Food Color

Food color refers to any substance added to food or beverages to change or enhance their color. These substances can be derived from natural sources like plants, animals, or minerals, or they can be synthetically produced through chemical processes. The method of production varies widely depending on the specific colorant.

Manufacturers add food colors to make products more visually appealing, to help identify flavors, or to restore color that may have been lost during processing or storage. They are found in a vast array of processed foods, including candies, baked goods, beverages, dairy products, and sauces.

Food colors are regulated by the U.S. Food and Drug Administration (FDA) as either color additives requiring approval and certification, or as colorants exempt from certification, which are often derived from natural sources. While many food colors are considered safe for consumption at permitted levels, some synthetic colors have been the subject of debate regarding potential health effects, particularly in children. In January 2025, the FDA revoked the approval for Red 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. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) evaluate specific color additives. For example, EFSA concluded in 2021 that titanium dioxide could no longer be considered safe as a food additive, leading to its ban in the EU in 2022, though it remains permitted by the FDA.