Less Than 1% - Coloring

Coloring refers to any substance added to food to change or enhance its color. These can be natural, derived from plants, minerals, or animals, or synthetic, created in a laboratory. The specific type of coloring used is not identified in the ingredient list.

Manufacturers add coloring to make food visually appealing and to replace color lost during processing. It is commonly found in candies, baked goods, beverages, and processed snacks. The goal is to achieve a consistent and attractive final product.

The U.S. Food and Drug Administration (FDA) regulates food colorings, approving certain natural and synthetic options for use. Some synthetic dyes, such as Red 40, Yellow 5, and Yellow 6, are subject to a planned phase-out announced by the FDA in April 2025. While regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) evaluate food additives, specific health effects can depend on the type of coloring and the amount consumed. Evidence regarding the health impacts of certain artificial colors is mixed, and some studies have suggested potential links to hyperactivity in children, though conclusive evidence is debated.