The hidden risks behind the vibrant hues in many Indian foods

This article reveals the hidden risks behind the vibrant hues in many Indian foods, especially those sold in packaged or informal settings.

Synthetic Food Colourants (SFCs): Common but Controversial
- Widely used dyes include tartrazine (E102), sunset yellow (E110), carmoisine, brilliant blue, and erythrosine.
- Though permitted by FSSAI within limits, overuse or prolonged exposure—especially in unregulated sectors—can pose health risks.

Health Concerns
- Children are particularly vulnerable; studies link excessive intake to hyperactivity, allergic reactions, and even organ toxicity.
- The **cumulative effect** of consuming these dyes from multiple sources is a growing concern.

Global vs. Indian Regulation
- The EU mandates warning labels on products with dyes like E102 and E110.
- France has banned titanium dioxide, while India still permits it.
- Enforcement in India is inconsistent, especially in the unorganised food sector.

Labeling Gaps
- Packaged foods often list colours vaguely as “INS 110” or “permitted colour.”
- Street foods and local snacks typically lack any labeling, leaving consumers unaware.

Rise of Natural Alternatives
- Brands like Sprig and Neotea offer colours from paprika, spinach, turmeric, and beetroot.
- These natural dyes may offer antioxidant benefits, though they degrade faster under heat.

Consumer Awareness: Still Evolving
- Urban consumers are increasingly label-conscious.
- Rural and lower-income populations often assume that if it’s sold, it must be safe.

The article underscores a critical shift: bright doesn’t always mean better, and informed choices are key to protecting health.