Synthetic Food Colourants: Applications, Regulatory Perspectives, and Potential Health Implications

Food colourants are widely used additives that enhance the visual appeal and consumer acceptability of foods, beverages, pharmaceuticals, and cosmetic products. Based on origin, food colours are classified as self-colouring foods, natural colourants, and synthetic or artificial colourants. Synthetic dyes such as tartrazine, Allura Red AC, Sunset Yellow FCF, Brilliant Blue FCF, and Ponceau 4R are extensively employed due to their low cost, high colour intensity, and superior stability compared to natural alternatives. However, increasing scientific and regulatory scrutiny has raised concerns regarding their potential health effects, particularly in children. Several studies suggest associations between artificial food colours and adverse outcomes including hyperactivity, allergic reactions, asthma exacerbation, sleep disturbances, and behavioural changes, although conclusive causal evidence remains limited.
This review summarizes the classification, applications, chemical characteristics, regulatory status, and health implications of commonly used synthetic food colourants. It highlights international regulatory frameworks governing food colours, including evaluations by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), European Food Safety Authority (EFSA), U.S. Food and Drug Administration (FDA), and the Food Safety and Standards Authority of India (FSSAI). Differences in permitted colours, acceptable daily intake (ADI) values, labelling requirements, and national restrictions are discussed. Analytical techniques such as chromatography, spectrometry, and electrochemical methods used for the detection and quantification of synthetic dyes are also outlined. Although synthetic colourants are permitted within defined safety limits, their non-nutritive nature and potential adverse effects warrant cautious use. The review emphasizes the need for regulatory compliance, consumer awareness, and a gradual shift toward safer natural colour alternatives, particularly in foods consumed by children.