Colouring

Coloring is a broad term for any substance added to food to give it color or to restore color lost during processing. These substances can be derived from natural sources, such as plants, minerals, or insects, or they can be synthetically produced.

Manufacturers add coloring to foods primarily to make them more visually appealing, to identify flavors, or to restore color that may have been lost during processing and storage. They are commonly found in a wide variety of processed foods, including candies, baked goods, beverages, and dairy products.

The FDA regulates food colorings in the United States, classifying them as either "certified color additives" (synthetic dyes that require batch certification) or "color additives exempt from certification" (often derived from natural sources). In January 2025, the FDA revoked the use of Red 3 for food, 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. Some studies have explored a potential link between synthetic food colorings and hyperactivity in some children, but the evidence is mixed, and regulatory bodies continue to review the science. International bodies like JECFA and EFSA have evaluated many food colorings for safety.