E160B – Annatto, Bixin, Norbixi
ColouringDescription
Natural pigment derived from the annatto tree
Notes
Annatto comes from the seeds of the achiote tree, which grows naturally in tropical regions of Central and South America. To extract the colouring compounds (called bixin and norbixin), the seeds are ground up and processed with either oil or water to pull out the pigments. Indigenous peoples have used these seeds to colour food and textiles for thousands of years, making it one of the world's oldest natural food colourings. This natural pigment works as a food colouring agent, providing yellow to deep orange hues in various products. You'll commonly find annatto in cheese (especially cheddar), butter, margarine, snack foods, cereals, and many Latin American dishes. It gives these foods their characteristic golden colour and adds a subtle, slightly peppery flavour that's barely noticeable in most applications. Annatto is completely natural and suitable for vegetarian, vegan, halal, and kosher diets. It's generally considered very safe, though a small number of people may experience allergic reactions to it. Many consumers prefer annatto over synthetic colourings because of its natural origin and long history of safe use. It's particularly popular among food manufacturers looking to create 'clean label' products with natural ingredients.