Artificial food colouring agents are used to enhance the appearance and taste of the food.
∙ Tartrazine is used to impart yellow colour in honey and gelatin.
∙ Erythrosine is added to impart red colour in cakes and candies.
∙ Fast green is added to impart green colour in jellies.
∙ Indigo carmine is used to impart blue colour in baked items.
If these colourants are used above the permissible limit, it can cause severe health problems.