Orange Color

Orange color refers to various pigments added to food to give it an orange hue. These pigments can be derived from natural sources, such as plants, or produced synthetically.

Manufacturers use orange color to enhance the visual appeal of food, make it look more appetizing, or to meet consumer expectations for certain flavors, like orange-flavored products. It is commonly found in snack foods, desserts, beverages, and confectionery.

In the US, specific orange color additives are either generally recognized as safe (GRAS) or approved food additives by the FDA. For example, beta-carotene and annatto extract are GRAS, while synthetic dyes like FD&C Yellow No. 6 and FD&C Red No. 40 are approved additives. In April 2025, the FDA announced a plan to phase out petroleum-based synthetic dyes, including those that contribute to orange colors such as FD&C Yellow No. 6, FD&C Red No. 40, and Orange B. Some studies have suggested a link between synthetic food dyes and hyperactivity in some children, though evidence is mixed. JECFA and EFSA have evaluated many specific orange color additives, and some have established acceptable daily intakes. EFSA concluded in 2010 that some synthetic food dyes, including certain orange ones, could have a small effect on activity and attention in children.