Dyes, in the food context synonymous with colorants or pigments, are substances added to foods to improve visual appearance, replace colour lost during processing, and ensure batch-to-batch colour consistency that consumers associate with quality and ripeness. They are broadly classified into natural colorants extracted from sources such as beetroot, turmeric, and carmine, and artificial colorants manufactured for use as food additives, each subject to purity specifications, maximum use levels, and labelling declarations. Safety evaluation differs by region, with some artificial colours requiring warning labels in certain markets. Manufacturers select colorants for stability against heat, light, pH, and oxygen, since a colour that fades on the shelf defeats its purpose and can signal broader quality failure.