Lucknow (Uttar Pradesh): Council Of Scientific And Industrial Research–National Botanical Research Institute (CSIR–NBRI) scientists in Lucknow have made unique herbal food colours using waste material. Speaking about the achievement, scientist Mahesh Pal said that marigold, onion peel and hyacinth etc. have been used to create yellow, red and green colours respectively. He added that it has been a result of three to four years of hard work.
Pal said that in the year 2018, the Government of India had asked them to make food colours that are safe and would be available at affordable rates, so that common people can buy them easily. "The work on this project had begun three years back and students did a lot of work by collecting waste materials that could be used in making herbal food colours," Pal said, adding that they had to collect water Hyacinth from ponds for the green colour.
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"No heavy metals like lead, copper and zinc have been used in making these herbal foods colours. The synthetic food colours found in the market are very dangerous as they contain heavy metals mixed in it. Also, excessive use of such food colours could also cause major diseases like cancer. 'Herbal Food Colouring' is totally different from 'Synthetic Food Coloring' because no chemicals have been used in it. It is also very attractive in appearance and will be helpful in enhancing the taste of food," the NBRI scientist further said.
The herbal food colours prepared from NBRI will be made available in the market soon, Pal said, adding that negotiations are on with several companies prior to the product being launched.
What's food colouring?
For those unversed, food colouring or colour additive is any dye, pigment, or substance that imparts colour when added to food or drink. They are available in many forms comprising liquids, powders, gels, and pastes. Food colouring is also used in both commercial food production and domestic cooking.
