Vegetable carbon
What you need to know
Vegetable carbon is a black colour made from charred plant material, used in liquorice, dark sweets and novelty foods.
The United States does not permit it in food, while Australia, the EU and Canada do — another case where the same lolly needs a different recipe by market.
EFSA found no safety concern at reported uses, while asking for better data on the very fine (nano-scale) fraction of particles.
Where it stands, by region
The same additive can be approved in one country and banned in another. This is the divergence that matters most.
| 🇦🇺AU / NZ | Approved Permitted (FSANZ Food Standards Code). |
| 🇪🇺EU | Approved Permitted (EFSA). |
| 🇺🇸US | Banned Not an approved colour additive in food (carbon black delisted). |
| 🇨🇦CA | Approved Permitted (Health Canada). |
Health evidence
How settled the science is for each area — not how dangerous. “Unknown” means not enough good studies yet.
Activated carbon from plant raw material. EFSA (2012) found no concern at reported uses, noting a data gap on the nanoparticle fraction.