Food Colouring: A Hidden Threat or an Overblown Panic?

Food colorings are additives used to give, enhance, or restore the color of food and beverages. They can be either synthetic (artificial) or natural, derived from plants, minerals, or animals.

Manufacturers use colorings to make products more appealing, as bright colors are associated with freshness and quality. They also help compensate for the loss of natural color that occurs during processing, freezing, and storage. Additionally, certain shades create a recognizable image for the product — for example, oranges are dyed to match consumer expectations.

In this article, we will examine which colorings are potentially harmful, which are considered relatively safe, and how to minimize their consumption.

Overview of Food Coloring Prevalence in Modern Production

Food colorings are widely used in processed foods, especially those where visual appeal plays a key role. Here are the main categories in which they are commonly found:

• Sodas, juices, and energy drinks – synthetic dyes give them bright, saturated colors.
• Confectionery – hard candies, chewing gum, gummies, glazes, and cakes are colored to enhance attractiveness.
• Dairy products – flavored yogurts, ice cream, and cottage cheese desserts contain colorings to intensify their appearance.
• Sausages and processed meats – dyes are used to give a “natural” hue, such as the pink color of boiled sausage.
• Sauces, condiments, and ready meals – ketchup, mayonnaise, and dry mixes are often colored to maintain consistent appearance.
• Fast food – colorings are added to buns, drinks, and glazes to create recognizable branded hues.
• Baked goods – colorings are used in biscuits, croissants, and donuts for uniform color.
• Canned and pickled products – vegetable and meat preserves often include colorings to retain their appetizing look.
• Meal replacements and sports nutrition – protein bars and powdered mixes contain colorings to mimic natural ingredients.

Unexpected Uses of Food Colorings

In addition, colorings may be used in products where they are not easily suspected. They help the product better meet customer expectations by creating the illusion of freshness, quality, or naturalness. In these cases, the presence of colorings may not be listed on the label, as the treatment occurs during transportation, storage, or even during cultivation.

• Oranges and lemons – the peel may be dyed if the fruits don’t appear bright enough. A notable example is Florida oranges, which often have uneven skin coloring — from green to light orange — and are dyed with a coloring agent banned in other food products due to its potential carcinogenic effects. For this reason, it’s best to avoid using citrus zest unless you’re certain it hasn’t been treated with dye.
• Salmon and trout – farmed fish are given carotenoid additives to keep their flesh pink (otherwise it would appear gray).
• Shrimp – may be treated with colorants if their natural hue isn’t vivid enough.
• Honey – fake or diluted honey may be colored with caramel dyes to resemble natural honey.
• Black olives – are actually green olives dyed with ferrous gluconate to achieve a deep black color.
• Apples – may be coated with colorants and wax to create an even, glossy appearance.
• Potatoes – some varieties have their skins dyed to cover blemishes and appear fresher.
• Beef – in supermarkets, meat may be treated with carbon monoxide or carmoisine to maintain a bright red color even if it’s not fresh.
• Margarine – is colored yellow to resemble butter.
• Olive oil – low-quality oils may be colored with chlorophyll or annatto to make them look greener and fresher.
• Egg yolk – its color depends on the hen’s diet, but feed is often supplemented with dyes like canthaxanthin to intensify the yellow hue. These additives are not regulated, and permissible limits vary by country.
• Salt – aside from coloring “exotic” varieties (e.g., Himalayan pink salt), regular salt may be bleached and treated with optical brighteners to make it perfectly white.
• Sugar – refined white sugar may contain titanium dioxide to enhance whiteness.
• Tea – cheaper blends may include colorants to deepen the brew’s color.
• Coffee – caramel color is sometimes added to ground coffee to make it appear darker.
• Pistachios – were historically dyed red, and this practice still exists in some countries.
• Peanuts in shell – may be treated with colorants to create a uniform tone.
• Dried fruits (apricots, raisins, figs) – may be dyed to maintain a rich color after drying.

As these examples show, even whole foods can be subject to hidden coloring. To minimize the consumption of such additives, it’s best to choose seasonal, locally-produced foods that don’t require extra processing to enhance appearance.

Food Colorings: How Safe Are They?

By now, it’s clear that food dyes are used nearly everywhere. Their use is regulated by governmental bodies such as Health Canada (Canada), FDA (USA), EFSA (European Union), and others. However, some colorants allowed in one country may be banned in another due to potential health risks.

The main concerns associated with food colorings include possible allergic reactions and hyperactivity in children, links between certain dyes and cancer development, effects on the gut microbiome, potential toxicity to the liver and kidneys, and impact on the hormonal system as potential endocrine disruptors.

Classification of Food Colorings

Food colorings fall into two main categories: synthetic (certified) and natural (exempt from certification). They differ in method of production, application, and level of regulation.

Synthetic (Certified) Colorings

Synthetic dyes are chemically produced to provide foods with stable and intense colors. They can be water-soluble or pigment-based, and are made from petroleum products or coal tar. Certification is required because they do not occur naturally, may contain impurities, and must be tested for toxicity.

FD&C Blue No. 1 (E133)

• Used in: beverages, ice cream, confectionery.
• Status: approved in the U.S. and Canada.
• Bans: no full bans reported.
• Risks: allergic reactions, hyperactivity in children.
• Additional info: may reduce levels of Bifidobacterium and Lactobacillus at high concentrations.

FD&C Blue No. 2 (E132)

• Used in: desserts, frozen foods, dry mixes.
• Status: approved in the U.S. and Canada.
• Bans: no full bans reported.
• Risks: allergic reactions, potential carcinogenic effects discussed.

FD&C Green No. 3 (E143)

• Used in: candies, jellies, cereals, canned vegetables, desserts, drinks, salad dressings, medications.
• Status: approved in the U.S. and Canada.
• Bans: banned in some countries.
• Risks: possible allergic reactions.

FD&C Red No. 40 (E129)

• Used in: sweets, sodas, flavored yogurts, ice cream, sauces.
• Status: approved in the U.S. and Canada.
• Bans: banned in some EU countries.
• Risks: hyperactivity in children, allergic reactions.
• Additional info: may cause intestinal inflammation and alter gut flora composition.

FD&C Yellow No. 5 (E102)

• Used in: soft drinks, chips, candies, jellies, ready-made desserts, sports drinks.
• Status: approved in the U.S. and Canada.
• Bans: banned in Norway and Austria; requires warning label in the EU.
• Risks: allergies, hyperactivity in children, sensitivity in asthmatics.
• Additional info: may alter the population of beneficial gut bacteria.

FD&C Yellow No. 6 (E110)

• Used in: fast food, confectionery, beverages.
• Status: approved in the U.S. and Canada.
• Bans: banned in Norway and Finland.
• Risks: allergic reactions, hyperactivity in children.

FD&C Red No. 3 (E127)

• Used in: candies, glazes, maraschino cherries, baking decorations, medications.
• Status: banned in the U.S. starting in 2024, permitted until January 15, 2027; approved in Canada.
• Bans: banned in the U.S., Australia, Japan, and some EU countries.
• Risks: linked to thyroid cancer, possible behavioral effects in children.

FD&C Orange No. 1 and No. 2

• Used in: food products.
• Status: banned in the U.S. and Canada.
• Bans: banned in most countries.
• Risks: found to have carcinogenic properties.

FD&C Citrus Red No. 2

• Used in: coloring orange peels only.
• Status: approved in the U.S. (only for oranges), conditionally approved in Canada.
• Bans: banned in some EU countries.
• Risks: possible carcinogenic effects with high consumption.

Natural (Exempt from Certification) Colorings

Natural colorings are derived from natural sources, including plants, minerals, and animal products. Plant-based colorings include turmeric, beetroot, annatto, and grape skin extract. Mineral-based colorings include iron oxides and titanium dioxide. Among animal-derived sources, the most well-known is carmine, extracted from cochineal insects. Many natural dyes lose intensity when exposed to heat, freezing, or acidity.

These colorings do not require certification, but their safety must be confirmed through toxicological studies.

Annatto (E160b) – Orange

• Source: derived from annatto tree seeds.
• Status: approved in the U.S. and Canada.
• Bans: no full bans reported.
• Risks: may cause allergic reactions in sensitive individuals.

Beta-Carotene (E160a) – Yellow-Orange

• Source: natural pigment found in carrots, pumpkin, spinach.
• Status: approved in the U.S. and Canada.
• Bans: no full bans reported.
• Risks: high doses may cause carotenodermia (harmless yellowing of the skin).

Beet Extract (E162) – Red, Pink

• Source: natural beet juice.
• Status: approved in the U.S. and Canada.
• Bans: no full bans reported.
• Risks: considered safe.

Carmine (E120) – Red

• Source: extracted from cochineal insects.
• Status: approved in the U.S. and Canada.
• Bans: banned in some countries due to allergy concerns.
• Risks: can cause severe allergic reactions, especially in those sensitive to insects. Also raises ethical concerns as it is derived from insects.

Grape Skin Extract (E163) – Purple, Red

• Source: derived from grape skins.
• Status: approved in the U.S. and Canada.
• Bans: no full bans reported.
• Risks: considered safe.

Caramel (E150a-d) – Brown

• Source: formed by heating sugars. Production may generate 4-Methylimidazole (4-MEI), a compound shown to cause cancer in animals.
• Status: approved in the U.S. and Canada. Under public pressure, Coca-Cola and Pepsi reduced 4-MEI levels.
• Bans: in California (USA) requires a warning label for 4-MEI; EU, China, and Canada have set limits.
• Risks: possible carcinogenicity of 4-MEI (especially in E150c and E150d) is under discussion. Permissible levels have been established.

Chlorophyll (E140) – Green

• Source: extracted from green plants.
• Status: approved in the U.S. and Canada.
• Bans: no full bans reported.
• Risks: considered safe.

Curcumin (E100) – Yellow

• Source: extracted from turmeric root.
• Status: approved in the U.S. and Canada.
• Bans: no full bans reported.
• Risks: considered safe.

Titanium Dioxide (E171) – White

• Source: mineral pigment obtained from natural rutile.
• Status: approved in the U.S. and Canada.
• Bans: banned in the European Union since 2022.
• Risks: EFSA (European Food Safety Authority) cannot rule out its genotoxicity (possible DNA damage).
• Additional info: may alter gut flora and promote inflammation.

This classification overview shows that while natural food colorings are often perceived as safer than synthetic ones, some of them still carry potential health risks and require regulation.

How to Reduce Consumption of Food Colorings?

It’s difficult to completely avoid food colorings, but you can significantly reduce your intake by knowing where they are commonly found and choosing alternatives.

• Pay attention to color Bright, vivid colors often indicate the use of colorings, especially if the product has traveled a long way or has a long shelf life.
• Don’t blindly trust “natural” colorings Even so-called natural colorings can be unsafe. For example, white titanium dioxide (E171) has been banned in the EU, and carmine (E120), derived from insects, can cause allergic reactions.
• Minimize processed food consumption
  The fewer processed foods in your diet, the lower your intake of colorings. This applies especially to sodas, sweets, fast food, and processed meats.
• Use natural alternatives If you want vibrant colors in dishes, replace synthetic colorings with natural ingredients:
  • Beetroot – adds red and pink hues.
  • Orange carrots – provide a bright orange color.
  • Sea buckthorn – when dried and ground, gives a yellow-orange tint.
  • Turmeric – used to create a rich yellow color.
  • Saffron – gives a deep golden-yellow shade, often used in baking.
  • Matcha (powdered green tea) – used to achieve green coloring.
  • Blueberries – have a dark blue color that turns purple in acidic environments.
  • Blackberries, black currants – provide a deep dark-purple hue.
  • Coconut milk – a natural source of white.
  • Activated charcoal (e.g., coconut-based) – gives an intense black shade.
• Be especially cautious with children’s food Yogurts, juices, cookies, and candies for children often contain synthetic dyes that can cause hyperactivity and allergies.
• Prioritize local, organic, and seasonal products
  Organic products do not contain synthetic dyes, and fresh local produce doesn’t require artificial color enhancement.

Conclusion

Food colorings have become an integral part of the modern food industry, helping create an appealing appearance and compensating for color loss during processing. However, their use is not always harmless — some dyes may trigger allergic reactions, affect the gut microbiome, and in some cases, even pose potential carcinogenic risks.

Although it’s hard to eliminate colorings entirely, a mindful dietary approach can significantly reduce their consumption. Reading labels, minimizing processed foods, and choosing local and seasonal products without extra processing all help reduce the risk of hidden colorant intake.

The best way to minimize exposure to colorings is to choose organic and local foods. The more natural and simple the ingredient list, the higher the likelihood that the product is free from hidden additives. Awareness of food colorings and informed food choices are important steps toward healthier eating and better control over the quality of what we consume.