Less Than 2% - Coloring

Coloring is a general term for any substance added to food to give it color or to make its color stronger. These substances can come from natural sources like plants, minerals, or insects, or they can be made synthetically (man-made). They are used to make food look more appealing.

Manufacturers add coloring to food to enhance its visual appeal, replace color lost during processing, or help consumers identify different flavors. It is commonly found in a wide range of products, including candies, baked goods, snacks, beverages, and desserts.

In the United States, all food color additives must be approved by the FDA before they can be used. The FDA classifies color additives as either "certified" (synthetic, petroleum-based) or "exempt from certification" (often from natural sources). JECFA (the Joint FAO/WHO Expert Committee on Food Additives) evaluates individual color additives and has set acceptable daily intakes for many of them. There has been mixed evidence regarding the potential link between synthetic food dyes and hyperactivity in some children. In January 2025, the FDA revoked the approval of 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.