Natural And Artificial Color

Natural and artificial colors are substances added to food to give it a specific color. Natural colors come from sources like plants, fruits, vegetables, minerals, or insects. Artificial colors, also called synthetic colors, are made in laboratories, often from petroleum.

Manufacturers add colors to food to make it more appealing, to identify flavors (like yellow for lemon), or to replace color lost during processing or storage. They are found in a wide range of products, including baked goods, candies, beverages, and snacks.

In the United States, the Food and Drug Administration (FDA) regulates all food colors. Artificial colors are approved food additives, while many natural colors are generally recognized as safe (GRAS) or are also approved additives. The FDA announced in April 2025 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. Additionally, the FDA revoked Red 3 for use in food in January 2025, with manufacturers having until January 2027 to comply. Some studies have explored a possible link between artificial colors and hyperactivity in children, but the evidence is mixed, and regulatory bodies like the FDA and JECFA have reviewed these findings. JECFA has evaluated many individual color additives and set acceptable daily intakes for them.