Color

Color is a general term for any substance added to food to give it a specific hue or to restore color lost during processing. These substances can be natural, derived from sources like plants, minerals, or insects, or artificial, meaning they are synthesized in a laboratory.

Manufacturers add colors to food products primarily to enhance their visual appeal and to ensure a consistent appearance across batches. They are commonly found in a wide range of products, including snacks, cereals, candies, beverages, and baked goods.

In the US, food colors are regulated by the FDA, which either approves them for specific uses or lists them as Generally Recognized As Safe (GRAS). 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. Studies on artificial colors and hyperactivity in children have yielded mixed evidence; while most children show no effects, some sensitive individuals might, according to health authorities like the FDA and EFSA. International bodies like JECFA and EFSA have evaluated many individual food color additives, establishing acceptable daily intakes for some.