Say Goodbye to Food Dyes

FDA moves to eliminate synthetic food dyes by 2026

By Melissa Zetouna    

If you’re someone who scrutinizes food labels for healthier choices, recent developments from the U.S. Food and Drug Administration (FDA) will be of interest. The FDA has announced a plan to phase out petroleum-based synthetic food dyes from the nation’s food supply by the end of 2026, citing health concerns associated with these additives.

Health Risks Prompt Regulatory Action
Synthetic dyes, derived from petroleum, have been used for decades to enhance the visual appeal of foods, medicines, and cosmetics. However, studies have linked certain dyes to health issues, particularly in children. For instance, FD&C Red No. 3 has been associated with cancer in laboratory animals, leading to its ban in cosmetics since 1990. In January 2025, the FDA extended this ban to include foods and ingested drugs, invoking the Delaney Clause, which prohibits additives found to cause cancer in humans or animals.

The following eight will be eliminated by 2026:

Citrus Red No. 2- To be discontinued in 2025. It is used to make oranges look more vibrantly orange. The concern is that the rind and the pith, used in cooking and baking, will deliver this known carcinogen to humans, which is linked to bladder cancer when tested in rats and mice.  

Orange B- To be discontinued in 2025. Initially approved for use in sausage casings, it is found nowadays predominantly in hotdogs. Often contaminated with low levels of a known carcinogen, it has been proven to cause liver cancer, bile duct inflammation and bladder cancer in animals.  

FD&C Green No. 3- Found in packaged green peas and artificially flavored sherbert, this green dye is linked with inattentiveness and learning difficulties in children, itching, skin rashes, hives and respiratory issues. Some studies suggest it inhibits synaptic activity in the hippocampus involved in decision-making, learning and memory. Increased risk of tumors of the bladder found in lab rats.  

FD&C Red No. 40- The most widely used food dye is found in certain orange-colored drinks, ketchup, cereals, flavored yogurt, freeze pops, Kool-Aid, Starbursts, gummy fruit snacks, gum and NyQuil medication. The compound can contain benzene, a known carcinogen; high amounts are linked with accelerated immune system tumor growth in mice. It also may exacerbate ADHD in children and cause allergic reactions in other individuals.  

FD&C Yellow No. 5- Also known as Tartrazine, this second most widely used dye is found in fabric dyes, children’s chewable vitamins, certain “vitamin” waters, Gatorade, Mountain Dew, Cap N’Crunch cereal, Cheez-Its, yellow Skittles, fruit gummy snacks, chicken bouillon, canned corn, popcorn, pancake mix, pickles and flavored yogurt. It can provoke allergic responses such as asthma, itching, hives and intestinal inflammation.

FD&C Yellow No. 6- The third most widely used dye is found in Airheads, Lucky Charms, Jolly Ranchers, nacho cheese sauces, soups, canned fruits and cosmetics. It is linked with adrenal gland and renal tumors in animals when contaminated with benzidine, a known carcinogen.  

FD&C Blue No. 1- Utilized in M&Ms and Takis (blue colored chips), it is known to trigger allergic reactions such as skin rashes, hives and nasal congestion. Linked with ADD and ADHD. Studies on mice have shown a potential association with kidney tumor formation.  

FD&C Blue No. 2- Predominantly in Skittles candy and blueberry flavored Pop Tarts, it is associated with brain tumors in male lab rats.  

These dyes, especially Red No.40, Yellow No.5 and Blue No.1, have been directly linked with inflammation, hyperactivity, and behavioral challenges in children. They have been banned in Europe for decades. Now in the US, these and other petroleum-based food dyes are being replaced by the following natural alternatives: 

Galdieria Blue is derived from algae and will be used in cereal, juices, hard candy, frosting, chewing gum, frozen dairy, popsicles and yogurt. 

Butterfly pea flower extract from flower petals is already approved in beverages, candy and ice cream; it will now expand its use in crackers, pretzels and chips. 

Calcium Phosphate, a natural white compound, is currently approved for use in chicken to brighten the color. It is also used in doughnut sugar and white candy melts. 

You may be wondering why berries, saffron, or turmeric—traditionally used as food dyes for Easter eggs and Chaldean dishes such as biryani and maraka—are not considered valid substitutions for the outgoing dyes. They are, but they’re also costly.

Saffron, the most expensive spice in the world, is usually sold by the gram (its going rate is in excess of $100 per ounce). Turmeric, when free of heavy metals and herbicides, can go as high as $4.99 per ounce. Everyone knows how expensive berries and grapes can get, especially when sourced for wine!  

As naturally- derived food dyes replace petroleum-based ones in our national food supply, we will notice more labels identifying foods free of artificial ingredients, more conscientious grocery shopping, and hopefully, a decreasing trend of childhood behavioral challenges and chronic illness. 

Melissa Zetouna is a practicing Physician Assistant of 20+ years, founder of iMed, a health and wellness tele-platform at www.iMedoncall.com.