Food Colour: Festive Significance And Safety Aspects

Monica Pradhan

Brightly coloured food is always an eye appeal. Colour of food is usually considered a yardstick of freshness and can influence buyers’ decisions. Colourful delicacies are an integral part of the food heritage of most communities in Nepal. Some of these foods have cultural significance and skills involved to prepare it have been handed down through generations. 

In the industrial front, food colour as an additive has been a boon for processed food manufacturing. Variations in products and flavour is now possible using choicest colours. However, processors need to comply with applicable national food code that guides the use of permitted food colour and their prescribed limits. Indiscriminate use of colour additives in terms of type of colour, dosage and purity could endanger human health. Unscrupulous food traders could pose challenges to legal compliance. Hence, continued monitoring of its usage is imperative to ensure public health.

World Food Day observed on 16th October, 2022 with the theme “Let NO ONE behind” also highlights the importance of ensuring safe food to all level of society. It is time we review the safety aspects of our dietary habits as any malpractice could impact the lives of many.

Coloured Delicacies

In Nepal, some traditional sweets and savoury delicacies are prepared using added colours. Most Newar communities include orange-coloured Nimki (made from wheat flour), pink-coloured Fini (made from wheat flour) and colourful Jhilia Roti (made from rice flour paste) during festive rituals. Other common sweet delicacies used in festivities like Ladoo, Jalebi, Buniya, Ghewar, Kesari Peda (saffron milk fudge), Elaichi Barfi and Rasmalai are prepared using colouring agents. 

The use of food colour in street foods is still common. Much relished foods like Aloo Nimki (savory wheat flour snacks and spicy potato gravy) and Gilo Chatpate (crunchy spicy snack made of puffed rice and vegetables) are common amongst most communities in eastern Nepal. Aoo Dum, a spicy, red potato delicacy is a quintessential snack dish amongst Nepalese communities in Darjeeling and Kalimpong districts in Eastern India. This food is close to the heart of many who have lived in these hills. While tomatoes and red chili is now used in the household preparation of these relished foods, most street vendors still use food colour. Caterers prefer using spices with red food colour in gravies as this helps enhance appeal and visually stimulate the appetite

Any family gathering is not complete without the use of aerated soft drinks and fruit juices. These are common non-alcoholic drinks that contain food colour. Most globally relished brands of carbonated drinks and flavoured milk contain food color. 

Similarly, any dessert menu cannot go without ice creams in different flavours tinted with matching colours. Moreover, the appeal for artistic colorful cakes, coloured confections, doughnuts with multi-colored sprinkles, cotton candy and cheese balls especially amongst children is growing as ever. Colour is a significant aspect of all these foods. 

Forms of Food Colours 

Food colours generally come in natural or synthetic forms. Natural dyes are purified pigments extracted from plants, algae, insects, vegetables like beetroot, red cabbage, carrots, tomatoes, turmeric, chili and fruits like berries and apricot. Anthocyanin and Carotenoid components in fruits and vegetables are extracted to make natural red, blue, yellow, orange and violet colours. Green colour is derived from chlorophyll in plants. Some common natural food colours include Annatto, beta- Carotene, Saffron, Turmeric and Caramel.

Since the innovation of the first synthetic colour Mauveine in 1856 AD, industrial application of food colour gained momentum. Synthetic food colours are products of chemical reactions. These include Amaranth, Carmoisine, Ponceau 4R, Tartrazine, Sunset yellow FCF, Brilliant blue FCF, Indigo carmine, Wool green B.S., etc. Not only are they less expensive, but also give a more intense uniform colour. Hence, it is more widely used as compared to naturally derived colours. 

Food colour is already an integral part of food product development and culinary arena. Daily household edibles like jam, sauce, pickle and table butter have colouring agent as their ingredient. 

Globally, food research is widening its scope toward technological innovations aimed at enhancing aesthetic appeal, convenience, creativity, and shelf life. A pertinent example would be evolving technology of 3-D printed foods where food colour has a crucial role. Looked upon as food of the future, this food can be tailor-made to suit personal requirements like geriatric and convenience foods. Hence, safety aspect of food colour consumption is crucial. 

Impacts On Health

Adulteration of food with colors made from heavy metals and inorganic elements that are intended for nonfood use can prove fatal to human health. The Azo-functional group and aromatic ring structure in synthetic dyes contributes to its unstable linkage. Intestinal bacteria cleave such linkages and dye compound enter the central nervous system and brain. Studies have linked Tartrazine with adverse impact on functioning of cerebellum, submandibular glands and kidney. 

With increasing consumer concern around synthetic dyes and use of colors in street foods, the roles of regulatory bodies in scaling up compositional analysis of color including toxicological testing is pivotal. Scientific studies have linked food color with hyperactivity in children. European Food Safety Authority in 2009 however proclaimed the lack of substantiate linkage between color additives and behavioral effects.

Naturally derived food colours is safe for human health. Innovative ways of using natural food colors need to be devised. One simple household method of preparing natural bright red color paste is by extracting the red color from dried red Chili. The procedure involves deseeding the Chili and soaking the flakes in warm water for sometime followed by grinding it into a paste. 

The Food Act and Rules of Nepal guide the use of food colours in terms of type and permitted level. The National Acceptable Daily Intake (ADI) is the guide for food processors regarding use of food colours. This is based on toxicological studies and is in line with the Codex Food Code. 

Schedule-10 of Food Rule, 2027 BS specifies the Coal tar (synthetic dyes) food colour that can be used. It outlines the permissible level, types of food in which it can be incorporated and the Color Index No which is to be mentioned on the packing label. This schedule also enlists the permitted natural food colours. 

Food processors also need to adhere to handling, labelling and proper storage requirements Additionally, as colours are used in minuscule amounts it is equally important to determine their retention time and maintain optimal stock to avoid quality issues. 

Way ahead

Food colour is an innovation for the processed food industry and an integral part of food product development. With the advent of innovative technologies and culinary art, consumers today can choose from an array of coloured food. However, technological innovations should also be harnessed for safer alternatives. There is a need to expand our research on extraction of natural food colours and impact study of chemical residues from food colour. 

Food habits have always been guided by traditions, availability and personal choices. With the progress of Food Science, it is now possible to review our culinary heritage to ensure food safety. While it is very important to preserve authentic foods including street foods, it is equally important to ensure hygienic practices and use of food grade ingredients in its preparation. 

Manufacturers need to ensure compliance with applicable regulatory guidelines on the type of food colour, dosage, colour, lot traceability and good manufacturing practices. The vigilance of Consumer forum on possible malpractices would be beneficial. Surveillance by government agencies is pivotal here. Consumers should consider substituting some of their food choices to ensure health and safety.

The surge in the use of coloured foods especially during festivities needs to be monitored by all concerned stakeholders. It is time we reflect upon our food practices and adopt a healthier approach to ensure safe health for all. 

(The author is a food technologist and can be contacted at monicakpg@yahoo.com)