Spices And Color

Spices and Color is a general term used on food labels to indicate the presence of various spices and coloring agents. Spices are aromatic parts of plants, such as seeds, fruits, roots, or bark, used to flavor food. The "color" component refers to ingredients added to give or enhance the visual appeal of a food product.

Manufacturers add Spices and Color to food products primarily for flavoring and to improve their visual appearance. This blend helps create a desired taste profile and makes the food more appealing to consumers. It is commonly found in seasoning mixes, marinades, gravies, and frozen dinners.

Individual spices are generally recognized as safe (GRAS) by the FDA when used in typical amounts. Food colors can be either GRAS substances (like paprika or turmeric) or approved food additives that require certification (like synthetic dyes). The FDA announced a plan in April 2025 to phase out petroleum-based synthetic dyes, including Red 40, Yellow 5, and Yellow 6, which may be part of a "Color" blend. Both JECFA (the Joint FAO/WHO Expert Committee on Food Additives) and EFSA (the European Food Safety Authority) have evaluated many individual spices and food colors, establishing their safety status.