Red Food Coloring

Red food coloring is a general term for substances added to foods to give them a red hue. These can be synthetic dyes, often derived from petroleum, or natural pigments from sources like plants or insects.

Manufacturers add red food coloring to enhance the visual appeal of food products or to restore color lost during processing. It is commonly found in candies, beverages, baked goods, snack foods, and sauces like ketchup and BBQ sauce.

Synthetic red food colorings, such as Red 40, are approved by the FDA as color additives and require certification for use in foods. However, 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 also announced a plan to phase out petroleum-based synthetic dyes, including Red 40. Some scientific studies have explored a potential link between synthetic food dyes and hyperactivity in some children; however, the FDA states that current evidence does not support a causal relationship for the general population. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many food colorings.