Cakes and artificial sweeteners

The Problem with Sprinkles in the UK

In the US, bakers can use sprinkles that hold their colour when baked. But in the UK, many of these bright American sprinkles are banned. Why? Because they contain artificial food colourings that don’t meet UK safety regulations. When Leeds baker Rich Myers used imported sprinkles, they were confiscated by Trading Standards in 2021—a scandal the internet quickly dubbed #sprinklegate.

UK laws ban certain dyes like erythrosine (E127), especially in baked goods. These synthetic colours are often more heat-stable than natural ones, which is why they stay bright during baking.

Synthetic vs Natural Colours – What’s the Chemical Difference?

The secret lies in chemical stability. Artificial colours, like azo dyes, are made in labs and designed to withstand:

Heat from baking (180°C+)
UV light
Oxidation

Natural colours (like turmeric or spirulina pigments) often break down at much lower temperatures—even around 45–80°C.

So while synthetic colours stay vivid and stable, natural colours fade or “bleed” when baked. That’s why your Funfetti cake might come out looking pale in the UK compared to one in the US.

A Real-Life Example: M&Ms and Smarties

Mars (M&M’s maker) and Nestlé (Smarties maker) both faced backlash over artificial colours. Nestlé stopped making blue Smarties in 2006 until they could find a natural alternative. The new solution? Spirulina algae, which contains a blue pigment called phycocyanin. But even this breaks down at baking temperatures, making it unreliable for baked goods.

Scientists to the Rescue: Can We Make Natural Colours More Stable?

Yes! Researchers are trying things like:

Coating natural pigments (e.g., turmeric) to protect them during heating.
Genetically modifying algae to make more heat-resistant phycocyanin.
Using lab-friendly substitutes that still qualify under food laws.

What’s the Big Deal with Artificial Colours?

Some food colourings, especially the so-called “Southampton Six” (like E129, E122, E124), were linked to hyperactivity in children in a 2007 study. This caused stricter rules across Europe. Some are banned completely in countries like Norway and Austria. In the UK, many are still allowed, but within safe limits.

Final Thoughts

From a chemistry point of view, the debate is all about molecular structure and thermal stability. Rich Myers now imports sprinkles that pass UK regulations—but they had to swap out certain artificial colours to comply.

Maria Corradini, a food chemist in Canada, puts it well: it's not just about colour—it's about why we want food to look so unnaturally bright in the first place.

Why Do Sprinkles Bleed In Cakes?

Cakes and artificial sweeteners

The Problem with Sprinkles in the UK

Synthetic vs Natural Colours – What’s the Chemical Difference?

A Real-Life Example: M&Ms and Smarties

Scientists to the Rescue: Can We Make Natural Colours More Stable?

What’s the Big Deal with Artificial Colours?

Final Thoughts

Office

Links

Newsletter

About Us (University)

FAQ (University)

Custom Pages