Certified Food Colors

Certified food colors are synthetic dyes, typically derived from petroleum, that are added to foods to enhance their visual appeal. These colors are manufactured to be chemically pure and consistent, providing vibrant and stable hues. Examples include Red 40, Yellow 5, and Blue 1.

Manufacturers add certified food colors to make products more attractive and to compensate for color loss during processing or storage. They are commonly found in confectionery, baked goods, beverages, and snacks, such as cookies, ice cream, and popcorn.

In the United States, certified food colors are approved by the FDA as color additives. The FDA revoked the approval for 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 other petroleum-based synthetic dyes, including Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Citrus Red 2, and Orange B. Some studies have explored a potential link between certain synthetic food colors and hyperactivity in some children, though evidence has been mixed. JECFA has evaluated many individual food colors and set acceptable daily intakes for them.