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

Erythrosine (E127/INS 127) Used in: Candied fruits, cake toppings, cherries Health concerns: Thyroid disruption, DNA damage in high doses, allergic reactions

- NANDHA MUKHERJEE

NANDHA MUKHERJEE HE GULAB JAMUN glistens under the mithai shop's yellow lights, its rich caramel hue soaked in sugar syrup. But behind visual perfection often lies a more cynical truth — colours such as carmine, erythrosine or sunset yellow are working overtime to make the product 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 always celebrated colour.

From saffron-tinted biryanis to crimson jalebis, vibrant colours signal richness, flavour, and festivity. But behind the visual appeal, the synthetic colours we associate with taste and tradition are raising new concerns—about health, transparency, and regulation.

India's packaged food sector grows increasingly informal, with vendors continuing to use synthetic food colourants (SFCs) under increasing scrutiny. Widely used, these chemicals form the visible pigment of much of what a consumer consumes.

Some of the most commonly used synthetic food colourants in India include tartrazine (yellow No. 5), sunset yellow, carmoisine, brilliant blue, and erythrosine.

“These are permitted by the Food Safety and Standards Authority of India (FSSAI) and deemed safe when used in prescribed limits. However, excessive or prolonged consumption, especially from unregulated food sectors, may pose risks—particularly for children or individuals with sensitivities,” she adds.