Red dye, red flags: Food colors under fresh scrutiny By HPN Staff Artificial food dyes — long used to brighten snacks, cereals and drinks — are facing growing pressure from regulators, researchers and food companies alike. The Food and Drug Administration and U.S. Department of Health and Human Services announced in April that they will phase out petroleum-based synthetic dyes from the U.S. food supply by 2027. In Oklahoma, State Sen. Kristen Thompson (R) has requested an interim study on the health impacts of artificial dyes, particularly in children. Major food companies, including Kraft Heinz and General Mills, have already begun replacing synthetic colors with plant-based alternatives in popular products. Why it matters Some food dyes have raised health concerns: Red 3 has been shown to cause tumors in animal studies. While it was banned in cosmetics decades ago, it is still used in some candies and baked goods. Research is exploring possible links between dyes like Yellow 5, Red 40 and Blue 1 and hyperactivity or neurobehavioral issues in children. While some studies suggest a connection, experts note that current evidence does not confirm that artificial dyes cause these effects. Most artificial dyes are petroleum-derived and offer no nutritional benefit. Though not all studies agree on the degree of risk, recent federal and state action reflects mounting concern about long-term exposure, especially for children. The bigger picture Color has played a key role in food marketing for decades—bright colors appeal to the eyes and often give the appearance of freshness and flavor. Synthetic dyes became popular in the 20th century because they were cheap, vivid and stable — ideal for mass-produced snacks and drinks. And there’s scientific reasoning behind the marketing push. At least one study has shown that the color of our food influences our eating habits. For example, people tend to like to eat food with warmer colors, such as red. And culinary institutions offer students guides as to what colors are most impactful to the appetite for better or worse. As regulation ramps up, some food companies are voluntarily switching to natural colorants — such as beet juice, turmeric, spirulina and paprika extract. These alternatives are generally considered safer but may be less vibrant or fade over time. Additionally, food manufacturers and scientists estimate it takes about six months to a year to switch from a synthetic dye to a natural color.
