The Food & Health Bureau has proposed removing synthetic dye Red 2G from the Colouring Matter in Food Regulations' permitted list.

In a Legislative Council paper today the bureau said the dye gives a light red colour, producing cherry to blood-red shades in foods, and has excellent stability to heat, light, acids and sulphur dioxide.

The European Food Safety Authority recently said use of Red 2G in food is a safety concern and the European Commission passed a regulation suspending the use of the chemical in food. The dye is also banned in the US, Canada, Australia, the Mainland, Japan and Singapore.

Although the available evidence does not indicate any immediate health risk, the bureau proposes removing it as a precautionary measure after considering the latest scientific evidence, international developments and the availability of other red food-colouring choices.

It will table the amendment regulation early this year. To give the trade sufficient time to comply with the change, a grace period of six months is recommended.