Ingredient Index

Is Coumarin banned in Europe?

Banned in US only

Reversed case. Coumarin, a sweet vanilla-hay flavor compound, has been banned as an added ingredient in US food since 1954. The EU does not ban it; it caps how much can appear in foods.

CAS: 91-64-5 Also seen as: Coumarin, 2H-chromen-2-one, 1,2-benzopyrone

What the EU does

Not banned, but capped. The EU does not prohibit coumarin. Instead, because it occurs naturally in cassia cinnamon and some other botanicals, Regulation (EC) No 1334/2008 sets maximum levels for coumarin in specific foods, ranging from single-digit milligrams per kilogram in most desserts up to higher limits in traditional or seasonal cinnamon bakery products.

This sits on top of a tolerable daily intake set by EFSA of 0.1 mg per kilogram of body weight, based on liver effects seen at higher doses in sensitive individuals. The European approach is a classic restriction: keep the substance, control the dose, and lean on the natural-source foods that actually carry it.

Citation Reg (EC) No 1334/2008 (flavourings), Annex III maximum levels for coumarin; EFSA TDI 0.1 mg/kg bw

What the US does

Banned as an added ingredient. The US FDA prohibited coumarin as a food additive in 1954, and under 21 CFR 189.130 any food containing added coumarin, including as a constituent of tonka beans or tonka extract, is deemed adulterated. The action followed liver-toxicity findings in animal studies.

This is one of the clean reversed cases: America banned coumarin from food outright decades ago, while Europe regulates the dose. It is worth noting the US ban is on coumarin added as a flavor; the trace amounts naturally present in cinnamon are a separate matter, and cassia cinnamon is sold in both markets.

Citation 21 CFR 189.130 (coumarin prohibited from human food); FDA order, Federal Register March 5, 1954

Products that commonly contain it

Because it is banned as an added flavor in the US, coumarin turns up mainly through natural sources:

Cassia cinnamon, which naturally contains coumarin
European traditional cinnamon bakery products, within capped limits
Tonka bean, used in some European desserts but not permitted as a US food flavor
Fragrances and non-food products, a separate regulatory area

What to look for on a label

Coumarin is rarely listed by name in food; it rides along with cinnamon and tonka:

Ceylon (true) cinnamon is much lower in coumarin than cassia cinnamon
In the US, coumarin will not appear as an added flavor ingredient
In the EU, look to the food type; limits target cinnamon-heavy baked goods

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Frequently asked questions

Is coumarin banned in Europe?

No. The EU does not ban coumarin. It sets maximum levels for it in specific foods under the flavourings regulation and relies on a tolerable daily intake.

Is coumarin banned in the US?

Yes, as an added ingredient. The FDA prohibited coumarin as a food additive in 1954; added coumarin, including from tonka beans, makes a food adulterated under 21 CFR 189.130.

Should I worry about cinnamon?

Cassia cinnamon naturally contains coumarin; Ceylon cinnamon has far less. Both are sold legally, and the EU limits target cinnamon-heavy baked goods rather than the spice itself.

Related ingredients

Primary sources

Last reviewed August 25, 2026 · How we assign statuses