The gulab jamun glistens under the mithai shop’s yellow lights, its rich caramel hue soaked in sugar syrup. But behind that visual perfection often lies a more chemical truth — colours such as carmoisine, erythrosine or sunset yellow may be working overtime to make the sweet more appealing than it naturally is. The same goes for the plate of orange-hued tandoori momos served at the roadside stall.
India’s foodscape has long celebrated colour. From saffron-tinted biryanis to crimson jalebis, vibrant hues signal freshness, flavour, and festivity. But today, the very colours we associate with taste and tradition are raising new concerns — about health, transparency, and regulation.
As India’s packaged food sector grows and informal food vendors continue to dominate everyday eating, synthetic food colourants (SFCs) are under increasing scrutiny. Widely used, these chemicals form the invisible pigment of much of what India consumes.
What we’re eating, unseen
“Some of the most commonly used synthetic food colourants in India include tartrazine (yellow No. 5), sunset yellow, carmoisine, brilliant blue, and erythrosine,” says Dr Manisha Arora, director, internal medicine at CK Birla Hospital, Delhi. “These are permitted by the Food Safety and Standards Authority of India (FSSAI) and deemed safe when used within prescribed limits. However, excessive or prolonged consumption, especially from unregulated food sectors, may pose risks — particularly for children or individuals with sensitivities,” she adds.
These synthetic dyes are prized by manufacturers for their brightness, stability under heat and light, and affordability. The problem? They are often overused, misused, or unlabelled. While occasional intake within regulated limits may not raise alarms, the cumulative effect of long-term exposure to synthetic dyes is increasingly debated. “Studies have indicated that long-term and excessive intake of certain SFCs may be linked to behavioural issues in children, such as hyperactivity, and could contribute to allergic reactions or potential organ toxicity,” warns Dr Arora. “The cumulative impact over time – especially from multiple food sources – is a concern and highlights the need for better monitoring and awareness.”
In global health circles, several food colourants used in India are under review or banned. The European Union mandates warning labels on products containing dyes like E102 (tartrazine) and E110 (sunset yellow), while France has banned titanium dioxide. India has not followed suit – yet.
Bright packs, vague labels
In packaged foods, synthetic colours often show up under vague identifiers – ‘INS 110’, ‘E129’, ‘permitted colour’. For the average Indian consumer, such labels are indecipherable. In informal food sectors — like roadside snacks, mithais, churan powders, or restaurant gravies — labelling is absent altogether.
“Consumer awareness around food colourants in India is still evolving,” says Dr Arora. “Urban and health-conscious consumers are increasingly reading labels and seeking clean-label alternatives. But a large portion of the population, especially in rural or lower-income settings, may not be informed – particularly where labelling is missing.”
Many consumers simply assume — if it’s sold on a shelf, it must be safe. Online, the divide is even more visible. On e-commerce platforms, some brands actively position themselves around clean, plant-based colours. Sprig sells a red-orange hue extracted from sweet paprika (INS 160c) and a marigold yellow made with sunflower oil, green tea extract, and glycerin. Neotea, another brand, offers spinach-derived green colour powders for natural cooking. On the same platforms, however, you’ll find bundled sets of seven liquid colours — a cocktail of propylene glycol, sodium benzoate, and synthetic dyes including E102, E110, E122, E124, E127, E129, E132, and E133. These are labelled as “permitted synthetic food colours”.
Meanwhile, new-age candy makers like Orileys have built their brand on using beetroot, curcumin, spinach, and paprika for colour, aligning with the global “food as function” trend, where ingredients serve both visual and health purposes.
The regulatory gap
The FSSAI permits eight synthetic food colours, with clear maximum residue limits (MRLs) ranging from 100 to 200 mg/kg depending on the food product. These align with Codex Alimentarius standards, but enforcement remains inconsistent.
“The FSSAI’s limits are adequate on paper,” says Dr Arora. “But in practice, enforcement remains a challenge — particularly in the unorganised sector.” During festive seasons, authorities ramp up raids and inspections. But experts say more systemic surveillance is needed year-round. With growing concern, natural food colourants are gaining traction — both among niche brands and urban home chefs. “Natural colours like those from turmeric (curcumin), beetroot (betanin), or spinach (chlorophyll) can carry antioxidant properties,” says Dr Arora. “While their primary role is visual, many do offer added health benefits.” But they come with trade-offs as natural colours degrade faster, especially under heat.So where does India stand globally? “India’s regulations are comparable to those in developed nations in terms of permitted dyes and limits,” says Dr Arora. “But countries like the EU have gone further – mandating warning labels and promoting natural alternatives. India is progressing, but stronger enforcement and better labelling are needed.”
The shift won’t be instant. For a country where colour is linked with celebration, appetite, and ritual, unlearning the idea that brightness equals quality is a tall order.