E160b Annatto

E160bColorsOrigin: Plant

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Every diet

VeganYes

A seed extract.

Gluten-freeYes

HalalYes

KosherYes

KetoYes

Low-FODMAPYes

The short answer

Annatto (E160b) is a natural orange color from achiote seeds. It's what makes cheddar orange. It's safe and vegan, though it's one of the few natural colors that can trigger allergies.

86/100

Generally safe

Fine for most people at normal amounts.

E-numberE160b

Comes fromPlant

What it doesColors

Glycemic index—

Daily limitNot set

Also calledAnnatto, Annatto extract

Cook with achiote at home

For your pantry

Pantry staple

Whole annatto seeds

Steep in oil for a golden, peppery cooking oil.

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Pantry staple

Achiote paste

The base for cochinita pibil and tacos al pastor.

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Clean grocery swap

Mac and cheese colored with annatto

Orange from a seed, not Yellow 5 or Yellow 6.

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Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Approved in the US, EU and Canada. The FDA exempts it from batch certification as a natural color. EFSA's 2016 review set daily limits of 6 mg per kg for bixin and 0.3 mg per kg for norbixin, which normal diets stay under.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Annatto gives a yellow-to-orange color depending on how much is used. It's been used for centuries in Latin American cooking as achiote, and it's the most common swap for Yellow 5 and Yellow 6.

Where it comes from: Extracted from the red seed coat of the achiote tree, native to Central and South America.

Why it’s in food

Colors cheddar and other cheeses orange
Gives butter and margarine a golden yellow
Replaces synthetic dyes in snacks and cereal
Colors smoked fish and custard

Often found in

Cheddar and American cheeseButter and margarineMac and cheeseCheese crackersSmoked fishCustard and pudding

Also listed as: Annatto, Annatto extract, Annatto color, Annatto colour, Achiote, Bixin, Norbixin, Natural Orange 4, E160b(i), E160b(ii)

Health & gut impact

AllergyUnder study

Rare allergic reactions, including hives and anaphylaxis, have been reported.

Nish et al., Ann. Allergy (1991)

Safety reviewBenefit

EFSA found no safety concern at the levels used to color food.

EFSA Panel on Food Additives (2016)

What can I use instead?

Beta-carotene

Ratio: To shade

Best for: Butter, margarine and drinks

Paprika extract

Ratio: To shade

Best for: Snacks and sauces

Annatto vs Tartrazine

More colors:

Allura Red AC (Red 40) E129Red 40 (E129) is a petroleum-based dye. It's legal in the US and EU, but European packages must carry a warning about hyperactivity in children, and California is removing it from school food.Best to avoid Anthocyanins E163Anthocyanins (E163) are the natural red, purple and blue pigments of grapes, berries and purple carrots. They're one of the safest food colors and fit every diet we check.Generally safe Beetroot Red (Betanin) E162Beetroot red (E162) is a natural red color made from beets, and it's one of the safest colors you'll find on a label. It's the most common swap for Red 40, though it fades with heat and light.Generally safe Beta-Carotene E160aBeta-carotene (E160a) is the orange pigment in carrots, and it's safe as a food color. Your body turns some of it into vitamin A. High-dose supplements raised lung cancer risk in smokers, but food coloring amounts are far smaller.Generally safe

Common questions

Is Annatto safe?

Generally safe (86/100). Approved in the US, EU and Canada. The FDA exempts it from batch certification as a natural color. EFSA's 2016 review set daily limits of 6 mg per kg for bixin and 0.3 mg per kg for norbixin, which normal diets stay under.

Is Annatto vegan?

Yes. A seed extract.

Is Annatto gluten-free?

Yes.

Why is cheddar cheese orange?

Annatto. Cheddar is naturally pale yellow; makers add annatto for the classic orange color.

Does annatto have a taste?

At coloring amounts, no. Whole seeds used in cooking have a mild, peppery, slightly nutty flavor.

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Scientific sources & regulatory citations

21 CFR 73.30 (US FDA)
EFSA OpenFoodTox: E160b
Nish et al., Ann. Allergy (1991)
EFSA Panel on Food Additives (2016)

Last checked against FDA, EFSA and Health Canada records: November 1, 2026 · INS 160b · CAS 1393-63-1