New Test Method For The Detection Of Sudan Red Food Dyes In Foods

The National Food Laboratory Quickly Responds To Need Of New Test Method For The Detection Of Sudan Red Food Dyes In Foods

Dublin, CA - Working with its parent company, Food Products Association, The National Food Laboratory (The NFL) has quickly developed a new method to test for the presence of Sudan dyes in both raw spice material and blended material products, to assure that current product inventories or product that is being purchased are free from these illegal colorants.

European and other international regulatory agencies have recently tested chili powders and a variety of products containing chili pepper, tumeric, paprika, red pepper and oleoresins for Sudan Red food dyes. Sudan dyes are potential carcinogens and are prohibited for use in food products in the U.S. and most other countries. Four types of Sudan dyes have been found, most notability Sudan I (Sudan Red) and Sudan IV (Scarlet Red).

Sudan Red is an industrial dye normally used to color shoe polish, plastics, oil and other synthetic products. Common thought is Sudan Red is being added to a food product to augment and preserve the red color over time.

According to Julie Hill, Vice President of Chemistry at The NFL, "Our current method can detect all 4 types of Sudan dyes at 0.01 ppm in a variety of sample matrices."

"A number of recalls of food products suspected of containing these illegal dyes are talking place across the globe. With today's global sourcing of food ingredients, food companies are not taking any risks with their chili spice suppliers or products containing ingredients potentially contaminated with Sudan dyes," adds Kevin Buck, President of The NFL. "Our clients are looking for a reputable source to analyze their products and make sure there are no dye adulterants."

SOURCE: National Food Laboratory