The appearance of a food is largely determined by its colour, and subsequently the texture.
Food choice and perception are greatly affected by color. If the strawberry ice cream appears to be white, or a chocolate biscuit appears pale yellow, it loses its credibility and the excitement of the customer is also lost. This creates a negative impact on the brand’s identity. Hence, colours are important in adding the aesthetic to the food. However, there is a shift in the food market from using petroleum based colours to using plant derived and clean label additives. Consumers are also getting aware about this. A good food consultant can assist you in choosing the right clean label colours for the wide range of processed food.
The History of Colors in Food
As the era of processed foods began in the late 20th century, the use of the synthetic colours caught the pace due to the affordability, excellent stability, and wide range options.
Gigantic amounts of brightly colored baked goods, candies, soft drinks, and snacks were made in great part due to these petroleum-derived artificial dyes.
Common synthetic pigments consisted of the following:
- Yellow No. 5 Tartrazine or tartzine
- Yellow No. 6 The Sunset Yellow FCF
- Blue No. 1 (Bright Blue FCF)
- Red No. 40, or Allura Red AC
Although such dyes satisfied functional and economic requirements, food safety authorities and consumer groups started observing them closely because of increasing scientific evidence indicating that some food color additives caused children to be hyperactive, induce allergic responses, and are possibly carcinogenic. If you ever find yourself in the dilemma of which color additive to use, you can always take the support of a food consultant, such as the Frontline Food Consultant and Engineers (FFCE), who have a proven experience in in this area.
Regulatory requirements of FDA and FSSAI
FDA Banned/Additive List, United States
The United States Food and Drug Administration (FDA) has a strict list of color additives which are allowed and banned. A number of dyes have been banned over the years because they are toxic and include:
The Number 2 Red/ Amaranth Red: Ceased to be used in foods since 1976 for the risk of cancer causing compounds.
Violet No. 1: Banned for lack of adequate safety information.
Citrus Red No. 2: Restricted use; used to color orange peels only.
Also, the FDA continues to regulate 21 CFR Parts 70–82 rules on certified dyes and, for safety purposes, mandates batch certification for artificial colors.
India: FSSAI Guidelines
The Food Safety and Standards Act of 2011 has permitted the use of natural as well as artificial color additives in foods, however in regulated quantities. The following artificial dyes are permitted:
- (INS 102) Tartrazine
- FCF Sunset Yellow (INS 110)
- FCF in Brilliant Blue (INS 133)
- (INS 122) Carmoisine
But certain food categories limit the application of particular colors, like erythrosine (INS 127), and their use in the long term is under consideration. The transition towards natural colorants has been given importance by the FSSAI in recent updates, particularly in the infant, child, and health-related categories.
Types of Color Additives in Foods
The color additives can be classified broadly as:
1. Synthetic (Artificial) Colors / Petroleum-derived
Deliver vivid, reproducible coloration
Heat, light, and pH stable
Examples: Red 40, Blue 1, Yellow 5
2. Natural Colorants
From plant, animal, or mineral sources
May be temperature-, pH-, and oxidation-sensitive
Usually “clean label” promoted
Examples:
Anthocyanins (berry, purple cabbage)
Carotenoids (beta-carotene, paprika, lycopene)
Chlorophylls (leafy greens)
Curcumin (turmeric)
Beetroot Red (betanin)
Spirulina Extract (blue-green algae)
Emerging Trends: The Age of Naturally Derived Colors
Food processors and food manufacturers are now reformulating their products to replace synthetic color with natural ones, due to:
- Clean label demand
- Health consciousness on the rise
- Regulatory pressures
- Sustainability concerns
Additional Recent Naturally Occurring Innovations Are:
- Purple Sweet Potato Extracts – Rich in anthocyanins; applied to candies and drinks.
- Microalgae-Derived Phycocyanin – Blue colour from spirulina, stable and accepted in a number of markets.
- Fermentation-Derived Colors – Biotechnologically derived pigments (e.g., Monascus red, fungal melanin) for greater stability and scalability.
- Gardenia Blue and Yellow – From gardenia fruit, well-liked in Asia and presently gaining interest globally.
Challenges in Using Natural Colors:
Color instability (specifically to light or pH change)
Higher cost
Limited shade range
Label complication (as a few extracts may not be labeled as “additives” according to source and country regulations)
Conclusion
The food market is going through a shift from artificial to natural coloring. As consumers more and more focus on reading the label, manufacturers are left with the challenge of creating plant-based, fermented, and bio-tech manufactured colors that, in addition to being safe, are also desirable.
Product developers, food technologists, and regulatory experts need to navigate carefully the esthetic needs, processability, and regulations. Into the horizon of food color move sustainability, transparency, and natural innovation — where what is good to eat, feels good to eat too.
