Anthocyanins

Natural red–purple–blue pigments in many fruits and vegetables used as a label-friendly color and antioxidant.

Should I eat Anthocyanins?

As a food color, anthocyanins are generally safe and used at very low levels; the main practical concern is sulfite residues in some grape skin–derived colors. For health benefits, focus on whole anthocyanin‑rich foods like berries rather than the trace amounts in colored products.

Summary

Anthocyanins are the red–purple pigments from fruits and vegetables used to color drinks, yogurts, and snacks. They are authorized by regulators, with the EU maintaining specifications and U.S. listings for fruit/vegetable juice and grape skin extract colors. EFSA did not set a numerical ADI in 2013 due to limited data, while JECFA set an ADI for grape skin extract; typical food-use levels are far below supplement doses tested in humans. The main consumer watch‑out is sulfites in grape skin–derived colors, which must be labeled at or above 10 ppm in the U.S. Color changes with heat, light, or pH affect appearance more than safety.

Key Research Points

No EU numerical ADI set

EFSA did not set a numerical acceptable daily intake (ADI) because the toxicology database was limited, though the color remains authorized; JECFA set an ADI of 0–2.5 mg/kg body weight for grape skin extract (a common anthocyanin source).

Possible sulfites in grape-skin colors

Sulfur dioxide is sometimes used during grape skin extraction, leaving residual sulfites; in the U.S., 10 ppm or more must be declared and can trigger reactions in sulfite‑sensitive people.

High-dose supplements may upset stomach

Human trials of purified anthocyanins around 320 mg/day generally report good tolerability, but some users experience mild, short‑lived digestive symptoms.

Overview

What is it?

Source: Berries, grapes, purple vegetables

Method: Acidified aqueous extraction, filtration, concentration, and drying

Processing Level: 8 / 10

Why is it used?

Purpose: Provides natural red-purple color in foods.

Commonly found in: beverages, yogurts, confections, cereals, nutrition bars

Why manufacturers choose it: Vivid red/purple at low pH with label-friendly naming.

Origin

Anthocyanin-rich plants have been eaten since antiquity—think grapes, berries, and purple roots. Winemakers noticed long ago that grape skins colored the must; modern processors now make concentrated extracts from grape skins, black carrot, red cabbage, or purple sweet potato to deliver the same vibrant colors in sodas, yogurts, and snacks without synthetic dyes.

Process: Acidified aqueous extraction, filtration, concentration, and drying

Steps

1. Extract: Crush plant material; extract pigments with water or food-grade ethanol under acidic conditions.

2. Clarify: Filter to remove insoluble solids and waxes.

3. Concentrate: Vacuum-evaporate water/ethanol to increase pigment strength.

4. Standardize: Adjust color strength; optionally add carriers for stable use levels.

5. Dry: Spray-dry to powder or supply as liquid concentrate.

Chemicals

Water

Ethanol

Food acids (e.g., citric)

Sulfur dioxide (grape skin extract, processing aid)

Research & Safety

Potential Concerns

Some grape skin extracts use sulfur dioxide during processing, leaving residual sulfites that can trigger symptoms in sensitive individuals; look for a “contains sulfites” declaration in the ingredient list. EFSA did not set a numerical ADI in its 2013 review due to limited toxicity data, so there is a modest degree of uncertainty despite continued authorization. Color can fade or shift with heat, light, or higher pH—this is a quality issue rather than a safety problem. For most people, the trace amounts used for color are unlikely to cause harm.

Potential Benefits

Anthocyanins add phenolic antioxidants to foods, but the amounts used for color (often around 0.05–0.1% of the product) are small, so they contribute little to your overall antioxidant intake. You can get meaningful amounts by eating naturally rich foods like berries, grapes, and purple vegetables, rather than relying on colored snacks or drinks. A practical advantage in products is that these pigments show a strong, bright red hue in acidic foods and beverages. Overall, the health impact from the additive itself is minimal; nutrition benefits come mainly from whole foods that naturally contain anthocyanins.

Digestive Effects

At the tiny levels used to color foods, digestive effects are unlikely. Clinical studies of concentrated anthocyanin supplements around 320 mg/day report good overall tolerability, with occasional mild, short‑lived gastrointestinal upset in some participants. A few people also notice harmless stool color changes when intake is high. If you are sensitive to sulfites, reactions from sulfite‑containing grape skin colors may include wheezing or stomach upset; checking labels helps you avoid them.

Limit Consumption

People with known sulfite sensitivity or asthma should check labels for a sulfite declaration (required in the U.S. at ≥10 ppm) when products use grape skin–derived colors. Infants’ foods in the EU have stricter additive rules; only products specifically authorized may include colors. Those considering high‑dose anthocyanin supplements should discuss use with a healthcare professional, especially if they have gastrointestinal conditions. Anthocyanin colors are plant‑based and compatible with vegan, vegetarian, kosher, and halal diets.

Fact Sheet

Regulatory Status

US FDA: Color additives exempt from certification: Fruit juice (§73.250), Vegetable juice (§73.260); Grape skin extract (§73.170) with specified uses.

EU Status: Authorized as E163; specifications set in (EU) No 231/2012; permitted in many categories (often quantum satis) under Regulation 1333/2008.

Codex INS: INS 163

JECFA ADI: 0–2.5 mg/kg bw (grape skin extract, INS 163(ii))

ESG & Sustainability

Environmental Footprint: Plant-derived; impacts depend on crop (water, land, transport) and extraction energy; generally lower than petroleum-derived synthetics.

Sustainability: Sourcing from food by-products (e.g., grape pomace) can upcycle waste.

Animal Welfare: Plant-based; no inherent animal welfare concerns.

Carbon Footprint: Varies by crop and processing; liquid concentrates increase shipping weight versus dried powders.