Added As Color

Added As Color" refers to any substance added to food to change or enhance its color. These substances can come from natural sources, such as plants, fruits, vegetables, or minerals, or they can be made synthetically. Their purpose is to make food look more appealing or to ensure a consistent color.

Manufacturers add colors to food primarily for aesthetic reasons, to make products more attractive to consumers. They are used to restore color lost during processing, enhance naturally occurring colors, or provide color to otherwise colorless foods. Common foods that use added colors include baked goods like cakes and cookies, snacks, candies, and beverages.

In the United States, all food colors are regulated by the FDA. They are either "color additives" that require pre-market approval and certification, or "colorants exempt from certification" derived from natural sources. Some people report sensitivities to certain food colors, though scientific evidence for widespread effects is mixed. The FDA revoked Red 3 for use in food in January 2025, with manufacturers having until January 2027 to comply. In April 2025, the FDA announced a plan to phase out petroleum-based synthetic dyes, including Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Citrus Red 2, and Orange B.