (FSS) (United Kingdom)	Approved	Authorised in England, Scotland, and Wales under assimilated Regulation (EC) No 1333/2008 and Regulation (EU) No 231/2012. Listed in Group II food colours authorised at quantum satis. Status last updated April 2025.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Approved as INS 160c (paprika extract, capsanthin, capsorubin) under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011; permitted as a natural food colour at GMP levels; also recognised as a permitted processing-aid solvent substrate for food colours at up to 50 mg/kg residual levelsource
FDA (Food and Drug Administration) (United States)	Approved	Paprika oleoresin listed under 21 CFR § 73.345 as a colour additive exempt from batch certification; may be used for colouring foods generally at GMP levels, except it may not be used to colour foods for which standards of identity have been promulgated under section 401 of the FD&C Act unless such use is also permitted by that standard

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with a known allergy to Capsicum (red pepper) or cross-reactive latex allergy should exercise caution, as occupational and dietary exposure to paprika has been associated with contact urticaria, angioedema, and sensitisation reactions in case reports cited in the EFSA 2015 re-evaluation.

Infants — No specific ADI has been established for infants and young children; as a precautionary measure and in line with general FSSAI and EFSA guidance on sensitive populations, use in infant formula and baby foods should be confirmed against applicable food category permissions before use.

Research citations

The sources behind this verdict.

1FDA. 21 CFR § 73.345 – Paprika and paprika oleoresin (color additives exempt from certification). ecfr.gov
2WHO. JECFA Food Additives and Contaminants Database: PAPRIKA extract. apps.who.int
3FDA. 21 CFR § 73.345 — Paprika Oleoresin (Colour Additives Exempt from Batch Certification). accessdata.fda.gov
4other. UK FSA Regulated Products: Paprika extract, capsanthin, capsorubin (E-160c), 2025. data.food.gov.uk
5PubMed. Status of food colorants in India: conflicts and prospects, 2023. pmc.ncbi.nlm.nih.gov
6EFSA. Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive, 2015. efsa.europa.eu

Independently researched8 citations