The Red Dye Dilemma, Part I

What You Need to Know About Recent Changes to Food Additive Regulations

By Katrina England

Jobe Publishing, Inc.

 

Red Dye has garnered significant media attention recently, driven by new legislative changes regarding artificial dyes at both the federal and state levels in the United States.

The use of synthetic food dyes, including red dyes, has increased dramatically in the U.S. over the past several decades.

A 2010 article from the Center for Science in the Public Interest (CSPI) estimated a five-fold increase since 1955.

 

The Focus on Red Dye No. 3

 Red Dye No. 3 (Erythrosine) is the lesser-known of the red dyes, but it is the one the FDA has recently targeted. This additive was once widely used in food products, particularly those with a vibrant red or pink color.

In a move that surprised many, on January 15, 2025, the FDA announced a ban of Red Dye No. 3 in foods and ingested drugs due to its link to cancer in animal studies.

Though the FDA had previously banned Red Dye No. 3 for use in cosmetics and externally applied drugs in 1990, it remained legal as an investable additive for decades.

This newest ban aligns the U.S. with regulations in Europe, Australia, and New Zealand, where Red Dye No. 3 is already largely prohibited.

In anticipation of the ban and in response to consumer pressure, many companies have already begun removing Red Dye No. 3 from their products, switching to other dyes or natural colorants like beet juice. To be certain if a product contains this dye, consumers should check the ingredient list for “Red 3,” “Red Dye No. 3,” or “FD&C Red No. 3.”

While the FDA ban is in effect, manufacturers have a grace period until January 2027 to reformulate their products, so some items may still contain the dye for now.

According to health experts at Everyday Health, products that have historically contained Red Dye No. 3 include:

• Candies and Sweets: Certain brands of candy corn, gummies (like Trolli Sour Crunchy Crawlers), jelly beans, fruit snacks, lollipops, and Pez.
• Baking Decorations: Sprinkles, frostings, and icings, especially those with red or pink coloring.
• Beverages and Dairy: Some brands of strawberry milk (e.g., Nesquik, TruMoo), fruit-flavored drinks, fruit punches, nutritional shakes, ice cream, and popsicles; and
• Savory and Processed Foods: Imitation bacon bits, some smoked sausages and hot dogs, maraschino cherries, and certain microwaveable meals like instant mashed potato mixes.

Erica Callahan, D.C., M.S.A.C.N., Associate Dean of Chiropractic Education at Campbellsville University, offered her perspective on food additives and recent legislative changes.

“As a healthcare provider who believes in the power of real, wholesome food, I’ve long encouraged families to stick to natural ingredients whenever possible,” explained Dr. Callahan. “Unfortunately, over the last few decades, our food supply—especially in the U.S.—has become filled with additives and artificial chemicals. These are used to make products look brighter, last longer, and taste more appealing on store shelves. But what’s added for convenience may come at a cost to our health.”

Dr. Callahan also emphasized that from a nutritional standpoint, there is no need for red dyes in our diet.

“These additives are used purely for appearance—not for taste, nutrition, or safety,” she said. “Thankfully, nature already provides alternatives. Ingredients like beet juice or beet sugar can add a similar splash of color without the potential health concerns. While naturally colored foods might not pop quite as brightly as that deep red cereal, they are far less likely to carry hidden risks.”

However, Dr. Callahan also noted that the presence of a red dye does not automatically make a food unhealthy.

“Unless someone has a known allergy or sensitivity, enjoying a brightly colored treat every now and then isn’t the end of the world,” she explained. “The key is balance. We don’t aim for perfection—we aim for better choices, more often. That means choosing foods with fewer ingredients, made with whole and recognizable items, and ideally sourced close to home, like from local farmers’ markets. When we focus on real, minimally processed foods, we give our bodies what they need to grow, heal, and thrive—without making them work overtime to process and eliminate unnecessary chemicals.”

In a future publication, Part II will highlight the still-legal and widely-popular Red Dye No. 40, as well as its reported health and behavioral effects on children. It will feature more information from Dr. Erica Callahan, as well as testimonials from two local families who will share their experiences with behavioral changes in their children after eliminating artificial dyes.