Artificial Food Coloring

Artificial food coloring has been around for centuries. Early on, many dyes were made with toxic substances such as arsenic, mercury, and copper. By the early 20th century, synthetic ingredients were developed to move away from these dangerous compounds. Unfortunately, many of the “safer” alternatives were made from coal tar and petroleum by-products. This raised enough concern to inspire the Pure Food and Drugs Act (the “Wiley Act”) of 1906. Since then, dozens of artificial color additives have been discontinued after being linked to negative health effects.

For example, in the 1970s, Red #2 was banned when studies connected it to intestinal tumors. Several yellow dyes have also been removed from the market. Today, only seven remain on the FDA’s approved list, with Yellow #5, Blue #1, and Red #40 being the most widely used.

Why are they used?

Color strongly shapes how we experience food—its flavor, freshness, and even appeal. Manufacturers use artificial dyes to create bright, consistent products that stand out on shelves, mask inconsistencies, or restore color lost during processing.

What does research say about safety?

The U.S. Food and Drug Administration approves artificial dyes for use, but research continues to raise questions. Some studies suggest possible links between certain dyes and behavioral issues in children, such as hyperactivity. Others explore effects on allergies or sensitivities. The European Union requires warning labels on foods with specific dyes, while the U.S. does not. Overall, reactions can vary widely from person to person, and research is ongoing.

Where are they found?

Artificial dyes commonly appear in:

• Candy, cereals, and baked goods

• Flavored drinks, sports drinks, and sodas

• Packaged snacks and chips

• Ice creams, yogurts, and puddings

• Even savory foods like mac and cheese—or pickles (yes, pickles!)

What are the alternatives?

Companies can swap synthetic dyes for natural options such as beet juice, turmeric, paprika, spirulina, annatto, or fruit and vegetable powders. These may not be as bright but better align with consumer demand for “clean label” foods.

The bottom line

Artificial food coloring enhances the appearance of food but does nothing to benefit nutrition. For some, it may also come with unwanted side effects. If you want to avoid them, always read ingredient labels and look for products with natural colors or “no artificial colors” claims. Keep in mind that even natural colorings can sometimes cause sensitivities, so paying attention to your body’s response is key. Your best bet is to try to eat as cleanly as possible and cook from scratch as opposed to relying too much on processed foods.