The FSSAI has stringent control on food colors in India, categorizing permitted food colours into natural and synthetic. Each permitted synthetic colour has stringent safe levels not exceeding 100 mg/kg. These FSSAI guidelines for food colors have specific requirements about acceptable additives, their conditions of use, purity, and labeling requirements to ensure safe food product development. Additives in food are essentially flavoring agents or colours which increase consumer acceptability, and these should adhere to FSSAI Maximum Permitted Levels and be listed under the FSSAI approved food additives list. With increase in the use of clean label products the food product developers are to be careful in their products to comply with consumer and Food Business Operator (FBO) expectations. [1]
FSSAI Guidelines for Food Colours and Flavours: Ensuring Safety and Compliance in India
The FSSAI has stringent control on food colors in India, categorizing permitted food colours into natural and synthetic. Each permitted synthetic colour has stringent safe levels not exceeding 100 mg/kg. These FSSAI guidelines for food colors have specific requirements about acceptable additives, their conditions of use, purity, and labeling requirements to ensure safe food product development. Additives in food are essentially flavoring agents or colours which increase consumer acceptability, and these should adhere to FSSAI Maximum Permitted Levels and be listed under the FSSAI approved food additives list. With increase in the use of clean label products the food product developers are to be careful in their products to comply with consumer and Food Business Operator (FBO) expectations. [1]
Purpose and Objectives of FSSAI Guidelines
The objective of FSSAI guidelines on food color are to ensure a safe consumption from any health-hazard associated by the article and to provide Food Business Operators (FBOs) with the proper guidance for safe food manufacturing, and labeling. Non-compliance in these would result in risk to the consumers, manufacturers liability and manufacturer’s reputation damage.
The primary objectives of food colors and flavors are:
- Prevent misuse: To minimize the use of harmful or dangerous food additives.
- Maintain food quality: To maintain the food product’s characteristics and quality; such as the nutritional and sensory properties of food are not affected.
- Ensure compliance: To provide Food Business Operators (FBO) Compliance guidelines that are to benefit all food business stakeholders and most of all the consumer.
By setting the allowed additives and the FSSAI Maximum Permitted Levels, as well as specific labeling requirements, FSSAI ensures to assist with development of products and consumer satisfaction, while simultaneously protecting the consumer. [2]
Regulatory Framework Governing Food Colours and Flavours in India
The FSSAI regulation that oversees food colors and flavors is Food Safety and Standards Act, 2006 and Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011, with following amendments.
In India it is stated that a food additive shall only be permitted when:
- Used for an appropriate technological purpose.
- Used in according to Good Manufacturing Practice (GMP).
- Used at a minimum level required to achieve the intended technological purpose.
- Do not mask inferior quality or any undesirable characteristics.
- Meet the standards set out by Food Safety and Standards Authority of India for food grade quality and safety requirements.
The FSSAI also produces a FSSAI Approved Food Additives List to ensure they are correctly applied to different food types, there have been various amendments to the regulations such as; updated specifications of additives, modification to permitted food types, improved traceability, stricter labeling regulations and harmonised regulations with Codex Alimentarius. It is important for all Food Business Operators (FBO) to constantly monitor for amendment in the Gazette of India issued by FSSAI to ensure food production always follows current regulation and does not pose a health risk to the consumer. [3] [4]
Maximum Permitted Levels of Food Colours and Flavours
The FSSAI Maximum Permitted Levels are provided for food color and flavoring agent products. Based on the food category and intended purpose, the manufacturer will be required to apply a specific value, which helps them to meet the specific technological effect, and remains complaint.
MRLs for Heavy Metals in Food Colours
Food color products also must be complied with a specific limit for contaminants including the heavy metals and other adulterants to make product safe and high quality. All food colors products must comply with given contaminant limit:
Parameter | Limit |
Lead | <10 ppm |
Arsenic | <3 ppm |
Total Heavy Metals | ≤40 ppm |
Zinc & Copper | Within GMP limits |
These requirements help ensure that food colours remain safe and free from harmful contaminants.
Food Category-Specific Limits
Food Category | Synthetic Colour Limit (mg/kg) |
Distilled Beverages | 100 |
Soft Drinks & Juices | 100 |
Confectionery | 100–200 |
Bakery Products | 100 |
Dairy Products | 100 |
Ice Cream & Desserts | 100 |
Savoury Snacks | 100 |
The Permitted Synthetic Food Colour Limits should be category specific and will depend on current FSSAI regulations. Some products in confectionery category are allowed high range for coloring. Specific limits may exist according to category for confectionery items, and it will need to check in FSSAI regulation.
Flavouring Agents Limits
Unlike the permitted food color levels, FSSAI doesn’t have set numerical limits for all the flavoring agents. Flavoring substances should be:
- Used at Good Manufacturing Practices (GMP) levels
- Subject to category-specific condition(s) under relevant Regulations
- Conform to specified purity and identity requirements
- Should only be added for the correct technological function at minimal levels required
Specific flavoring agents might have specific limitations depending upon the food category and should be cross-checked from FSSAI Approved Food Additives list for applicable conditions of use.[5] [6]
Testing Requirements
Tests are required for verifying all food additives in terms of identity, purity, safety and regulatory compliance.
Major required tests include:
- Identity testing: Checks if the food additive conforms to specified parameters, helps in detecting any adulteration.
- Purity analysis: Ensures conformity with set standards for quality and purity.
- Heavy metal analysis: This analysis is to determine the number of contaminants present in the product which may be lead, arsenic, mercury, cadmium, etc.
- Stability testing: To assess the functional performance of the additives under storage and processing conditions.
- Migration testing: To determine potential migration from the food packaging into the food.
Advanced analytical methods like High-performance liquid chromatography (HPLC), Gas chromatography-mass spectrometry (GC-MS), Inductively coupled plasma-mass spectrometry (ICP-MS) and UV-Visible Spectrophotometry can be used to support compliance verification.
Labelling Requirements & Obligations
The FSSAI mandates strict labelling requirements to provide consumers with sufficient information for making informed choices and to meet the regulatory demands.
Regulatory Labelling Requirements
Food colors and flavorings must be clearly listed by their common names, or by the relevant INS number.
Declaration in labels when food colors is being used must clearly state:
- “CONTAINS PERMITTED NATURAL COLOR(S)”
- “CONTAINS PERMITTED SYNTHETIC FOOD COLOR(S)”
- “CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOR(S) AND ADDED FLAVOR(S)”
For flavoring agents, labels need to state explicitly if the flavor is natural, nature-identical, or synthetic. All food additives which have been derived from known allergens need to be labelled. Labels require declaration as “Not for phenylketonurics” where aspartame is used in food product according to the FSS (Packaging and Labeling) Regulations, 2011. [7]
Obligations for Food Business Operators (FBOs)
Effective Food Business Operator (FBO) Compliance for food colours and flavors:
- Record keeping of traceability of colours and flavors.
- Record keeping for usage and supporting documentation for additives.
- Periodic review of labels and declaration.
- Monitoring regulatory updates.
- Ensuring product claims and declarations remain accurate.
Key Compliance Note
The importance of the labels and declarations is equally as important as using approved additive usage and purity level. Incorrect declarations can lead to regulatory action, product recall and restriction of product on market.
FSSAI-Permitted Food Colours and Flavours
The Food Safety and Standards Authority of India permit a limited number of synthetic and natural colors in certain categories of foods, subject to purity, condition of usage and maximum levels permitted for each food category. Though due to clear labeling, there is increasing use of natural colors, use of synthetic colors continues in areas where stability or uniqueness of color needs to be addressed. Manufacturers must ensure that all color additives must comply with all regulatory standards and limitations for their use.
Approved Natural and Synthetic Food Colours
Type | Ingredient | INS Number | Purity Standard | Limits / Conditions |
Natural Colour | β-Carotene | INS 160a | ≥96% | Heavy metals per GMP |
Natural Colour | Curcumin (Turmeric) | INS 161b | ≥95% | Pb <10ppm, As <3ppm |
Natural Colour | Chlorophyll / Chlorophyllin | INS 140 | ≥90% | Total HM ≤40ppm |
Natural Colour | Annatto (Bixin) | INS 160b | ≥90% | Within heavy metal limits |
Synthetic Colour | Tartrazine | INS 102 | INS 102 | Up to 100 mg/kg |
Synthetic Colour | Allura Red | INS 129 | INS 129 | Up to 100 mg/kg |
Synthetic Colour | Brilliant Blue FCF | INS 133 | INS 133 | Up to 100 mg/kg |
Synthetic Colour | Sunset Yellow FCF | INS 110 | INS 110 | Up to 100 mg/kg |
FSSAI-Permitted Flavouring Agents
FSSAI allows usage of flavor agents subject to appropriate purity standards, conditions of use, Good Manufacturing practices (GMP) and in specific categories and uses based on Good Manufacturing Practices (GMP). Broadly flavor agents are classified as:
Type | Examples |
Natural Flavours | Vanilla Extract, Citrus Oils, Spice Oleoresins |
Nature-Identical Flavours | Vanillin, Citral, Benzaldehyde |
Synthetic Flavours | Ethyl Butyrate, Linalool |
Appropriate FSSAI permitted flavor agents should comply with the applicable regulations and labels correctly declared.
Prohibited Colours and Flavours
Some coloring and flavoring substances are forbidden because of potential harm and health risks. Examples include Sudan Dyes (I-IV), Rhodamine B, Metanil Yellow, Coumarin, Dihydrocoumarin, β-Asarone, Thujone, Safrole, and Isosafrole. Manufacturers should implement supplier qualification, raw material verification, and testing programs are in place to ensure that such prohibited additives are not utilized in the products. [8]
Compliance Challenges and Best Practices for Food Manufacturers
Food manufacturers face several technical and regulatory challenges in maintaining food color compliance in accordance with FSSAI guidelines for food colors. Such issues include clean label reformulations, stability constraints of natural colorants, increase in the cost of ingredients and conformance to international market regulations.
Best practices and effective Food Business Operator (FBO) Compliance, are outlined for food manufacturers:
- Procure raw materials from qualified suppliers and obtain certified Certificates of Analysis (COAs).
- Confirming the ingredients are on the FSSAI Approved Food Additives list.
- Comply with FSSAI Maximum Permitted levels and the specific rules about use.
- Regular testing needs to be carried out for quality, purity, safety and compliance.
- Establish traceability and the maintain precise labeling document.
- Review regulatory updates and Gazette notifications regularly.
- Optimize food product development using good practices in food formulation development and food formulation design.
Special attention is needed for infant foods, nutraceuticals, dietary supplements and food for special medical use, where specific limitations may apply. Food exporters need to comply with FSSAI as well as the destination market requirements. [2]
Conclusion
The FSSAI guidelines for food colors and flavouring helps to enhance consumer safety, compliance, and trust of consumers toward food product. The successful products and development rely on the manufacturers to strictly follow the FSSAI Maximum Permitted Levels, specifications and labeling rules, this will help to have a compliant and safe food product on market. Manufacturers must comply with FBO Compliance with regulatory requirement to introduce the product to the market.
Partner with Food Research Lab for the Food product development services, formulation, testing and regulatory service so you can confidently launch market-ready products to consumer!
References:
- Rameshbabu, J., & Swaminathan, U. (2024). Consumer awareness and contemporary policy regulations on artificial food colourant safety in India. Current Research in Nutrition and Food Science, 12(2). Retrieved from https://bit.ly/44ZroEn
- Dumpala, V. D., Sirra, A., Gorja, A., Madhavi, M., Jahnavi, B., & Akhila, V. (2025). Regulation and safety of food colors in India: Challenges, compliance, and future perspectives. International Journal of Innovative Research in Technology, 11(12). https://ijirt.org/publishedpaper/IJIRT177956_PAPER.pdf
- Bera, O. P., Singh, R., & Bhattacharya, S. (2023). Food literacy & food labeling laws—a legal analysis of India’s food policy. Journal of Family Medicine and Primary Care, 12(4), 606–610. https://doi.org/10.4103/jfmpc.jfmpc_880_22
- Silva, M. M., Reboredo, F. H., & Lidon, F. C. (2022). Food colour additives: A synoptical overview on their chemical properties, applications in food products, and health side effects. Foods, 11(3), 379. https://doi.org/10.3390/foods11030379
- Nagappan, K., Rajmohan, S. R., Ananda, M., Mahendran, A., Muthukumar, B., & V., P. P. (2025). A comprehensive review of various analytical methods available for the determination of food colours considering different regulatory aspects. International Journal of Applied Pharmaceutics, 17(6), 1–8. https://doi.org/10.22159/ijap.2025v17i6.55080
- Rizvi, N. F., Kumar, A., Chandra, R., & Haque, S. (2026). Synthetic food colourants: Applications, regulatory perspectives, and potential health implications. World Journal of Biology Pharmacy and Health Sciences, 25(1), 411–419. https://doi.org/10.30574/wjbphs.2026.25.1.0068. Retrieved from https://wjbphs.com/sites/default/files/fulltext_pdf/WJBPHS-2026-0068.pdf
- Food Safety and Standards Authority of India. (2025). Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011: Chapter 3 – Substances added to food. Retrieved from https://fssai.gov.in/upload/uploadfiles/files/Chapter%203%20(Substances%20added%20to%20food).pdf
- Food Safety and Standards Authority of India. (2025). Food Safety and Standards (Labelling and Display) Regulations, 2020 (Version VIII). Retrieved from https://fssai.gov.in/upload/uploadfiles/files/Comp_Labelling%20Display_Version%20VIII_09_09_2025.pdf
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
