Colours

Colors are substances added to foods to give them a specific hue, enhance their natural color, or restore color lost during processing. They can be derived from natural sources, such as plants, minerals, or insects, or they can be synthetically produced.

Manufacturers add colors to make foods more visually appealing, to replace color that might be lost during manufacturing, or to help identify flavors. They are commonly found in a wide range of processed foods, including candy, beverages, baked goods, and dairy products.

The U.S. Food and Drug Administration (FDA) regulates all color additives used in food. Some colors are 'certified' (synthetic) and require batch certification, while others are 'exempt from certification' (often natural sources). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many food colors. Concerns have been raised about artificial food colors and their potential link to hyperactivity in some children, though scientific evidence has been mixed. The FDA states that there is no convincing evidence that food color additives cause hyperactivity in the general population, but acknowledges that some children may be sensitive to them. In January 2025, the FDA revoked the approval of Red No. 3 for use in 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.