orange to red colour extracted from the fruit pod and seeds of the red
pepper, Capsicum annuum.
obtained by solvent extraction from the Hungarian variety with Spain
being a major producer.
widely in poultry feed to deepen the colour of egg yolks (see also E161b)
it can also be found in cheese slices and chicken pies.
to see more use in meat products with the swing away from synthetic
colours towards the natural ones.
permitted in Australia.