Understanding Permitted Colours in Food Products

Food colour is one of the first things your brain registers before you even taste a bite. That bright orange in your cheese, the golden hue in a mango drink, or the green tint in mint ice cream – all of these are carefully managed through permitted food colours. But not every colour can be added to food. Regulatory bodies across the world maintain strict lists of approved natural and synthetic colours, set maximum usage limits, and monitor compliance to protect consumer health. Whether you’re a food science student, a budding food entrepreneur, or simply a curious consumer, understanding permitted colours in food products is essential knowledge.

Why are colours added to food? 🔗

Colour plays a powerful role in how we perceive food. It influences our expectations of flavour, freshness, and quality – often before we even take a bite. Research published in the journal Foods confirms that colour is among the most important organoleptic attributes affecting consumer acceptance and food selection. During processing, many foods lose their natural colour due to heat, light, or chemical reactions. Manufacturers add permitted colours to restore this lost appeal, ensure batch-to-batch uniformity, and make products visually consistent for the consumer.

However, the addition of colour is not a free-for-all. Food safety authorities around the world – including FSSAI in India, the US FDA, and the European Food Safety Authority (EFSA) – regulate exactly which colours are permitted, in what quantities, and in which food categories. Adding any unapproved colouring agent to food is a punishable offence.

Two broad categories: natural and synthetic colours 🔗

Permitted food colours fall into two main groups: natural colours (derived from plants, animals, or minerals) and synthetic colours (manufactured through chemical processes). Both must meet safety standards before they can be used in food products.

Natural food colours 🔗

Natural food colours have been used for centuries. They are extracted from biological sources and generally carry a perception of being safer, although they too must comply with regulatory standards. Here are the most commonly used natural food colours:

Carotene and carotenoids: These yellow-to-orange pigments are found abundantly in carrots, pumpkins, sweet potatoes, and mangoes. According to NATCOL (Natural Food Colours Association), over 400 different carotenoids have been identified in nature. Beta-carotene is the most widely used carotenoid in food manufacturing. It is oil-soluble, heat-stable, and not significantly affected by pH changes, making it suitable for dairy products, margarine, baked goods, and beverages. Beta-carotene also functions as a precursor to vitamin A, adding nutritional value alongside visual appeal.

Chlorophyll: This is the green pigment responsible for photosynthesis in plants. The Food Additives and Ingredients Association (FAIA) notes that chlorophyll is the most widely distributed natural plant pigment. It is used to colour candies, beverages, and dairy products green. However, chlorophyll is sensitive to heat and acid, which can cause it to change colour during processing. To address this, food scientists use chlorophyllin, a more stable water-soluble derivative that retains its green shade better under various processing conditions.

Saffron: Derived from the stigmas of the Crocus sativus flower, saffron provides a distinctive golden-yellow colour along with a unique aroma and flavour. It is one of the most expensive spices in the world – producing just one pound requires tens of thousands of flowers. Saffron is primarily used in high-end culinary preparations such as biryani, paella, and specialty desserts, where both colour and flavour enhancement are desired.

Other permitted natural colours include curcumin (from turmeric, providing a bright yellow), annatto (from the seeds of the Bixa orellana tree, giving a yellow-to-orange shade commonly used in butter and cheese), riboflavin (also known as Vitamin B2, offering a yellow hue), and caramel (produced by controlled heating of sugars, widely used in beverages and confections).

Synthetic food colours 🔗

Synthetic food colours are manufactured through chemical processes, typically derived from petroleum-based sources. They offer several practical advantages over natural colours: more vivid and consistent shades, better stability during processing, longer shelf life, and lower cost. As a result, synthetic colours capture approximately 70% of the food colour market in India.

In India, FSSAI permits only eight synthetic food colours for use in food products. Each is identified by an International Numbering System (INS) code, which is a globally recognised system used to identify food additives. The eight permitted synthetic colours are:

Tartrazine (INS 102): A lemon-yellow azo dye, tartrazine is one of the most widely used synthetic food colours globally. It is found in beverages, confectionery, cereals, snacks, and desserts. Tartrazine can occasionally trigger allergic reactions – particularly hives and itching – in sensitive individuals. Clear labelling of tartrazine is mandatory in many countries.

Sunset Yellow FCF (INS 110): This petroleum-derived orange azo dye produces yellow-to-orange shades. It is commonly used in confectionery, snacks, desserts, bakery products, sauces, and preserved fruits. Safety evaluations published in peer-reviewed journals have assessed its toxicity profile, and while it remains approved, regulatory bodies continue to monitor new research on its safety.

Carmoisine (INS 122): Provides a red colour and is used in jams, preserves, confectionery, and flavoured drinks.

Ponceau 4R (INS 124): Another red azo dye used in desserts, confectionery, and meat products.

Erythrosine (INS 127): A cherry-red dye commonly used as a gel food colouring in cakes, candies, and popsicles.

Indigo Carmine (INS 132): Provides a blue shade and is used in confectionery and beverages.

Brilliant Blue FCF (INS 133): Another blue dye, widely used in combination with yellow dyes to create green shades.

Fast Green FCF (INS 143): A green dye permitted in India and several other countries, though it is banned in the European Union.

Maximum permissible limits for synthetic colours 🔗

Regulatory bodies set strict maximum permitted levels (MPLs) for synthetic food colours to prevent overuse and protect consumer health. In India, under the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, the total concentration of synthetic colourants in food and beverage products must generally not exceed 100 parts per million (ppm), whether used singly or in combination. For certain product categories such as syrups, beverages, and confectionery, the limit may extend to 200 ppm.

To express this differently, the general maximum permissible limit is approximately 0.01% by weight, or roughly 0.1 g per kg of the final product. Some textbooks reference a general limit of 0.20 g per kg for certain categories, which corresponds to the 200 ppm upper limit applied to specific food types. These numbers may seem small, but synthetic dyes are highly concentrated – even tiny quantities produce vivid colours.

Internationally, the Codex Alimentarius Commission (a joint body of the FAO and WHO) sets MPLs for various food categories. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) establishes acceptable daily intake (ADI) values for each colour. For tartrazine, the ADI is set at 7.5 mg per kg of body weight per day. These benchmarks help national regulators formulate their own country-specific standards.

Labelling requirements for food colours 🔗

Proper labelling is a critical part of food colour regulation. In India, FSSAI mandates that any product containing synthetic food colours must carry the declaration “CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S)” on its label. The specific colours used must be listed by their INS number or common name. This declaration must appear beneath the ingredient list on the product packaging.

Labelling serves two purposes: it ensures regulatory transparency and it helps consumers – especially those with allergies or sensitivities – make informed choices. The US FDA similarly requires all colour additives to be declared by their listed names on product labels so that consumers can identify them.

Purity standards and safety checks 🔗

Permitted food colours must meet strict purity criteria before they reach the market. Synthetic colours, in particular, can contain trace impurities from the manufacturing process, including heavy metals such as lead, arsenic, zinc, and copper. FSSAI regulations specify maximum residual limits (MRLs) for these contaminants – for instance, arsenic content must be below 3 ppm and lead below 10 ppm in synthetic colours.

Both synthetic and natural colours must conform to standards of identity, purity, and organoleptic quality. Compliance with Good Manufacturing Practices (GMP) is mandatory. Colours that do not meet these standards cannot be legally used in food production.

Health concerns around synthetic food colours 🔗

The safety of synthetic food colours has been a subject of ongoing scientific debate. A narrative review published in Toxics highlights that consumer concern about synthetic food colour safety continues to grow, with new evaluations regularly published by both EFSA and JECFA.

Some of the commonly raised health concerns include:

Allergic reactions: Tartrazine (Yellow No. 5) is the most frequently cited colour for triggering allergic-type responses, including hives and itching, particularly in individuals who are also sensitive to aspirin.

Hyperactivity in children: Several studies have suggested a potential link between consumption of certain artificial food colours and increased hyperactivity in children. While conclusive causal evidence remains limited, regulatory bodies in Europe introduced mandatory warning labels on products containing specific azo dyes.

Organ toxicity at high doses: Animal studies have shown that exposure to synthetic dyes at doses far exceeding the ADI can cause liver and kidney damage. However, at approved usage levels, these effects have not been replicated in human studies.

It is important to note that when used within prescribed limits, permitted synthetic food colours are considered safe by major food safety authorities worldwide. The key lies in strict compliance with regulations.

Non-permitted colours: a real danger 🔗

While permitted colours undergo rigorous safety testing, non-permitted colours pose a genuine threat. A notable example is Rhodamine-B, an industrial dye used in textiles and plastics that has been found in street foods like cotton candy and Gobi Manchurian in India. Exposure to Rhodamine-B is linked to potential carcinogenic effects, eye damage, and respiratory problems. The Karnataka government banned the use of Rhodamine-B in food in 2024, with violations carrying imprisonment of up to seven years and fines of up to ₹10 lakh.

Other non-permitted colours sometimes found in adulterated food include Metanil Yellow (used illegally in turmeric powder, sweets, and pulses) and Sudan dyes (industrial dyes occasionally found in chilli powder). These substances are not approved for food use anywhere in the world and can cause serious health damage.

The shift toward natural colours 🔗

Consumer preference is gradually shifting toward natural food colours. Research published in the Journal of Food Composition and Analysis notes that consumer interest in natural pigments as food colourants is increasing due to their perceived higher safety margins. The four main categories of natural pigments used in the food industry are chlorophyll, carotenoids, anthocyanins, and betalains.

However, natural colours come with limitations. They tend to be less stable during processing, more sensitive to light, heat, and pH changes, and more expensive to produce. This is why synthetic colours continue to dominate the commercial food market, especially in processed and packaged products. Ongoing research in encapsulation and microencapsulation technologies is working to improve the stability and shelf life of natural food colours.

Key regulations at a glance 🔗

Here is a quick summary of regulatory frameworks governing food colours across major jurisdictions:

India (FSSAI): Permits 8 synthetic and several natural food colours under the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011. General synthetic colour limit is 100 ppm (200 ppm for specific categories). Mandatory labelling with INS codes required.

United States (FDA): Classifies colour additives into certified (synthetic) and exempt (natural) categories. All certified colours require batch-by-batch testing before use. Colour additives found to cause cancer in animals or humans are not approved.

European Union (EFSA): Uses the E-number system (e.g., E102 for Tartrazine, E110 for Sunset Yellow). Mandates warning labels on products containing certain azo dyes linked to hyperactivity in children.

International (Codex Alimentarius / FAO-WHO): Sets globally harmonised standards for food additive safety, including ADI values and maximum permitted levels through JECFA evaluations.

What do you think? Next time you pick up a packaged food item, will you check the label for colour additive declarations? And given the growing consumer demand for natural ingredients, do you think synthetic food colours will eventually be phased out – or will their cost and stability advantages keep them dominant in the food industry?

References

1. https://pmc.ncbi.nlm.nih.gov/articles/PMC8834239/
2. https://www.fssai.gov.in/
3. https://www.fda.gov/consumers/consumer-updates/how-safe-are-color-additives
4. https://natcol.org/natural-food-color/introduction-to-natural-food-colors/
5. https://faia.org.uk/food-colours/
6. https://www.ajantacolours.com/blogs/artical/latest-fssai-colours-all-manufacturers-should-know
7. https://www.foodandnutritionjournal.org/volume12number2/consumer-awareness-and-contemporary-policy-regulations-on-artificial-food-colourant-safety-in-india/
8. https://pmc.ncbi.nlm.nih.gov/articles/PMC11280921/
9. https://www.foodsafetymantra.com/regulatory-insight/spices-condiments-and-additives/fssai-regulations-on-the-use-of-food-colours-and-flavors/
10. https://www.mdpi.com/2305-6320/12/7/466
11. https://lexcomply.com/blog/karnataka-ban-on-use-of-artificial-food-colours-what-food-colours-and-additives-to-be-used/
12. https://www.sciencedirect.com/science/article/abs/pii/S2212429223000548