Colors

Colors are substances added to food products to change or enhance their visual appearance. They can be derived from natural sources, such as plants, animals, or minerals, or they can be artificially synthesized.

Manufacturers add colors to food to make it more appealing, to replace color lost during processing, or to ensure a consistent appearance across batches. They are commonly found in a wide range of processed foods, including candies, baked goods, snacks, and beverages.

In the US, the Food and Drug Administration (FDA) approves color additives for use in food, categorizing them as either certified (synthetic) or exempt from certification (natural or nature-identical). FDA revoked the approval of Red 3 for food use in January 2025, with manufacturers having until January 2027 to comply. In April 2025, 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. Scientific bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many color additives. Some studies have suggested a link between certain artificial food colors and hyperactivity in some children, though evidence is mixed and regulatory bodies have different conclusions on the significance of this link. Titanium dioxide remains permitted by FDA as a color additive and is not part of the announced dye phase-out plan.