Each Of The Following: Color

Color refers to any substance added to food to impart, intensify, or restore color. These can be derived from natural sources like plants, minerals, or insects, or they can be synthetically produced.

Manufacturers add color to foods to make them more visually appealing, to compensate for color loss during processing or storage, and to ensure product uniformity. It is used in a wide variety of processed foods, including beverages, candies, baked goods, and savory mixes.

In the US, food colors are regulated by the FDA. Some coloring agents are Generally Recognized As Safe (GRAS), while others are approved as food additives and require pre-market approval. The FDA has recently taken action on certain synthetic food dyes. For example, Red 3 was revoked for food use in January 2025, with manufacturers having until January 2027 to comply.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. Specific coloring agents, whether natural or artificial, have been evaluated by bodies like JECFA and EFSA, with their safety conclusions varying by substance.