Making Sense of Food Colors: What Parents and Consumers Should Know

Have you ever wondered why some cereal is bright blue, cheese sauce is brilliant orange, or candy glows neon red? Food dyes and colors may be added to make foods more appealing and appetizing to consumers, including children. They also may be used to mimic natural colors in processed foods.

There has been growing curiosity — and concern — around what these colors mean for our health. Here’s what to keep in mind when considering the safety and use of these ingredients.

What Are Food Colors?

“Food dyes” and “food colors” are terms that are often used interchangeably, however there are subtle differences. Food coloring is the broad category of natural or artificial substances that may be used to change the color of foods, while only synthetic coloring is referred to as food dyes.

• Natural food colors: usually made from things like plants and spices but also can be made from insects or algae.
  • Examples include cochineal bugs used to make natural red coloring, turmeric used for yellow, and spirulina (an algae) used to make a vivid blue-green.
• Artificial food dyes: made in a lab and are widely used and regulated. These may originate from petroleum sources, or they may be made through chemical reactions.
  • Examples include FD&C Red No. 3, FD&C Red No. 40 and FD&C Blue No. 1.

Are Food Dyes Safe?

Controversy around food colorings is not new but is receiving more attention. While some petroleum-based food dyes are currently allowed by the Food and Drug Administration (FDA), several states have enacted legislation to ban these dyes.

In January 2025, the FDA banned Red No. 3, requiring it to be removed from all food by January 2027. The FDA also started the process to remove authorization for two other food dyes — Citrus Red No. 2 and Orange B — and asked the food industry to voluntarily remove other synthetic dyes by the end of 2026; however these have not been banned.

Since 1906, the Food and Drugs Act has prohibited “the use of poisonous or deleterious colors in confectionary and the coloring or staining of food to conceal damage or inferiority.” Since then, laws have been refined, and some colors have been added or removed based on safety reviews.

Importantly, the FDA has provided approval for all the food dyes currently used in the U.S. The FDA evaluates safety of food additives, including food coloring, and determines amounts safe for use. The FDA establishes safety margins to ensure that products on the market stay below levels that could be unsafe.

What About Health Risks?

The biggest concern about food dyes is the potential for health risks. There’s a lack of long-term studies in humans for food dye. However, research can still help identify potential risks through animal studies and other types of research in humans.

One common concern is the potential for hyperactivity in kids. The limited research in this area is not conclusive that food colorings, artificial or natural, cause ADHD or make it worse. However, some parents report a difference in behavior when their children consume food colorings. If parents want to limit or avoid food colors, it may be helpful to work with a registered dietitian nutritionist to prevent unnecessary restrictions.

Another potential concern is allergic reactions to food colors. Fortunately, food allergy to food colors is rare, according to the American Academy of Allergy Asthma & Immunology. However, they do occur. Some natural food colors are made from fruits, vegetables, spices, algae or insects and can cause mild to severe reactions. Synthetic food dyes also may cause food allergy reactions, including Tartrazine (Yellow 5) and Red Dye 40.

While some food colors must be labeled by name, others may simply be listed as “artificial color.” Avoiding all foods with coloring added may be necessary for individuals with these food allergies. Before restricting your diet, discuss this issue with your health care provider.

Other concerns include the potential to cause cancer. However, there is limited research in this area. Much of the available research on this has been on animals and at higher doses than humans consume. More research is needed.

Identifying Food Colorings

Food colorings are very common in the food supply. Eating small amounts of these food additives are unlikely to cause harm. However, if you want to avoid food colorings, look for the following terms:

• Artificial colors
• Natural colors
• Color added
• Food Color Added
• Common names for natural sources of coloring, for example “colored with beet powder” or “annatto for coloring”
• Or specific names of food dyes that start with “FD&C” or colors like “Blue No. 1” or “Blue 1 Lake”

The Bottom Line

When it comes to many packaged foods, food colors are common ingredients, but you have choices. Choose the products you like best and those that meet your family’s nutritional and financial needs and preferences. Choosing mostly whole, minimally processed foods will naturally limit the amount of food colors you eat. What matters most is variety, moderation and a diet that provides enough nutritious and delicious food for you and your family.