Understanding Nutrition: What is the most common red dye in food?

October 14, 2025 •

3 min read

According to the Environmental Working Group (EWG), Red Dye No. 40, Yellow Dye No. 5, and Yellow Dye No. 6 account for 90% of food dye used in the U.S.. Red Dye 40 is by far the most widely used and answers the question: What is the most common red dye in food?.

Quick Summary

This article explores Red Dye 40, a petroleum-derived synthetic color additive that is the most common red dye in the food supply. It details the extensive list of foods where it can be found, from candy to cereals, and discusses the ongoing controversies surrounding its safety. The summary also covers potential health impacts, offers a comparison with natural alternatives, and provides guidance for consumers wishing to limit their intake.

Key Points

Red Dye 40 is the most common red dye in food: Known as Allura Red AC or FD&C Red No. 40, this is the most widely used synthetic red dye globally.
Found in many processed foods: It is a common ingredient in candy, snack foods, sugary beverages, cereals, and some condiments.
Associated with hyperactivity in sensitive children: Studies suggest a potential link between Red 40 and increased hyperactivity in children, particularly those with ADHD.
Linked to potential allergic reactions: Some individuals may experience mild allergic reactions such as hives or swelling when consuming Red 40.
Natural alternatives are available: Healthier options like beetroot juice, paprika extract, and carmine can be used as natural colorants.
Check for alternative names on labels: Red 40 may be listed as Allura Red AC, FD&C Red No. 40, or E129 on ingredient lists.
Regulatory differences exist: European countries require a warning label on products containing Red 40 regarding its effect on children, while the US has historically had fewer restrictions.

The Prevalence of Red 40: What is the most common red dye in food?

When addressing the query of what is the most common red dye in food, the clear answer is Red Dye 40. This synthetic, petroleum-derived color additive is widely used in numerous food and beverage products. In the United States, it is known as FD&C Red No. 40 and is approved by the Food and Drug Administration (FDA). In Europe, it's called Allura Red AC and is identified as E129, with stricter labeling rules.

Manufacturers prefer Red 40 for its low cost, vibrant color, and stability, which helps create visually appealing products. It's a common ingredient in many processed foods.

Common Foods and Products Containing Red 40

Red 40 is in many products, and checking the ingredient list is essential to identify it. It can be found in:

Sweets and Candies: Many gummies and hard candies, like Skittles, use Red 40 for their bright colors.
Snack Foods: Flavored chips, crackers, and fruit snacks, including items like Flamin' Hot Cheetos, often contain the dye.
Beverages: Sodas, sports drinks, and juices frequently use Red 40, such as cherry-flavored sodas.
Dairy Products: Some flavored yogurts, puddings, and ice creams may contain this dye.
Breakfast Cereals: Colorful children's cereals, such as Froot Loops, include Red 40.
Condiments and Sauces: The dye can be present in some barbecue sauces, salad dressings, and pickles.
Medications and Cosmetics: Red 40 is also used in some over-the-counter medications and cosmetics.

Health Concerns Surrounding Red Dye 40

Despite being considered safe by the FDA at current levels, Red 40's safety is debated. Concerns have been raised based on various studies.

Hyperactivity in Children: Studies, including a 2022 review, suggest a link between artificial food dyes and increased hyperactivity in children, particularly those with ADHD. European products with Red 40 must carry a warning label about potential effects on children's activity and attention.
Allergic Reactions: In sensitive individuals, Red 40 can cause allergic reactions like hives or swelling, although this is rare.
Other Health Risks: Animal studies, including a 2023 mouse study, have suggested potential issues like DNA damage and colonic inflammation, indicating a need for more human research on long-term effects.

Comparison Table: Artificial vs. Natural Red Dyes


Feature	Red 40 (Allura Red AC)	Natural Alternatives (e.g., Beetroot, Carmine)
Source	Petroleum-based synthetic chemical.	Plant-derived (beetroot juice, paprika), insect-derived (carmine).
Color Intensity	Highly vibrant and stable, providing consistent, bright red hues.	Often more muted or earthy in color, and can be less stable under certain conditions.
Health Concerns	Linked to hyperactivity in sensitive children, potential for allergic reactions, and some animal study concerns about inflammation and DNA damage.	Generally considered safer, though allergies to carmine (cochineal) can occur. May impart flavor.
Cost	Inexpensive to produce on a large scale, making it cost-effective for manufacturers.	More expensive to source and produce due to natural extraction processes and potential sourcing volatility.
Sourcing	Available globally in high quantities from chemical synthesis.	Sourcing can be dependent on agricultural conditions and specific insect populations for carmine.

Embracing Natural and Healthier Red Colorants

Consumers looking to reduce Red 40 intake have several natural options, though their effectiveness and flavor impact can vary.

Beetroot Powder or Juice: A good natural red for baked goods and smoothies, but can add an earthy flavor.
Carmine: A strong red from cochineal insects, not vegetarian, and can cause allergies in some.
Paprika Extract: Provides a reddish-orange color, suitable for savory dishes.
Pomegranate Juice: Offers a deep red color and antioxidants for drinks and desserts.
Hibiscus Powder: Gives a rich crimson color and a slightly tangy taste.

Conclusion

Red Dye 40 is the most common red dye in food, but there's a growing interest in natural alternatives. Concerns about potential links to hyperactivity, allergies, and other health issues are prompting many to limit consumption. Reading labels and choosing whole foods or products with natural colorants are ways to align dietary choices with health goals. The availability of safer, plant-based options supports a shift towards cleaner and more vibrant diets.

This article is for informational purposes only and is not medical advice. For dietary and health concerns, consult with a healthcare professional.

Frequently Asked Questions

While the FDA considers Red 40 safe for consumption within established limits, ongoing research has linked it to potential side effects in sensitive individuals, such as hyperactivity in children and allergic reactions.

Red Dye 40 is favored by food manufacturers because it is inexpensive to produce, provides a consistent and vibrant red color, and is very stable, making it ideal for large-scale food production.

To identify Red 40, look for names such as Allura Red AC, FD&C Red No. 40, Red 40 Lake, E129 (in Europe), or CI 16035 on ingredient lists.

Excellent natural alternatives include beetroot powder or juice, paprika extract, pomegranate juice, or carmine, though each has unique properties regarding color, flavor, and stability.

While not universally banned, some countries, like Norway and Iceland, have banned or restricted Red 40. The European Union requires a warning label for potential effects on children.

Some studies have found a link between artificial food dyes, including Red 40, and behavioral changes, especially increased hyperactivity in children with or without ADHD.

To avoid Red 40, you should always read ingredient labels carefully, choose fresh and whole foods over highly processed products, and look for brands that specifically market themselves as using natural colorants.