Nature has pigmented a wide range of colours in the eatables provided by it. Thus, human has developed an instinct to get attracted to foods and drinks which bear pleasant colours

Adding attractive colours can definately enahnce the appetizing value of food & drinks; and more so certain colours compliment certain flavours.

Technically a colour additive is any dye, pigment or substance that can impart colour when added or applied to food, drug, cosmetic or the human body. 




The primary reasons of adding colours to foods include -

• To offset colour loss due to exposure to light, air, extremes of temperatures, moisture and processing of food.
• Off-colour foods are often incorrectly associated with inferior quality 
• To enhance colours that occur naturally but at levels weaker than those associated with a given food. 

• To provide a colourful appearance to certain "fun foods". Many candies and holiday treats are coloured to create a festive appearance. 
• To protect flavours and vitamins that may be affected by sunlight during storage.