Added To Promote Color

Ingredients added to promote color are substances used to give, maintain, or enhance the visual appeal of food products. These can be natural pigments extracted from plants, animals, or minerals, or they can be synthetic compounds created through chemical processes.

Manufacturers add colors to food to make it more appealing, to compensate for color loss during processing or storage, or to help identify flavors (for example, red for strawberry-flavored items). They are found in a wide range of products, including beverages, candies, baked goods, and processed foods like canned vegetables and soups.

In the United States, all food colors, whether natural or artificial, must be approved by the FDA before they can be used in food. Some colors are 'certified' and must undergo batch certification by the FDA, while others are 'exempt from certification.' The health implications of specific colors vary, and some have been subject to ongoing review. For example, the FDA revoked Red 3 for food use 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. Titanium dioxide remains permitted by the FDA, though the EU banned it as a food additive in 2022 after EFSA concluded it could no longer be considered safe.