Azo dyes in the food industry: Features, classification, toxicity, alternatives, and regulation

Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods to provide color, but they have no value with regard to nutrition, food preservation, or health benefits. Because of their availability, affordability, stability, and low cost, and because they provide intense coloration to the product without contributing unwanted flavors, the food industry often prefers to use synthetic azo dyes rather than natural colorants. Food dyes have been tested by regulatory agencies responsible for guaranteeing consumer safety. Nevertheless, the safety of these colorants remains controversial; they have been associated with adverse effects, particularly due to the reduction and cleavage of the azo bond. Here, we review the features, classification, regulation, toxicity, and alternatives to the use of azo dyes in food.

Automated summary

Azo dyes, such as Tartrazine, Sunset Yellow, and Carmoisine, are commonly added to foods for coloration purposes, but they do not provide any nutritional or health benefits. Synthetic azo dyes are favored by the food industry due to their availability, affordability, stability, and ability to provide intense color without unwanted flavors. Despite being tested by regulatory agencies, the safety of these dyes remains controversial, primarily due to potential adverse effects caused by the breakdown of the azo bond. This review examines the characteristics, classification, regulation, toxicity, and alternatives to the use of azo dyes in food.