Does orange gelatin have red dye?

January 5, 2026 •

3 min read

According to the Environmental Working Group (EWG), orange Jell-O gelatin snacks contain both Red 40 and Yellow 6, two of their top food additives of concern. This fact reveals that despite its citrusy hue, many commercial orange gelatins are not simply colored with yellow dye, but a mixture of dyes, including red. This practice is common in the food industry to achieve the desired bright and uniform color.

Quick Summary

Many commercial orange gelatin products, including popular brands, do contain red dye as part of their coloring mixture. The inclusion of Red 40, alongside Yellow 6, is used to achieve a vibrant, consistent orange color for visual appeal. For those concerned about artificial additives, a variety of natural alternatives can be used to achieve similar colors without synthetic ingredients.

Key Points

Contains Red Dye: Many popular orange gelatin products, including Jell-O, include Red Dye 40 in their ingredient list to achieve a more vibrant orange hue.
Aesthetic Consistency: Food manufacturers blend red and yellow artificial dyes to create a consistent, visually appealing orange color that is difficult to replicate with natural ingredients alone.
Petroleum-Derived: Red Dye 40 is a synthetic, petroleum-based chemical that provides high stability and a low cost for food companies.
Natural Alternatives: Consumers seeking to avoid artificial dyes can find natural orange and red coloring options from sources like carrot juice, paprika, and beetroot powder.
Ingredient Labeling: The best way to identify if a product contains artificial dyes is to check the ingredient list for names like "Red 40" or "FD&C Red No. 40".
Potential Health Concerns: Although the FDA approves Red 40 for consumption, some studies have linked it to hyperactivity and behavioral issues in sensitive children, which drives consumer interest in natural alternatives.

Why Red Dye is Used in Orange Gelatin

It might seem counterintuitive that orange-colored food requires red dye. The main reason lies in the desired aesthetic. The natural pigment from oranges is often not intense or consistent enough for mass-produced products. Food manufacturers combine various artificial dyes to achieve a specific, vibrant, and uniform shade that consumers expect.

This is why, upon checking the ingredients list of many orange gelatin dessert mixes and ready-to-eat snacks, you will find both "Red 40" and "Yellow 6" listed. The red dye is used to deepen the color, giving the final product a richer, more authentic-looking orange hue than yellow dye alone can provide.

The Role of Artificial Dyes in Processed Foods

Artificial food dyes, such as Red 40, are synthetic color additives derived from petroleum. They are inexpensive to produce and are much more stable and long-lasting than most natural colorants, which can fade when exposed to heat, light, and changes in pH. These properties make synthetic dyes ideal for the high-volume, long-shelf-life demands of the food industry.

In addition to gelatin, Red 40 is a common ingredient in a wide array of processed foods, including cereals, candies, sodas, and baked goods.

Natural Alternatives to Artificial Dyes

For those who wish to avoid synthetic dyes like Red 40, there are many natural options available. These alternatives are derived from fruits, vegetables, and other botanical sources, offering vibrant colors without artificial chemicals. While some may impart a slight flavor, they can be a healthier choice, especially for those with sensitivities to artificial ingredients.

Some popular natural coloring options include:

For Orange/Yellow: Turmeric, paprika, or concentrated carrot juice. Annatto extract, from the seeds of a tropical tree, is another excellent orange colorant.
For Red/Pink: Beetroot powder or juice, pomegranate juice, and strawberry puree can create various shades of red and pink. Carmine, derived from cochineal insects, is also a potent natural red dye but is not suitable for vegetarian or vegan products.
For Blue/Purple: Purple sweet potatoes, blueberries, or butterfly pea flower extract can be used. A bit of baking soda can shift the color of red cabbage juice from purple to a beautiful blue.
For Green: Extracts from chlorophyll, matcha powder, or spinach can provide various green shades.

These natural colors can be purchased as powders or liquids, or even made at home by juicing and concentrating fruits and vegetables.

Comparison of Artificial and Natural Food Coloring


Feature	Artificial (e.g., Red 40)	Natural (e.g., Beetroot)
Source	Petroleum-based chemicals	Plants, fruits, vegetables, minerals
Vibrancy	Very bright and consistent	Muted or earthy tones; can vary
Cost	Inexpensive due to mass production	Generally more expensive due to sourcing
Stability	Highly stable to heat, light, and pH	Less stable; can fade or change color
Flavor Impact	Flavorless	May impart a slight, natural flavor
Consumer Perception	Concerns over potential health effects	Perceived as healthier and safer

Label Reading and Health Considerations

For consumers, the most reliable way to know what is in their food is to read the ingredients label. All food color additives, whether artificial or natural, must be listed. The Food and Drug Administration (FDA) regulates certified color additives like Red 40, requiring them to be tested for purity in each batch. Natural colorants, while also approved by the FDA, are exempt from this batch-by-batch certification process.

While Red 40 is considered safe by the FDA within acceptable daily intake levels, some studies and anecdotes have linked it to behavioral issues in sensitive children, such as increased ADHD symptoms. This has led some people to seek out products made with natural colorants, even though natural options may have their own production limitations, such as less color consistency.

Conclusion

The simple answer to the question, "Does orange gelatin have red dye?" is yes, many commercially available versions do. This is a common industry practice to create a visually appealing product with a consistent, rich orange color. However, consumers have the power to make different choices. By reading labels and seeking out products that use natural colorants, or even creating gelatin from scratch with natural ingredients, one can easily avoid artificial dyes like Red 40. The growing market for natural food colorants demonstrates an increasing consumer preference for products perceived as cleaner and healthier.

Visit Healthline for more information on Red Dye 40.

Frequently Asked Questions

Yes, orange Jell-O is made with red dye, specifically Red 40, which is combined with Yellow 6 to produce its signature orange color.

Red dye is used to deepen and enrich the color of orange foods because yellow dye alone often does not produce the intense, consistent orange shade that is desired for visual appeal.

Red Dye 40 is also known by other names, including Allura Red AC, FD&C Red No. 40, and C.I. Food Red 17.

Yes, you can make homemade orange gelatin using unflavored gelatin and natural sources like fresh orange juice and a small amount of carrot powder or paprika for color.

The FDA considers Red Dye 40 to be safe for consumption within specified limits, though some evidence suggests it may cause behavioral issues in certain sensitive children.

You can find products without artificial dyes by checking the ingredient list for 'natural colors' or 'naturally colored.' Many brands are now offering products specifically marketed as free from artificial ingredients.

Synthetic colors like Red 40 are petroleum-based, inexpensive, and very stable, producing vibrant, consistent colors. Natural colors are plant-based, more expensive, and less stable, but are favored by consumers seeking to avoid artificial additives.