Have you ever wondered what makes your favourite candy so brightly coloured or why some ice creams look more tempting than others? It's all thanks to food colouring! Food colouring is used to make food more appealing and fun, like the bright orange in Jalebis or the deep red in Tandoori Chicken that catches your eye and makes your mouth water. Manufacturers also use food colouring to ensure their products look consistent every time you buy them, so Rasgullas are always pleasantly white, and mango ice cream is always sunny yellow, just as you expect. During processing, foods can lose their natural colours, so adding dyes helps bring back that lost vibrancy, ensuring that pickles retain their green or red shades even after months of storage.Food colours come from two main sources: natural and synthetic. Natural colours are derived from plants, minerals, or even animals. For example, the bright red colour in some sweets may come from beetroot juice, and the yellow in your lemon rice might be from turmeric. These natural sources are generally considered safe and can even offer some health benefits, like the antioxidants in beetroot. Synthetic colours, on the other hand, are man-made in a lab and are used because they produce a more vibrant colour at a lower cost.The colour of food can change how we perceive its taste. A strawberry-flavoured drink might seem tastier and sweeter if it’s a deep red rather than a pale pink. This psychological effect of colours means that food companies can make their products seem more flavourful without changing the recipe. For instance, if you were given a green apple drink that was colourless, you might not find it as tangy or delicious as when it's brightly coloured. The same goes for traditional Indian sweets like Peda or Barfi, which often use saffron for a golden hue, enhancing their appeal.While adding colour to food can make it more enjoyable, it's important to consume coloured foods in moderation, especially synthetic ones. Natural colours are generally safer, but synthetic colours might have health effects, particularly for kids. Some colours have been linked to hyperactivity and attention issues in sensitive children.Next time you're enjoying a plate of colourful Biryani, decorated with bright food colours, or sipping on a chilled glass of Rooh Afza, think about the colours that make these foods so visually appealing. Whether natural or synthetic, food colours play a big part in our dining experiences, affecting everything from our taste perceptions to our food choices. Just remember, the most colourful plate isn't just about looks; it's also about enjoying your food responsibly and healthily. So, the next time you pick up something to eat, take a moment to appreciate the science and art behind those captivating hues!.Ancient originsThe use of food colouring dates back to ancient times. The Egyptians used saffron and other spices to alter the colour of their food to make it more appealing..Beetle juice, literallyThe red dye called carmine, which is used in everything from yoghurt to lipstick, is made from cochineal insects. These tiny bugs are dried and crushed to produce a deep red colour..Blue M&MsBlue dye was once banned from M&Ms. They reintroduced it in 1995 after a massive customer petition..Taste illusionsStudies have shown that colouring can fool our taste buds. For example, people might taste orange in a drink that is coloured orange, even if it is actually lemon-flavoured.. DIY colouringBefore synthetic dyes, chefs used natural sources like spinach for green, turmeric for yellow, and beets for red to colour their foods..Titanic tintWhen the Titanic sank, the ocean liner was carrying about 75,000 pounds of food colouring.Green ketchup?In the early 2000s, Heinz produced green ketchup. While it tasted the same as the original, it didn't last long due to poor sales.Colouring vs. flavouringFood colouring doesn’t add any flavour—only colour. This allows food manufacturers to maintain a consistent look without altering taste.Regulation rundownFood dyes are among the most regulated and tested food products. Each batch must be certified by food safety authorities to ensure it meets strict safety standards..Double dutySome food colours have dual purposes; for example, turmeric is used both as a spice and a colouring agent, adding both flavour and a golden hue to dishes.
Have you ever wondered what makes your favourite candy so brightly coloured or why some ice creams look more tempting than others? It's all thanks to food colouring! Food colouring is used to make food more appealing and fun, like the bright orange in Jalebis or the deep red in Tandoori Chicken that catches your eye and makes your mouth water. Manufacturers also use food colouring to ensure their products look consistent every time you buy them, so Rasgullas are always pleasantly white, and mango ice cream is always sunny yellow, just as you expect. During processing, foods can lose their natural colours, so adding dyes helps bring back that lost vibrancy, ensuring that pickles retain their green or red shades even after months of storage.Food colours come from two main sources: natural and synthetic. Natural colours are derived from plants, minerals, or even animals. For example, the bright red colour in some sweets may come from beetroot juice, and the yellow in your lemon rice might be from turmeric. These natural sources are generally considered safe and can even offer some health benefits, like the antioxidants in beetroot. Synthetic colours, on the other hand, are man-made in a lab and are used because they produce a more vibrant colour at a lower cost.The colour of food can change how we perceive its taste. A strawberry-flavoured drink might seem tastier and sweeter if it’s a deep red rather than a pale pink. This psychological effect of colours means that food companies can make their products seem more flavourful without changing the recipe. For instance, if you were given a green apple drink that was colourless, you might not find it as tangy or delicious as when it's brightly coloured. The same goes for traditional Indian sweets like Peda or Barfi, which often use saffron for a golden hue, enhancing their appeal.While adding colour to food can make it more enjoyable, it's important to consume coloured foods in moderation, especially synthetic ones. Natural colours are generally safer, but synthetic colours might have health effects, particularly for kids. Some colours have been linked to hyperactivity and attention issues in sensitive children.Next time you're enjoying a plate of colourful Biryani, decorated with bright food colours, or sipping on a chilled glass of Rooh Afza, think about the colours that make these foods so visually appealing. Whether natural or synthetic, food colours play a big part in our dining experiences, affecting everything from our taste perceptions to our food choices. Just remember, the most colourful plate isn't just about looks; it's also about enjoying your food responsibly and healthily. So, the next time you pick up something to eat, take a moment to appreciate the science and art behind those captivating hues!.Ancient originsThe use of food colouring dates back to ancient times. The Egyptians used saffron and other spices to alter the colour of their food to make it more appealing..Beetle juice, literallyThe red dye called carmine, which is used in everything from yoghurt to lipstick, is made from cochineal insects. These tiny bugs are dried and crushed to produce a deep red colour..Blue M&MsBlue dye was once banned from M&Ms. They reintroduced it in 1995 after a massive customer petition..Taste illusionsStudies have shown that colouring can fool our taste buds. For example, people might taste orange in a drink that is coloured orange, even if it is actually lemon-flavoured.. DIY colouringBefore synthetic dyes, chefs used natural sources like spinach for green, turmeric for yellow, and beets for red to colour their foods..Titanic tintWhen the Titanic sank, the ocean liner was carrying about 75,000 pounds of food colouring.Green ketchup?In the early 2000s, Heinz produced green ketchup. While it tasted the same as the original, it didn't last long due to poor sales.Colouring vs. flavouringFood colouring doesn’t add any flavour—only colour. This allows food manufacturers to maintain a consistent look without altering taste.Regulation rundownFood dyes are among the most regulated and tested food products. Each batch must be certified by food safety authorities to ensure it meets strict safety standards..Double dutySome food colours have dual purposes; for example, turmeric is used both as a spice and a colouring agent, adding both flavour and a golden hue to dishes.
