The E160a code covers two categories of carotenes: E160a carotenes (i), derived from plants or algae, and E160a beta-carotenes (ii), obtained by synthesis or fermentation of a fungus (Blakeslea trispora). The European Food Safety Authority (Efsa) considers that these dyes do not present a particular risk as long as the intake from additives does not exceed that from foods that usually contain these substances.
Confectionery, pastries, canned fruits and vegetables, some cold cuts, smoked fish, dairy products, processed potato products, some spirits, jams, jellies, marmalades, some breakfast cereals and others..