A natural green pigment extracted directly from plants — the same molecule that makes leaves and grass green. Used to maintain or restore green colour in processed vegetables, preserved fish, jams, and pickled products where heat or acid would otherwise cause browning. Generally considered very safe, with no significant health concerns raised by EFSA or WHO. Some research even suggests potential antioxidant and detoxifying properties. One of the more reassuring colourants you'll find on a label.
This additive is authorised to be used in the following 7 food categories:
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