ONE in three curry houses use too much food colouring in their food - but local balti lovers will soon be able to identify the one's that don't.

Lancashire Trading Standards has reacted to a survey showing a third of the county's Asian restaurants use up to four times the legal limit of food colouring, by launching its own 'Curry Club'.

Local curry houses will be able to join the club, with members given a certificate showing their commitment to reducing colourings.

Trading standards chiefs will check on the level of colouring in member's meals by examining recipes and taking samples of the food on offer.

Jim Potts said: "This is a unique partnership between restaurants and ourselves.

"We are issuing restaurants with certificates which indicate to customers that food may not be as colourful but will still have all of the taste.

"We're trying to make people more aware of the level of colouring in food.

"The restaurants actually want to reduce the level of colouring in food but feel obliged to include it for the English market."

Food colourings such as Ponceau Red, Tartazine (orange) and Sunset Yellow help to create vividly coloured Masalas and Tandooris, but can also trigger off allergies.

Lancashire County Council leader John West said: "All Lancashire businesses selling Asian, ethnic or other coloured meals can take advantage of this free scheme.

"This will demonstrate their commitment to complying with the law and to reduce unnecessary food colourings."

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