Malaysia Food Colouring / Colour Labelling Rules

In Malaysia, food colourings (colours) are governed by the Food Regulations 1985 (P.U.(A) 437/85) made under the Food Act 1983, and enforced by the Food Safety and Quality Division (FSQD) of the Ministry of Health. The Regulations bring "colouring substance" within the definition of food additives and take a "positive list" approach: except where expressly permitted by the Regulations, adding colour to food is prohibited. Permitted colourings are set out in the Seventh Schedule — Table I lists permitted synthetic (artificial) colours, each with a Colour Index (CI) number; Table II lists permitted natural colours. A colour not listed in the Seventh Schedule (for example the industrial dye Rhodamine B) may not be used in food at all, and offences are punishable under the Food Act.

Permitted colours fall into two classes

Synthetic colours (such as common items like sunset yellow, amaranth and brilliant blue) must be those listed in Table I of the Seventh Schedule; the key to judging whether a colour may be used is "whether it is listed in the schedule and whether its corresponding CI number matches", not whether it is legal in other countries.

Labelling of the colour raw material itself

The Regulations also set requirements for "packages of colour raw material sold to food businesses": any package of colour imported, manufactured, advertised for sale or supplied for food colouring must bear the Colour Index (CI) number corresponding to column (3) of Table I of the Seventh Schedule. This lets downstream manufacturers confirm they have bought a permitted colour and declare it correctly. When purchasing colour, obtain from your supplier a specification stating the CI number, to avoid buying dye of unknown origin or non-permitted material.

Things to confirm before adding colour

Colour compliance is not only "whether it is listed in the schedule" but also "where it is used and how much". Before introduction, check the following one by one:

• Whether the category permits colouring: the Regulations prohibit colour in certain foods (for example some fresh or whole foods); colouring such items is itself a breach that labelling cannot cure.
• Whether the colour corresponds to the correct CI number: the same colour may have several chemical items, so verify that the Colour Index (CI) number provided by the supplier matches Table I of the Seventh Schedule.
• Whether it is within the permitted scope and limit: even a legal colour must be confirmed to be within the permitted scope and dose for that food.
• Traceable source: require the supplier to provide a food-grade specification stating the CI number, to avoid mixing in industrial dye.
• Blended colours: tinting often uses several colours at once, and each must individually be a permitted item and meet the rules.

Labelling duties on the finished food

1. Ingredient-list declaration: colourings must be listed in the ingredient list by "functional class (colouring / colour) + specific name or INS identification number", for example "Colouring (sunset yellow FCF)" or by its INS number.
2. Prohibition on colouring specified foods: certain foods (as prescribed by the Regulations) may not have colour added; colouring is itself a breach, and correct labelling cannot cure it.
3. No misleading: colour must not be used to fake a food's natural quality or mask inferior raw material; related claims are also bound by food advertising rules.

Common mistakes

• Using a colour outside the Seventh Schedule, or even misusing an industrial dye (such as Rhodamine B) — a serious breach.
• Failing to confirm the CI number on the colour raw material package at purchase, and buying a non-permitted item.
• Adding colour to a food where colouring is "prohibited".
• Writing only "colour" in the ingredient list without the specific name or INS number.
• Exceeding the permitted scope or limit of that colour in a specific food.

Frequently asked questions (FAQ)

Q: Which food colours are permitted in Malaysia? Permitted synthetic colours are listed in Table I of the Seventh Schedule of the Food Regulations 1985 (with CI numbers), and natural colours in Table II. Only listed items may be used; the complete list is governed by the current text of the Regulations.

Q: Can Rhodamine B be used in food? No. Rhodamine B is a non-permitted colour (an industrial dye); using it in food is a breach punishable by fine or imprisonment under the Food Act. Always confirm the colour is legal when purchasing and contract-manufacturing.

Q: Where must the Colour Index (CI) number be labelled? The "raw material package" of colour supplied for food colouring must bear the CI number corresponding to Table I of the Seventh Schedule; on the finished food, colourings are declared in the ingredient list by functional class plus name or INS number.

Q: Do natural colours also need to be on the list? Yes. Natural colours are equally on a positive list and must be those listed in Table II of the Seventh Schedule; "natural" does not mean they may be used freely.

Q: Are colour rules for imported food the same as for local? The permitted list and restrictions apply equally to imported and local products; imports must additionally meet general imported-food labelling requirements (such as a Malay product name and importer details).

Self-check list

• [ ] All colours used are in the Seventh Schedule (Table I synthetic / Table II natural)
• [ ] The CI number corresponding to each synthetic colour is correct
• [ ] The colour raw material package bears a CI number and the source is traceable
• [ ] No colour has been added to a food where colouring is "prohibited"
• [ ] The ingredient list declares by "functional class + name or INS number"
• [ ] No non-permitted dye such as Rhodamine B has been used

Summary: The core of colour compliance is "positive list + CI number + correct declaration". First confirm the colour is in the Seventh Schedule, verify the CI number, confirm the food may be coloured, then declare it correctly in the ingredient list; never touch non-permitted dyes such as Rhodamine B. Further reading: Food additive labelling overview, Sweetener / sugar-substitute labelling, Preservative labelling and permitted limits, and the Malaysia food labelling master guide.

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This article is compiled from official sources for reference only; actual compliance is subject to the latest text and review by the competent authority.