The Following: Coloring

Coloring refers to any substance added to food or beverages to change or enhance its color. These substances can be derived from natural sources like plants, fruits, vegetables, or minerals, or they can be synthetic (man-made) chemicals.

Manufacturers add coloring to foods to make them more visually appealing, to replace color lost during processing, or to help identify specific flavors. It is commonly found in products like candies, baked goods, beverages, and dairy products.

The U.S. Food and Drug Administration (FDA) regulates all color additives, requiring them to be approved for their intended use. Some color additives are certified (synthetic dyes), while others are exempt from certification (often natural colors). The FDA announced in April 2025 a plan to phase out petroleum-based synthetic dyes, including Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Citrus Red 2, and Orange B. Additionally, the FDA revoked Red 3 for food in January 2025, with manufacturers having until January 2027 to comply. Concerns have been raised about a potential link between some artificial food colors and hyperactivity in children; the evidence is mixed, and while the FDA acknowledges these concerns, it has not found sufficient evidence to ban most artificial colors. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated many individual color additives and set acceptable daily intakes for many of them. Titanium dioxide is permitted by the FDA as a color additive, though the EU banned it as a food additive in 2022 after the European Food Safety Authority (EFSA) concluded in 2021 it could no longer be considered safe.