Red

Red food colors are substances added to foods to give them a red hue. Many common red colors are synthetic dyes, meaning they are created in a laboratory, often from petroleum-based sources. Examples include FD&C Red No. 40 and FD&C Red No. 3.

Manufacturers add red food colors to enhance the visual appeal of food and beverages. They are commonly found in candies, baked goods, soft drinks, processed snacks, and some meat products to make them look more vibrant and appealing.

In the United States, the Food and Drug Administration (FDA) approves color additives for use in food. FD&C Red No. 40 is an FDA-approved color additive. However, the FDA announced in April 2025 a plan to phase out petroleum-based synthetic dyes, including Red 40 and Citrus Red 2. FD&C Red No. 3 was revoked by the FDA for food use in January 2025, with manufacturers having until January 2027 to comply. International bodies like JECFA and EFSA have evaluated many red food colors and set acceptable daily intakes. Some studies have explored a possible link between synthetic food colors and hyperactivity in children, but the scientific evidence on this topic is mixed.