Food colors can be any pigment or dye that gives color to the food when it is added to it. The application of food colors by the food industry started way back in the 19th century where food revolution happened which led to the manufacturing of processed goods. The intention of using color is to improve the visual appearance of food in front of the customer to make them attracted to the food. Since then, the application of food colors has increased in most foods day by day. The food colorants are mainly divided into two—first, natural colorants such as anthocyanin, carotenoids, chlorophyll, and betalains. Secondly, synthetic colorants include tartrazine, quinoline yellow, sunset yellow, erythrosine, carmoisine, ponceau 4R, allure red, brilliant blue, brown HT, and indigo carmine. The increased usage of these types of food colorants can cause potential toxicity that includes carcinogenic, genotoxic, cytotoxic, hyperactive, hormonal imbalance, and organ failure (liver, kidney) in the human body, which is not known to people. This review paper discusses different food colors along with their toxic effects on the human body and also evaluates the safety concerns.