Food coloring pigments are typically unstable and change throughout processing, every dye or pigments applied to food has an impact on its  organoleptic qualities which directly  influence customer acceptance and food choice . A lot of food types have color additives, they are crucial because they act as a sort of code that helps us recognize items at a glance. Color additives are used by manufacturers to provide, their products "added value" while concealing natural loss caused by exposure to light, air and temperature. Synthetic food coloring has become increasing popular as an addition in place of natural food coloring, with the aim of achieving certain effect such as improved appearance, intensity, color stability and consistency synthetic food colors have a number of commercially significant advantages over natural ones, including affordability resistance to light fluctuations and PH. The most accurate approach for determining color additives in meat and dairy products are to use High Performance Liquid Chromatography ( HPLC ) methodology .Because of their possible risks, some synthetic colorants are being replaced with ones derived from natural sources ,there have been many documented toxicities and adverse consequences, particularly when ingested in excess .As a result  the Food Organization and World Health Organization have regularly determined and assessed the safety data for each synthetic food additives ,there should be stringent legal restrictions on the use of artificial colorant as food additives.