Does Ice Cream Have Red Dye 40? What Consumers Should Know

October 22, 2025 •

4 min read

In July 2025, the International Dairy Foods Association pledged to remove artificial food dyes like Red Dye 40 from most frozen dairy treats by 2028, highlighting a major industry shift in response to consumer demand. This significant change addresses the common question: does ice cream have red dye 40?

Quick Summary

Many ice cream brands use Red Dye 40, or Allura Red AC, especially in red or multi-colored varieties, though some brands are moving towards natural alternatives. Consumers can identify its presence by checking the ingredient list on product labels for artificial colorings.

Key Points

Prevalence: Many common ice cream and frozen dairy desserts contain Red Dye 40 to enhance their color.
Ingredient Label: Red Dye 40 is listed as 'Red 40,' 'FD&C Red No. 40,' or 'Allura Red AC' on ingredient labels.
Health Concerns: Some research links Red Dye 40 to hyperactivity in children, allergic reactions, and potentially DNA damage and inflammation in animal studies.
Industry Shift: The dairy industry has pledged to voluntarily remove artificial food dyes from most products by 2028, reflecting growing consumer pressure for cleaner ingredients.
Natural Alternatives: Many brands now offer ice cream colored with natural sources like fruit and vegetable juices; homemade versions are also a great option.
Regulatory Differences: While approved in the U.S., the use of Red Dye 40 requires a warning label in the European Union.

The Role of Red Dye 40 in Frozen Desserts

Ice cream and other frozen desserts are a significant source of Red Dye 40 exposure, especially for children. This artificial color, also known as Allura Red AC, is a synthetic food dye made from petroleum that gives products a vibrant red hue. It is widely used in processed foods and beverages to enhance visual appeal, and ice cream is no exception.

Many popular and store-brand ice creams, particularly those with colorful swirls or red-tinted flavors like strawberry, cherry, or birthday cake, contain Red Dye 40. Manufacturers historically used these synthetic dyes because they are less expensive, more stable, and more vibrant than most natural colorings. The shift away from them is largely driven by public health concerns and changing consumer preferences for cleaner labels.

Potential Health Concerns Associated with Red Dye 40

Although approved for use by the U.S. Food and Drug Administration (FDA), research has linked Red Dye 40 to various health concerns, leading many to seek dye-free options.

Behavioral Issues in Children: Multiple studies have found an association between synthetic food dyes and hyperactivity and attention-deficit/hyperactivity disorder (ADHD) symptoms in sensitive children. While not all children are affected, the potential link is a primary reason parents avoid these additives.
Allergic Reactions: Though rare, Red Dye 40 can cause allergic reactions in some individuals, with symptoms including hives, swelling, and itching.
DNA Damage and Inflammation: Recent animal studies have suggested that Red Dye 40 consumption may cause DNA damage and low-grade colonic inflammation, potentially increasing the risk of colorectal cancer. While these findings are based on animal models, they contribute to the ongoing debate about the long-term safety of synthetic dyes.

How to Identify Red Dye 40 on Labels

For consumers looking to avoid this additive, reading the ingredients list is the most effective strategy. Food manufacturers must list all synthetic color additives on the product label. Look for these names:

Red 40
FD&C Red No. 40
Allura Red AC (its alternative name, often used internationally)

Additionally, be cautious with any product that lists "artificial colors" or "color added" without specifying which ones, as Red Dye 40 is a very common component of such blends.

The Shift to Natural Alternatives

With increasing consumer demand for cleaner, more natural ingredients, the food industry is responding with innovative solutions. In a significant move, the International Dairy Foods Association (IDFA) announced a voluntary pledge by major ice cream brands to eliminate certified artificial colors by 2028. This shift is made possible by new, naturally derived coloring agents approved by the FDA, such as butterfly pea flower extract and gardenia blue, providing manufacturers with safe and vibrant options.

For consumers, this means more ice cream choices will be available without synthetic dyes in the coming years. In the meantime, many brands already offer naturally colored or uncolored options. Look for products that list vegetable juices, fruit concentrates, or specific natural colorings like annatto or turmeric on the label instead of synthetic ones.

Natural vs. Conventional Ice Cream: A Comparison


Feature	Conventional Ice Cream (Often with Red Dye 40)	Natural Ice Cream (Red Dye 40 Free)
Coloring	Uses synthetic, petroleum-derived color additives like Red Dye 40 for vibrant, consistent color.	Uses natural, plant- or fruit-based colorants, such as beet juice or cherry concentrate.
Flavoring	Can use both natural and artificial flavorings to achieve taste.	Primarily uses natural flavors derived from real fruits, beans, or other natural sources.
Appearance	Often features vivid, bright colors that do not fade over time.	Colors may be more subdued and can sometimes vary slightly in hue between batches.
Labeling	Lists color additives like "Red 40" or "FD&C Red No. 40" explicitly.	Lists natural sources for color, such as "beet juice for color."
Regulatory Status	FDA-approved in the U.S. but requires warning labels in Europe due to behavioral concerns.	Generally considered safer and aligns with clean-label, natural eating trends.
Allergy Risk	Small risk of allergic reaction in sensitive individuals.	Generally considered a lower risk for artificial dye sensitivities.

A Concluding Word on Your Diet

While ice cream is a treat and not a dietary staple, being an informed consumer is essential for maintaining a healthy nutrition diet. The shift within the dairy industry to phase out artificial dyes is a positive step, giving consumers more options. For those concerned about additives like Red Dye 40, prioritizing brands that use natural coloring or making your own ice cream at home are great strategies. Always check the ingredient list, even on products you have bought for years, as formulations can change. With a little diligence, you can enjoy your favorite frozen dessert without the worry of synthetic dyes.

Medically reviewed information on Red Dye 40 provides further insight into potential health concerns and research.

Frequently Asked Questions

Historically, many brands of ice cream, especially budget and novelty types, have used Red Dye 40. Specific examples identified in research include certain flavors from Turkey Hill, Breyers, and Blue Bell. However, this is changing as many brands are phasing out artificial dyes.

Red Dye 40 is also known by its food industry name, Allura Red AC, and its regulatory name, FD&C Red No. 40.

The U.S. Food and Drug Administration (FDA) considers Red Dye 40 safe when used according to guidelines. However, some studies and health experts have raised concerns about its safety, particularly regarding children's behavior and potential inflammation.

Natural colorants for ice cream can come from fruit juices (like beets or cherries), vegetable extracts, and ingredients like annatto or turmeric. Some people also make 'nice cream' from frozen bananas and other fruits at home.

The industry's decision was a voluntary, proactive pledge made in July 2025 in response to growing consumer demand for clean-label products and increasing public concern over synthetic additives.

The best way to avoid Red Dye 40 is to check the ingredients list on the packaging for 'Red 40' or 'Allura Red AC.' You can also choose brands that advertise using natural ingredients or make your own ice cream at home.

Yes, other common additives include emulsifiers, stabilizers (like carrageenan), and artificial flavors. For a cleaner diet, reading the full ingredients list is recommended.