Welcome to drinkopaedia

This online search tool is designed to allow you to learn more about non-alcoholic beverages and their ingredients. It is constantly evolving and being updated in order to carry the very latest information.



Colour is one of the first and most important sensory qualities and it helps us to accept or reject particular foods.  The addition of colour may appear to be purely cosmetic, but colour in fact plays an important role in consumers' perception of food and drink.  Often colour is associated with a specific flavour and intensity of flavour.
Colours and Non-Alcoholic Beverages

Colours are used to add or restore colour in food and drink in order to enhance its visual appeal and to match consumer expectations.

The primary reasons for adding colours to foods include:

  • To offset colour loss due to exposure to light, air, extremes of temperature, moisture and storage conditions
  • To compensate for natural or seasonal variations in food raw materials or the effects of processing and storage to meet consumer expectations
  • To enhance colours that occur naturally but at levels weaker than those usually associated with a given food.

All additives approved for use in beverages in the European Union have been authorised as safe by the European Food Safety Authority.  Additives in EU countries carry an “E” number.  The ‘E’ number indicates that an additive has been fully evaluated and is safe.