Through controlled manufacturing processes, synthetic dyes ensure colour consistency across large-scale production, making them particularly suitable for processed food systems.

As global consumption of processed foods has expanded, the use of artificial colouring agents has increased accordingly( Vega et al., 2021). Their presence has become common in a wide range of products, contributing to standardised appearance and extended shelf stability.

In recent years, however, this growing reliance has attracted greater attention from regulators, health professionals, and consumers, who have raised questions about potential health and safety implications.

HEALTH AND SAFETY

The primary concern regarding synthetic dyes is their potential association with behavioural and psychological effects, particularly among children. Research involving young populations suggests that certain synthetic colourants may influence brain function and behaviour.

Numerous scientific studies and medical reviews indicate that commonly used dyes such as Red 40, Yellow 5, and Yellow 6 have been associated with increased hyperactivity in some children.

Even those without a formal ADHD diagnosis may display heightened impulsivity or difficulty sustaining attention after consumption. In certain cases, emotional changes such as restlessness and anxiety have also been observed.

These behavioural effects may further disrupt sleep patterns,

By Wan Syibrah Hanisah Wan Sulaiman and Eyzzatul Eylia Yunos

International Institute for Halal Research and Training, International Islamic University Malaysia( IIUM)

with some studies suggesting links between artificial dyes and difficulty falling asleep.

Beyond behavioural concerns, synthetic food dyes have also been linked to physical health reactions. Individuals with heightened sensitivity may experience allergic-like responses to dyes such as Yellow 5, Red 40, and Blue 1, including skin irritation, hives, rashes, or respiratory symptoms such as asthma.

Because these reactions can occur unpredictably, individuals with sensitive immune systems must exercise caution when consuming processed foods containing artificial colourants.

There is also continuing debate regarding the potential carcinogenicity of certain dyes( Wan Sulaiman et al., 2023). For example, Red No 3 has been shown to induce thyroid tumours in animal studies.

Additionally, concerns have been raised about trace contaminants such as benzidine- a recognised carcinogen- that may remain as residual by-products of the manufacturing process.

Emerging research is further examining the impact of synthetic dyes on gut health. Animal studies suggest that colourants such as Red 40 may contribute to intestinal irritation, inflammation, and potential DNA damage, while disrupting beneficial gut microbiota.

These findings suggest that artificial colourants may have broader systemic implications beyond isolated physiological effects.

CHALLENGES AND CONTROVERSIES

The global“ Clean Label” movement has intensified pressure on manufacturers to adopt simpler, more recognisable, and naturally derived ingredients. While substituting synthetic red dyes with plant-based alternatives such as beet juice or anthocyanins appears to be a logical solution, it presents significant technical limitations.

Unlike chemically engineered synthetic dyes, natural pigments are

often unstable. They may degrade, fade, or shift to undesirable brown tones when exposed to high processing temperatures or prolonged retail lighting.

Another widely used alternative, carmine( E120), introduces additional halal considerations for Muslim consumers. Carmine is derived from crushed female cochineal insects and produces a vibrant red pigment.

However, Islamic scholarly opinions differ regarding the permissibility of insect-derived ingredients. Some religious authorities, particularly in Southeast Asia, have issued fatwas permitting its use. In contrast, other scholars( especially within the Hanafi school or in parts of the Middle East) classify it as non-halal( haram). Such differences in interpretation may create market considerations for manufacturers seeking broad consumer acceptance.

TRANSITION

Growing concerns over health risks, environmental impact, and broader consumer acceptance are prompting agro-based industries to reconsider their reliance on synthetic colourants.

Although these additives remain cost-effective and technologically stable, their association with toxic residues and non-biodegradable waste raises questions about longterm sustainability.

Natural colourants derived from agricultural, botanical, and microbial sources are therefore attracting renewed interest.

In Malaysia, the country’ s strong agro-based sector presents opportunities to develop a competitive natural pigment industry capable of stimulating rural economic diversification, creating new value chains, and supplying high-value markets such as food, cosmetics, pharmaceuticals, textiles, and smart packaging.

Given the central role of colourants in shaping consumer perception and product differentiation, this gradual shift toward plant- and bio-based alternatives reflects both evolving