Mumbai cracks down on 'red' street food: What makes food dyes harmful

The vanishing red on Mumbai's streets

Walk through any Mumbai street and you'll notice a sudden absence of the fiery red that once crowned plates of chicken lollipops and gobi Manchurian. Vendors have pulled these dishes off their menus, or at least stripped them of their signature hue, following a citywide crackdown on synthetic food colours.

The move comes after food safety officials intensified inspections, targeting roadside stalls and small eateries that use industrial-grade dyes to make food look appetising. What was once a visual feast is now a cautionary tale about what goes into our food.

Why red? The psychology of food colour

Red is not just a colour; it's a signal. It tells our brain the food is fresh, spicy, and flavourful. Street food vendors have long relied on this trick, adding bright red powders to gravies and fried snacks to make them irresistible.

But the same red that makes a lollipop pop on a plate often comes from synthetic dyes like Sunset Yellow (Yellow 6) and Carmoisine (Azorubine), mixed with other chemicals. These dyes are cheap, stable, and far more vibrant than natural alternatives like beetroot or paprika.

The health risks hiding in the colour

Health experts point out that many of these dyes are petroleum-based and have been linked to a range of issues. In children, they've been associated with hyperactivity and attention problems. In adults, repeated exposure can trigger allergic reactions, skin rashes, and in some cases, more severe complications.

Some studies have flagged certain dyes as potential carcinogens when consumed in high amounts over long periods. While regulatory bodies like the Food Safety and Standards Authority of India (FSSAI) permit specific dyes within prescribed limits, the problem arises when vendors exceed these limits or use dyes not approved for food use at all.

"The issue is not just the dye itself but the quantity and quality," says a food safety officer involved in the inspections. "Street food vendors often buy unbranded, cheap colour powders from local markets, which may contain non-food-grade substances."

What the crackdown means

The recent inspections have led to the seizure of hundreds of kilograms of suspect food colour powders across Mumbai. Vendors found violating norms face fines and, in repeat cases, closure of their stalls.

For many small vendors, this is a double-edged sword. They rely on the visual appeal to attract customers, and without the red, they fear losing business. Some have started using natural alternatives like beetroot juice, but these are costlier and less stable, affecting both price and shelf life.

What consumers should watch for

Food safety officials advise consumers to be wary of unnaturally bright colours in food. "If a dish looks too red or too orange to be real, it probably is," says the officer. They recommend buying from vendors who use visible natural ingredients and avoiding items with powdery residue on the surface.

The FSSAI has set maximum permissible levels for synthetic colours, typically around 100 parts per million in ready-to-eat foods. However, enforcement at the street level remains a challenge.

The road ahead

The crackdown is likely to expand beyond Mumbai, with other cities taking cue. Food safety authorities are also planning awareness campaigns for vendors and consumers about the risks of synthetic dyes.

For now, the red may have faded from Mumbai's streets, but the conversation about what we eat — and how it's coloured — is just heating up.