Red Food Color

Red food color is a general term for substances added to foods to give them a red hue. These often include synthetic dyes like Red 40 and Red 3, which are typically manufactured from petroleum-based chemicals. They are produced through chemical synthesis to achieve specific, consistent color shades.

Manufacturers add red food colors primarily to enhance the visual appeal of foods and beverages, making them look more vibrant or to match expected colors. They are commonly found in candies, baked goods like cakes and cupcakes, snack foods, and beverages. Red food colors also appear in processed meats and sauces.

In the US, individual synthetic red food colors are approved by the FDA as color additives, not generally recognized as safe (GRAS). The FDA revoked the use of Red 3 for food in January 2025, with manufacturers having until January 2027 to comply. In April 2025, the FDA announced a plan to phase out petroleum-based synthetic dyes, which includes Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Citrus Red 2, and Orange B. There has been ongoing debate and research regarding the potential link between synthetic food dyes, including red ones, and hyperactivity in some children; while some studies suggest a link, the evidence is mixed. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many individual synthetic food colors.