Carotenes
What you need to know
Carotenes are the orange-yellow colours found naturally in carrots, pumpkin and other plants. They are used to colour foods like margarine, cheese, drinks and cereals.
They are among the additives regulators consider lowest concern. The body can even turn some forms into vitamin A.
They are the most common natural replacement for synthetic yellow colours such as tartrazine.
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 | Approved Permitted (FDA). |
| 🇨🇦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.
A group of carotenoid pigments (β-carotene and mixed carotenes). Sourced from plants/algae or made nature-identical. JECFA ADI 'not specified' for mixed carotenes from natural sources.