Colour

Food colors are substances added to food to change or enhance its appearance. They can come from natural sources like plants, minerals, or insects, or be artificially produced through chemical synthesis.

Manufacturers add food colors to make products more visually appealing, to replace color lost during processing, or to ensure a consistent appearance. They are commonly found in sweets, baked goods, beverages, and snacks.

In the United States, the Food and Drug Administration (FDA) regulates food colors, categorizing them as either certified (synthetic dyes) or exempt from certification (often natural sources). While generally considered safe at typical intake levels, some artificial food colors have been the subject of public concern regarding potential links to hyperactivity in children, though scientific evidence remains mixed. JECFA has evaluated many individual food colors and set acceptable daily intakes. The FDA revoked the use of Red 3 for food in January 2025, with manufacturers having until January 2027 to comply. Additionally, 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 as a food additive.