A study conducted by the Kwame Nkrumah University of Science and Technology (KNUST) has detected the presence of banned substances, including erythrosine and starch, in some brands of tomato paste sold on the Ghanaian market.

Erythrosine, also known as Red Dye No. 3, is widely used as a food colourant in toffees, candies, and drinks. However, the Ghana Food and Drugs Authority (FDA) does not permit its use in tomato paste due to potential health risks. Similarly, starch is also prohibited in tomato paste formulations.

The study, carried out in Accra and Kumasi, examined eight different brands of tomato concentrate that met standard labelling requirements. Researchers found that while all samples exhibited the expected colour and texture of tomato paste, some fell short of the required 24% natural tomato content. Alarmingly, erythrosine was detected in two samples, despite not being declared on the labels. Starch content in some samples ranged from 1g/100g to as high as 24g/100g.

The research, published in the International Journal of Food Science, was led by Dr. Abena Boakye of the Department of Food Science and Technology. Commenting on the findings, she stated: “The Ghana FDA should not only focus on removing erythrosine from tomato products but also extend its regulations to include manufacturers of confectionery, candies, drinks, and other food products containing this harmful dye. These findings should fuel further research and inform policymakers on the necessary steps to ensure the safety of food products available to consumers.”

Erythrosine has been linked to health concerns, prompting the U.S. Food and Drug Administration (USFDA) to impose a complete ban on its use in food products earlier this year. Manufacturers have been given two years to remove it from shelves entirely.

The KNUST study calls for stricter monitoring and enforcement by regulatory bodies to ensure that Ghanaian consumers are protected from harmful additives in food products. Researchers also recommend that these findings serve as a guide for stakeholders in implementing safer food production practices.