Dark secrets of food colours

From saffron-tinted biryanis to crimson jalebis, the very colours we associate with taste and tradition are raising new concerns—about health, transparency & regulation

- SUGANDHA MUKHERJEE

HE 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.