Food Additives, Preservatives & Colours Testing
Synthetic colours, preservatives, sweeteners and antioxidants quantified against FSSAI permitted limits.
About Food Additives, Preservatives & Colours
Food additives are legal only within defined limits and only in permitted categories, and misuse — a non-permitted colour, an over-dosed preservative — is one of the most common FSSAI surveillance failures. CVR Labs quantifies synthetic colours (tartrazine, sunset yellow, carmoisine, ponceau 4R, brilliant blue), preservatives (benzoate, sorbate, sulphite, nitrite), artificial sweeteners and antioxidants across beverages, confectionery, bakery, sauces and processed foods.
We confirm whether a colour or preservative is permitted in your product category and whether its level sits within the FSSAI maximum, by HPLC and LC-MS/MS. For manufacturers this verifies recipe compliance before launch; for importers and surveillance it exposes non-permitted or excess additives that trigger recall.
Signature tests under Food Additives, Preservatives & Colours
The checks clients most often ask for with this service — we build the right sub-panel around your product and standard.
What we analyse under Food Additives, Preservatives & Colours
The parameter groups below are drawn from this service's own accredited scope; the full searchable list follows.
Non-permitted colours are a top failure
A synthetic colour legal in one food is banned in another; using it in the wrong category is a frequent and avoidable FSSAI violation.
Preservatives have category limits
Benzoate, sorbate and sulphite are capped by product type; over-dosing to extend shelf life breaches the standard.
Sweeteners must be declared and limited
Saccharin, aspartame and acesulfame-K are permitted only within limits and with mandatory declaration.
Synthetic colours
Preservatives & sweeteners
Food Additives, Preservatives & Colours — parameters & methods
| Parameter / Test | Method / Standard |
|---|---|
| Acesulfame K | CVR/INS/SOP/LCMS-MS/007 |
| Aspartame | CVR/INS/SOP/LCMS-MS/007 |
| BHA | CVR/INS/SOP/HPLC/05 |
| BHT | CVR/INS/SOP/HPLC/05 |
| Brilliant blue | CVR/INS/SOP/HPLC/13 |
| Ponceau 4R | CVR/INS/SOP/HPLC/13 |
| Saccharin | CVR/INS/SOP/LCMS-MS/007 |
| Sunset yellow | CVR/INS/SOP/HPLC/13 |
| TBHQ | CVR/INS/SOP/HPLC/05 |
| Test for added colouring matter | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82 |
| Damaged and discoloured kernels | IS 4333 (Part 1) |
| Discoloured seeds | IS 4333 (Part 1) |
| Added colouring matter (natural/ synthetic) | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82 |
| Added colouring matter | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82, 2016FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82 |
| Added colouring/ flavouring matter | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.045:2021 |
| Added colouring matter (oil soluble) | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.046:2021 |
| Tartrazine | CVR/INS/SOP/HPLC/13 |
| Added colour (natural/ synthetic) | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82, 2016 |
| Damaged/discoloured units | CVR/FD/SOP/002 |
| Sulfites | AOAC 22nd edition 990.28 |
| Damaged and discoloured fruits | IS 2443 |
| Broken, damaged, shrivelled, discoloured, immature | IS 2447 |
| Colouring strength @ 440nm | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.028:2021 |
| Shrivelled and discoloured leaves | CVR/FD/SOP/002 |
| Colouring power as curcuminoid content | FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.030:2021 |
| Blemishes and discolouration | CVR/FD/SOP/002 |
| Added colouring matter (natural/synthetic) | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82 |
| Sulfites (SO2) | AOAC 22nd edition 990.28 |
How Food Additives, Preservatives & Colours is tested
Reference methods applied
Where more than one standard applies, the appropriate method is selected for each sample and regulatory requirement. Validated in-house CVR SOPs on GC-MS/MS, LC-MS/MS and ICP-MS are part of the accredited scope.
Accreditations covering Food Additives, Preservatives & Colours
See the Accreditations & Scope page for full certificate details.
Samples we accept for Food Additives, Preservatives & Colours
From enquiry to accredited report
Request a Quote
Share product, parameters and target standard.
Send Sample
Submit in sealed, labelled packaging or arrange pickup.
Login & Prep
Logged in LIMS with unique IDs and prepared.
Accredited Analysis
Validated NABL-scope methods on advanced instruments.
Test Report
Traceable, accredited report with limit comparison.
Food Additives, Preservatives & Colours — frequently asked questions
Is Food Additives, Preservatives & Colours NABL-accredited at CVR Labs?
Can you tell me if an additive is permitted in my product?
Which synthetic colours do you test?
Do you quantify preservatives and sweeteners?
What samples do you accept for Food Additives, Preservatives & Colours?
What parameters are included in Food Additives, Preservatives & Colours?
Ready to test with an accredited laboratory?
NABL ISO/IEC 17025:2017 · ISO 9001 · ISO 45001 · CPCB · BIS — trusted since 1999.