The addition of colorants to foods is thought to have occurred in Egyptian cities as early as 1500 BC, when candy makers added natural extracts and wine to improve the products’ appearance. During the middle ages, the economy in the European countries was based on agriculture, and the peasants were accustomed to producing their own food locally or trading within the village communities. Under feudalism, aesthetic aspects were not considered, at least not by the vast majority of the generally very poor population. This situation changed with urbanization at the beginning of the Modern Age, when trade emerged—especially the import of precious spices and colors. One of the first food laws was created in Augsburg, Germany, in 1531.

The colour of your food plays an important role by visually stimulating your appetite. But have you ever wondered where these colours come from? Let’s take a closer look.

Why is Colour added in foods?

  • Off colour foods are generally considered inferior in quality and so colours are added.
  • Colours can also protect vitamins and flavours that may be affected by sunlight during storage.
  • By using colours, we can enhance the natural colour of a dish and introduce decorative colours to other foods.
  • Colour of the food can influence the perceived flavour.

Whether it is natural or synthetic, the key thing is to meet the desired specifications of the product as stipulated by regulation. There are a set of regulations according to FSSAI-the Indian regulatory body for the use of food colors in different foods. Even if there is a tilt towards natural products, if the desired specifications are not met, then this serves no purpose. Our plant and product are ISO 9001, Halal and Kosher certified.