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Naturally occurring colorants have been used in food processing for centuries to give meals an appealing color. In the first half of the 20th century, the newly discovered brilliant azo dyes, amongst other artificial colorants (indol, triphenylmethane, and methine dyes), were used as pigments for food coloration. The toxicity and/or allergenic potential of some of these colorants were discovered much later. One of these pigments with a critical safety profile is the azo dye tartrazine, which exhibits a nicely fresh greenish-yellow color. The use of tartrazine is now banned in several countries and restricted in others due to its unfavorable safety profile.

Chemical synthesis project. A new yellow carotenoid