The Role of Food Colours
Food colours are additives used to restore, enhance, or add colour to food and beverages. Their purpose is almost entirely visual; they influence our perception of flavour, freshness, and quality before we even take a bite. During processing, many foods
lose their natural colour due to heat or light. Manufacturers add colours to restore this appeal and ensure every batch of a product looks consistent, which builds brand recognition. In India, the use of these colours is not a free-for-all. The Food Safety and Standards Authority of India (FSSAI) is the governing body that decides which colours are safe, in what quantities, and in which specific food items they can be used.
Natural vs. Synthetic: What's the Difference?
Permitted food colours fall into two main categories: natural and synthetic. Natural colours are derived from plant, animal, or mineral sources, such as curcumin from turmeric (yellow), chlorophyll from green plants, and carotenoids from carrots and mangoes. They are often preferred by consumers seeking 'clean labels'. Synthetic colours are chemically manufactured and are popular in the food industry because they are cheaper, more stable, and produce a more intense, uniform colour. The FSSAI has approved a specific list of both natural and synthetic colours for use in India. Anything not on this list is illegal to add to food products sold in the country.
The FSSAI's Approved List of Synthetic Colours
Currently, the FSSAI permits eight synthetic colours for use in specified food categories. Each is identified by an International Numbering System (INS) code, which you will see on food labels. The permitted list includes: Tartrazine (INS 102), a lemon-yellow dye; Sunset Yellow FCF (INS 110), an orange-yellow shade; Carmoisine (INS 122) and Ponceau 4R (INS 124), which provide red hues; Erythrosine (INS 127) for a cherry-red or pink colour; Indigo Carmine (INS 132) and Brilliant Blue FCF (INS 133) for blues; and Fast Green FCF (INS 143) for green shades. It's crucial that manufacturers adhere strictly to this list and avoid banned dyes like Rhodamine B and Metanil Yellow, which pose serious health risks.
Are 'Permitted' Colours Always Safe?
While permitted colours are considered safe when used within regulatory limits, the key lies in dosage. The FSSAI sets a general limit for synthetic colours at 100 parts per million (ppm), though this can be higher (up to 200 ppm) for specific items like beverages and confectionery. Global bodies also establish an 'Acceptable Daily Intake' (ADI) for each colour, which is the amount that can be consumed daily over a lifetime without significant health risk. However, some studies raise concerns that children, due to their lower body weight and higher consumption of colourful snacks and drinks, may exceed these ADI limits for certain dyes like Sunset Yellow. Some synthetic colours, particularly azo dyes like Tartrazine, have also been linked to allergic reactions (like hives) or hyperactivity in sensitive individuals.
How to Become a Smart Shopper: Reading the Label
The most powerful tool for any consumer is the ability to read the ingredients list on the back of the pack. FSSAI mandates that all ingredients, including colours, must be declared. Look for the declaration 'CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S)' and a list of the specific colours used, either by name (e.g., Tartrazine) or by their INS number (e.g., INS 102). The ingredients are listed in descending order by weight, so the first few ingredients make up the bulk of the product. Be wary of front-of-pack claims like 'natural', as this term is not tightly regulated and can be misleading. Your best defence is to ignore the marketing on the front and rely on the legally required information on the back.
