In Jakarta, yellow coloured foods start to be increasingly favoured by the general population. For instance cooked soybean prior to fermentation and also pressed soy curd are soaked in a solution containing yellow synthetic colouring matter. Wheat noodles are also yellow coloured. It is speculated that just like reported for snacks and drinks (Sihombing 1978), the colouring matters used are synthetic non-edible dyestuffs, hazardous to the health of the consumers. A small investigation is therefore carried out in Jakarta and the result is herewith reported.