Coloring Agent

Coloring agents are substances added to food to give it color or to enhance its existing color. They can be derived from natural sources, such as plants, minerals, or insects, or they can be synthetically produced.

Manufacturers add coloring agents to make foods more visually appealing, to restore color lost during processing or storage, or to ensure a consistent appearance across different batches. They are commonly found in baked goods like cakes and cookies, snacks such as popcorn and peanuts, and candies.

In the United States, the Food and Drug Administration (FDA) regulates all food coloring agents. Some are certified synthetic colors, while others are exempt from certification, often derived from natural sources. 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 the use of Red 3 for food in January 2025, with manufacturers having until January 2027 to comply. Scientific evidence regarding the effects of food coloring agents, particularly synthetic ones, on behavior in children is mixed, with some studies suggesting a link to hyperactivity in sensitive individuals, while others find no consistent effect. Individual coloring agents are evaluated by bodies like JECFA and EFSA.