As Color

The term "Color" or "Color Added" on a food label refers to substances used to change or enhance the color of a food product. These can be synthetic dyes, often derived from petroleum, or natural extracts from plants, minerals, or other sources. Their purpose is to make food more visually appealing, to identify flavors, or to restore color lost during processing.

Color additives are used to enhance the visual appeal of a wide range of processed foods, including baked goods like cakes and donuts, beverages such as soda, and savory items like seasoning mixes and marinades. They help create a consistent product appearance and can signal flavor expectations to consumers.

In the United States, all color additives must be approved by the FDA before they can be used in food, with some requiring certification (synthetic dyes) and others being exempt (natural colors). The FDA announced in April 2025 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. Additionally, the FDA revoked Red 3 for food use in January 2025, with manufacturers having until January 2027 to comply. Some studies have suggested a link between synthetic food colors and hyperactivity in sensitive children; however, the FDA has reviewed the available evidence and concluded that it does not support a general public health concern for the general population. Both JECFA and EFSA have evaluated various color additives.