Clothes are obtained as a final product from the textile sector and a number of colorants in the form of dyes and pigments go into textile processing so that we can have bright and attractive colored fabrics to cover ourselves with. A number of dyes such as vat dyes, acid dyes, reactive dyes, basic dyes, and more are used to dye different types of yarns and fabrics. Vat dyes differ from other dyes although their application process is somewhat closer to that of sulfur dyes. It is mainly used to dye the cotton yarn that is used to produce the most popular clothing material called denim.

Vat dye manufacturers will explain the typical properties of vat dyes that make them a popular choice in the jean world. Good color stability, natural coloring agent, insolubility in water, availability of a wide range of colors are just some of the properties that make it an optimal alternative. The popularity of blue jeans has ensured the need for vat dyes and blue pigments. Today, manufacturers of blue pigment will certainly confirm the indispensability of this color.

As in the case of clothing, dyes have also made their way into the world of food and beverages. Color additive is any pigment or material that gives color to food and beverages. Today, with the color of food becoming a major consideration in determining its adaptability and enjoyment, its place of importance in the food industry cannot be undermined. Seasonal color variation in natural foods or the need to increase shelf life requires the inclusion of coloring additives. Food without the color additives would definitely have become boring and unappetizing. However, all color additives included in food and beverages must meet strict government standards.

Food coloring manufacturers know that food coloring falls into two categories; namely, those that are exempt from being certified and those that need certification. Color additives that do not require certification include pigments of natural origin, such as mineral, vegetable, or animal, as well as hand-made equivalents of natural derivatives. Either way, both categories must undergo strict safety standards to be approved for use in the food and beverage industry.

Similarly, the use of dyes is not exempt from government regulations and the case with vat dyes is no different. The allergenic properties of the dyes and the level of toxicity of the effluents are some of the main considerations for the application of regulatory prohibitions on their use. One way to address this problem in vat dyes is by using reducing agents that are less harmful to the environment. A high degree of success has been achieved in this regard. However, if one is to gain apparent performance or cost benefits by using vat dyes, then there can be no limit to further improvements to devise as clean a dyeing process as possible.