Red Color

Red color refers to various substances added to food to give it a red hue. These can be natural extracts from plants or insects, or synthetic chemicals made in a laboratory.

Manufacturers add red color to make foods more visually appealing or to restore color lost during processing. It is commonly found in candies, beverages, baked goods, and desserts to create a vibrant red appearance.

The FDA regulates food color additives, requiring them to be approved before use. Some red color additives, such as Red 40, are currently approved for use. However, the FDA announced in April 2025 a plan to phase out petroleum-based synthetic dyes, including Red 40. Another red color, Red 3, had its approval for use in food revoked by the FDA in January 2025, with manufacturers having until January 2027 to comply. Concerns have been raised about synthetic food dyes, including some red colors, and their potential link to hyperactivity in some children; scientific evidence on this topic is mixed. The European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated many food colors, including red ones, and set acceptable daily intakes for most.