Colour and flavour play a vital role in how consumers perceive and enjoy food. Whether naturally derived or synthetically produced, edible colours and flavours must adhere to strict safety and quality standards. At SIMA LABS, we specialize in the testing and analysis of both natural and synthetic food colourants and flavouring agents, ensuring they comply with national and international regulations.

Edible colours, which include dyes and pigments sourced from plants, animals, or minerals—or synthesized chemically—are widely used in a variety of food products such as dairy, beverages, jams, sauces, confectionery, snacks, and processed foods. While synthetic colourants offer vivid hues and cost-effective solutions, today’s consumers increasingly prefer natural additives for health and safety reasons.

Regardless of origin, all food colours and flavours must meet the quality and safety standards set by regulatory authorities. In India, the Food Safety and Standards Authority of India (FSSAI) governs the use of edible colours under section 3.2.2 of the Food Products Standards and Food Additives Regulations, 2011.

SIMA LABS conducts thorough testing for:

• Identity and purity of food colourants

• Detection of banned or non-permitted colours

• Allergen content

• Contaminants and adulterants

• Flavour profiling and authenticity

• Shelf life and stability analysis

FSSAI-approved food colourants include:

• Carotenoids (e.g., Beta-carotene, Canthaxanthin)

• Chlorophyll

• Riboflavin (Lactoflavin)

• Caramel

• Annatto

• Saffron

• Curcumin (Turmeric)