Food Colors

Food colors are substances added to foods and beverages to give them a specific color or to enhance their natural color. They can be derived from natural sources like plants, minerals, or insects, or they can be synthetic, meaning they are man-made chemicals.

Manufacturers add food colors to make products more visually appealing, to identify flavors, or to replace color lost during processing and storage. They are commonly found in candy, baked goods, beverages, and processed snacks.

In the United States, food colors are approved by the FDA as color additives for specific uses and at certain levels. There has been ongoing discussion about the potential link between synthetic food colors and hyperactivity in some children; however, the evidence is mixed, and the FDA states that there is not enough evidence to conclude a causal link for the general population. The FDA revoked Red 3 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. JECFA and EFSA have also evaluated various food colors and set acceptable daily intakes for many.