States » NorthPosted at: Oct 18 2026 7:17PM


Complete ban on non-food colours in UP

Lucknow, Oct 18 (UNI) To curb the arbitrary use of chemical colours for giving an attractive look to sweets, snacks, momos, chutney, bakery products and other food items, the Food Safety and Drug Administration (FSDA), Uttar Pradesh, has issued detailed guidelines for food business operators.
The instructions, issued on behalf of Commissioner, Food Safety and Drug Administration, Dr. Roshan Jacob, clarify that only those artificial or natural colours that are permitted for the relevant food category may be used in food items. The quantity of colours must also be kept within the prescribed maximum limit.
According to officials, the instructions have asked food manufacturers, halwais (sweet makers), hotel and restaurant operators, bakery establishments, dhaba operators and street food vendors to ensure compliance with the rules. Directions have also been given to widely publicise these guidelines through trade associations (vyapar mandals), hotel and restaurant associations, food vendor associations, Food Safety on Wheels (FSW) and regional meetings.
The guidelines stress special vigilance regarding colours used in street food and at dhabas. Operators have been cautioned not to use prohibited chemical colours in the green or red chutney served with samosas, chaat, momos and rolls. Instead, they have been advised to obtain natural colour and flavour from food ingredients such as tomato, beetroot, coriander and mint. The use of non-food colours, especially Rhodamine-B, in cotton candy, that is "budhiya ke baal", and ice golas has been described as completely prohibited.
Similarly, industrial dyes or any non-food colour cannot be used to give a red colour to tandoori and non-vegetarian dishes such as chicken tikka, kebabs, chaap and fried fish. The use of Kashmiri red chilli, deggi mirch and other suitable food ingredients has been advised for the required colour and flavour. Paprika extract may also be used only as per the conditions prescribed in the relevant food category.
The guidelines ask food business operators to avoid adding colour directly into a kadhai (wok) or pot from an open packet, spoon or pinch. A suitable digital weighing scale must be used to measure the quantity of colour. If facilities to accurately measure the prescribed quantity are not available, the instruction is not to use food colour at all. The aim is to reduce the possibility of colours being used beyond the prescribed limit.
The Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 specify the permitted colours and their maximum quantities for various food categories. The guidelines clarify that a colour can be used in a food item only if it is permitted in the relevant category.
For products such as boondi laddu, jalebi, barfi decoration and hard candy, the general maximum limit for permitted artificial colours is stated as 100 milligrams per kilogram. The category of the product concerned and the applicable conditions must be followed.
The prescribed limits for permitted colours in cakes, pastries, biscuits, cookies and icing must be followed. The use of artificial colours in the main body of bread and buns is prohibited.
UNI MBD SS
Tags: #Complete ban on non-food colours in UP
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