How The FDA’s Crackdown on Artificial Red Dyes is Changing Your Food

The FDA is finally taking real steps to clean up America’s food coloring, starting with the reds that make everything from candy to soda so eye-catching. On January 15, 2025, the agency officially revoked approval for Red No. 3 in food and ingested drugs after animal studies linked the dye to thyroid tumors.

It’s the first major color additive rollback in decades, signaling a broader push to re-examine synthetic dyes that have colored our snacks for generations. As reviews continue, your favorite treats may start looking a little less neon and a lot more natural.

So what’s changing, and which dyes are under review? Let’s take a closer look, starting with the main red dyes on the FDA’s radar and the foods most likely to be reformulated.

Red No. 3 (Erythrosine)

Red No. 3 is a cherry-red synthetic dye used in candies, popsicles, and cake gels. After years of scientific debate, the FDA officially revoked its use in food and ingested drugs in January 2025 because of evidence linking it to thyroid tumors in lab animals.

But the decision does not take immediate effect. Manufacturers have until January 15, 2027, to phase it out of food and until January 18, 2028, to remove it from ingested drugs, allowing a transition period for reformulation.

The dye had already been banned from cosmetics decades ago. With this latest action, the U.S. joins several countries that have restricted it for safety reasons. Expect to see it gradually disappear from ingredient labels as companies update their recipes.

Red No. 40 (Allura Red)

Red No. 40 remains the most commonly used red dye in the U.S., found in sodas, snacks, cereals, and candies. Studies have linked it to mild allergic reactions and potential hyperactivity among sensitive children, though the evidence is not conclusive.

The FDA has expanded its review process for Red No. 40 and several other petroleum-based dyes as part of a national effort to transition toward safer color additives. Major food manufacturers are already preparing voluntary phase-outs by 2027, replacing synthetic reds with plant-based pigments.

Because of its widespread use, these changes will have a big impact on grocery shelves. Expect clearer labeling and more foods colored naturally with fruit and vegetable extracts. For now, Red No. 40 remains approved, but its retirement is quietly underway.

Related: The Changing American Diet: 14 Foods Targeted in RFK Jr.’s Food-Safety Drive

We’ve turned our best tips into quick-read books, and we’re publishing new ones every week. See the full collection here: amazon.com/author/chachingqueen.

Carmoisine (Azorubine)

Carmoisine is a red azo dye often used in desserts and sauces overseas. It’s not approved for food use in the U.S. due to concerns about allergic reactions and possible carcinogenicity. Some European nations still allow it in limited amounts.

Its mixed regulatory history highlights how safety thresholds differ across regions. For American shoppers, Carmoisine won’t show up on ingredient lists, and that’s by design.

Ponceau 4R

Ponceau 4R is another synthetic dye used to create bright reds in candies and drinks. Like Carmoisine, it’s not approved for food use in the U.S., but remains common in parts of Europe and Asia.

Some studies suggest it may cause allergic responses, prompting stricter limits abroad. Although you won’t find it in U.S. products, its global use shows how food color laws vary widely. Regulators continue to compare international data as they revisit older dye approvals.

Related: America’s Obesity Crisis: 20 Ways RFK Jr. Could Make a Difference

18 Types of Foods That Could Be Reformulated

While headlines sometimes claim “food bans,” the FDA’s focus is on specific additives, not entire food categories. If current reviews lead to tighter standards, many products will simply be reformulated, not removed from store shelves.

Candies

Brightly colored candies, from gummy bears to lollipops, rely heavily on dyes like Red No. 3 and Red No. 40 to catch your eye. These colors make sweets look playful and appealing, especially to children.

But with new timelines in place and growing awareness about behavioral and allergy concerns, candy makers are testing natural pigments like beet or carrot extract. As the Red No. 3 phase-out takes effect, expect to see ingredient lists shift toward plant-based coloring.

Your favorite treats may look a bit more natural soon, without losing their flavor.

Related: 29 Snacks That You Should Not Eat, Even Though They Taste Great

Soft Drinks

Cherry and fruit-punch sodas owe their vivid shades to synthetic reds. Red No. 40 creates that signature hue, even though the color adds no flavor.

With the FDA’s expanded review and industry phase-outs underway, beverage brands are reformulating with natural colorants such as black carrot, hibiscus, and elderberry. The fizz will stay, but those neon reds are fading fast.

Baked Goods

From red velvet cake to cupcake frosting, bakeries often use artificial reds for that signature look. Although small amounts were long considered safe, newer research is prompting regulators to take another look.

Many brands now use natural powders made from berries, beets, or pomegranate. If stricter rules arrive, expect more “naturally colored” claims in the baking aisle. The taste won’t change, but the ingredients list will look cleaner.

Related: 10+ Delicious Bread Recipes You Can Make at Home

Ice Cream

Ice cream makers use red dyes to make strawberry, cherry, and raspberry flavors pop. Red No. 3 and Red No. 40 create creamy, uniform colors consumers associate with freshness.

With dye concerns rising, many brands are pivoting to carmine, hibiscus, or fruit extracts. Reformulating frozen desserts can be tricky because natural colors fade in cold storage, but the shift toward transparency is picking up speed.

Fruit Snacks

Despite fruity packaging, many “fruit” snacks depend on synthetic dyes for their rainbow tones. Red No. 40 and Yellow No. 6 often appear together to mimic natural fruit colors.

Parents and nutrition advocates argue that these dyes can make snacks seem healthier than they are. As Red No. 40 faces tighter scrutiny, brands are voluntarily reformulating with berry-based colorants. Soon, those lunchbox reds may come from fruit instead of a lab.

Related Video: 28 Foods Full of Microplastics: You Are Eating Plastic Without Knowing

Jell-O and Gelatin Desserts

Classic gelatin desserts like cherry or strawberry Jell-O get their bold color from Red No. 3. With the dye’s use now revoked, and a 2027 deadline for phase-out, manufacturers are turning to beet juice and annatto as natural replacements.

Reformulating gelatin isn’t simple since natural colors can fade during setting, but consumer demand for cleaner ingredients is speeding the shift. Expect packaging to stay bright, but the colors inside to look softer and more natural.

Popsicles

Frozen treats like popsicles have long relied on synthetic dyes for vibrant colors. Red No. 40 keeps cherry and fruit-punch flavors looking bold and consistent.

As parents lean toward dye-free options, major brands are testing fruit-based pigments that hold up in freezing conditions. The tones may be subtler, but they’re free from artificial additives.

If you like what you are reading, then click like and subscribe to my newsletter. We share tips to waste less time and money.

Chewing Gum

Gum colors signal flavor, think bright red cinnamon or pink bubblegum. Even though gum isn’t swallowed, dyes can still be absorbed in trace amounts.

Several gum makers are moving to mineral or botanical pigments to stay ahead of new rules. You might not notice the difference, but your ingredient label will.

Condiments

Ketchup, barbecue sauce, and salad dressing sometimes contain added color to stay uniform. Synthetic reds help mask the natural variations that occur during processing.

With more consumers reading labels, condiment makers are reducing dyes and emphasizing “real tomatoes” or “no artificial color.” The FDA’s ongoing reviews could speed that transition, resulting in sauces that look less glossy but taste just as rich.

Related: Time To Stock Up! 25 Essential Foods Every Pantry Must Have 

Pet Food

Even pet food uses colorants, mostly to appeal to humans, not pets. But, the FDA’s Red No. 3 revocation applies only to human food and ingested drugs, not to pet food or animal feed.

Red No. 3 remains permitted in pet food, and no new reviews currently target animal feed colors. Still, some brands may voluntarily switch to natural hues to match the human-food trend.

Breakfast Cereals

Colorful cereals often blend Red No. 40, Yellow No. 5, and Blue No. 1 to create their rainbow look. With the FDA’s renewed scrutiny of synthetic dyes, cereal giants like General Mills and Kellogg’s are already testing fruit and vegetable extracts. 

Parents increasingly look for “no artificial colors” labels, pushing the shift to simpler recipes. The cereal bowl will stay fun, just a bit less fluorescent.

Related: 30 Foods You Should Avoid Refrigerating and What Happens If You Do

Processed Meats

Contrary to some claims, processed meats like hot dogs and deli slices don’t use Red No. 3 or Red No. 40 for their color. Instead, they rely on curing agents like sodium nitrite that naturally preserve pink tones.

The dye phase-outs won’t affect this category, though some producers are experimenting with nitrate-free curing methods.

Snack Foods

Seasoned chips and crackers often use red dyes to match “spicy” or “barbecue” flavors. Red No. 40 dominates these mixes, but brands are testing paprika, chili, and beet powders as cleaner alternatives.

Colors may shift slightly, but flavor won’t. Over time, snack aisles could look earthier, not duller.

Related: 29 Foods You Should (Try To) Avoid After 70, Even Though You Love Them

Fruit Roll-Ups and Similar Snacks

These chewy, fruit-themed snacks often rely on synthetic dyes like Red No. 40 to mimic berry tones. Public demand for transparency has pushed several brands to replace dyes with fruit and vegetable concentrates. 

The new look may be less uniform, but it’s closer to real fruit and better aligned with parent expectations.

Cake Decorating Gels

Those glossy red gels that make frosting designs pop have relied on Red No. 3 for years.

Manufacturers are now switching to beetroot and radish extracts that resist fading. 

With the 2027 Red No. 3 deadline approaching, “naturally colored” decorating kits are quickly becoming the new standard.

Energy Drinks

Energy drinks get their striking reds and blues from synthetic dyes. While the FDA’s main focus has been caffeine safety, the 2025 dye initiative has prompted companies to explore natural coloring, too.

Several brands now offer dye-free or fruit-colored options to attract health-conscious consumers. You’ll still get the same buzz, just with fewer additives.

Related: Is RFK Banning Red Bull? 18 Things You Need to Know

Frozen Meals

Frozen entrées often include dyes to make sauces and meats look freshly cooked. These colorants compensate for dulling during freezing.

As cleaner-label trends accelerate, companies are cutting back on unnecessary dyes, leaning on tomato paste or paprika instead. The FDA’s reviews are helping speed this shift.

Maraschino Cherries

Those classic cocktail cherries owe their bright red hue to Red No. 3. Following the FDA’s 2025 decision, producers must now find new ways to color them.

Many are experimenting with cherry juice concentrate and vegetable pigments. The result may look darker, but it’s a sweeter win for natural ingredients.

What It Means for Consumers

So, will your favorite treats disappear? Probably not, but they might look a little different. The FDA’s latest move on Red No. 3 shows the agency is finally paying attention to long-standing concerns about synthetic dyes.

Companies are responding by swapping artificial colors for natural alternatives that still make foods look appealing. Over time, those bright reds and electric pinks will mellow into softer, more natural tones, a win for transparency, health, and cleaner labels.

If you like what you just read, then subscribe to my newsletter and follow us on YouTube.

• Forbidden Favorites: 17 Foods Americans Love That Are Illegal Elsewhere
• 25 Simple Recipes from Around the World to Transform Your Meal Plan
• Cut Your Grocery Bill: 25 Healthy Foods You Can Easily Make Yourself
• Meal Planning Made Easy: 27 Ways You Can Save Time and Money
• The Fountain of Youth? 25 Foods that Can Help Keep You Young and Healthy

AI was used for light editing, formatting, and readability. But a human (me!) wrote and edited this.