The current trend in processed foods is moving away from synthetic food additives towards natural alternatives. While this may be beneficial for many, it does present challenges for individuals with food allergies.
One ingredient being added to foods more and more often is annatto, also known as achiote. Annatto is an additive derived from the “lipstick” tree, Bixa Orellana, and is traditionally found in Mexican and Latin American dishes.
Annatto is a natural dye that produces colors from bright yellow to deep orange and has a slightly sweet and peppery flavor. It is used in a wide variety of foods, such as cheese, popcorn, cakes, flavored rice mixes, and cosmetics. You’ll find it in popular snack foods such as Velveeta and other orange-colored cheeses, Cheetos, Goldfish crackers, Graham crackers, seasonings, mustards, and cookies, et al.
Known as the “poor man’s saffron,” it is often sold as whole seeds, powder, or in oil form.
Although allergy to annatto is considered rare, there have been no large-scale studies to determine how common it is in the general population. Be aware that there have been reports of reactions to annatto in individuals with peanut and tree nut allergies, so if you have such an allergy, it’s important to be cautious when consuming foods containing this additive.
The US Food and Drug Administration (FDA) does not classify annatto as a “Top 9” allergen, so it is not required to be labeled as such. Since the FDA has categorized the ingredient as a colorant, it must be specifically listed in the ingredient list and may not be concealed under general terms such as “spices.”
Always check the label.
- The Connection Between Annatto and Nut Allergies — Verywell Health
- Food Coloring Allergy — NY Allergy & Sinus Centers
- CFR – Code of Federal Regulations Title 21 — FDA
