Understanding Nutrition: What is Used in Place of Red Dye 3?

October 13, 2025 •

4 min read

In January 2025, the U.S. Food and Drug Administration (FDA) finalized a ban on the use of Red Dye 3 in food, beverages, and ingested drugs after decades of debate. This significant regulatory shift has prompted food manufacturers to seek safe and effective alternatives, leaving many consumers to wonder what is used in place of red dye 3 to achieve vibrant red and pink hues.

Quick Summary

Following the FDA ban, manufacturers are using various alternatives for the synthetic food colorant Red Dye 3. These include plant-based extracts, insect-derived carmine, and other artificial dyes, reflecting a broader industry move toward 'clean label' and transparent ingredients.

Key Points

FDA Ban: The FDA banned Red Dye 3 in January 2025 due to evidence linking it to cancer in animal studies.
Natural Replacements: Common natural alternatives for red dye include beetroot extract, anthocyanins from fruits and vegetables, and paprika oleoresin.
Carmine/Cochineal: Another replacement, carmine, is derived from insects and is not vegan; it's known for its color stability.
Red Dye 40: A different synthetic dye, Red Dye 40, is a common petroleum-based alternative, though it also faces scrutiny.
Labeling is Key: Consumers should read ingredient labels carefully to identify replacements, which will be listed by their specific names.
Natural vs. Synthetic: Natural colorants can be less stable and more expensive, but offer 'clean label' appeal, while synthetics provide consistent, low-cost color.
Informed Choices: Focusing on whole foods and checking labels helps make healthier choices and avoid synthetic dyes.

The FDA Ban on Red Dye 3

For decades, FD&C Red No. 3, also known as erythrosine, was a common synthetic food colorant used in thousands of products, from candies and fruit cocktails to maraschino cherries and some medications. However, animal studies conducted in the 1980s linked high doses of the dye to thyroid cancer in rats, triggering a partial ban on its use in cosmetics in 1990. The subsequent full ban on all ingested uses, finalized in 2025, reflects both growing consumer concern over synthetic additives and a reevaluation of scientific evidence. With a phase-out period until early 2027 for most food products, manufacturers have been rapidly reformulating recipes to find suitable replacements.

The Rise of Natural Red Colorants

One of the most significant shifts in response to the ban is the industry's pivot towards natural, plant-based colorants. These options offer a cleaner label and appeal to health-conscious consumers, but often present technical challenges for manufacturers in terms of color stability and application.

Beetroot Extract: Derived from beets, this is one of the most widely used natural red colorants. It produces vibrant pink to red shades and works well in many applications, but is sensitive to heat and can impart an earthy flavor. Manufacturers often use stabilized versions to improve its performance in high-temperature processes like baking.
Anthocyanins: These pigments are found in many red, purple, and blue fruits and vegetables, such as red cabbage, purple sweet potatoes, elderberries, and radishes. The color is highly dependent on pH levels, turning bright red in acidic conditions and shifting towards purple or blue at higher pH. This versatility makes them excellent for certain beverages and confectionery items.
Paprika Oleoresin and Annatto: Paprika oleoresin, extracted from paprika, offers a reddish-orange hue, while annatto provides a more reddish-orange to yellow color. Both are natural and commonly used in savory food products and some dairy items.

Carmine and Cochineal Extract

An alternative that has been used for centuries is carmine, or cochineal extract. Sourced from the cochineal insect, this colorant provides a highly stable, bright red hue that resists degradation from heat and light. However, it is not vegan or kosher, which requires specific labeling and makes it unsuitable for certain products. It has also been linked to allergic reactions in some individuals, prompting regulations for its clear identification on food labels.

A Look at Other Artificial Red Dyes

While many companies are embracing natural alternatives, some still rely on other artificial options. Red Dye 40, also known as Allura Red AC, is a different chemical compound from Red Dye 3 and is also derived from petroleum. It is a very common alternative used to produce bright red colors in a wide range of foods and is currently one of the most widely consumed food colorants. However, Red Dye 40 is also a subject of scrutiny by some consumer groups and could face future regulation, making the move to natural ingredients a safer long-term strategy for manufacturers.

Natural vs. Synthetic Red Colorant Comparison


Feature	Natural Alternatives (Beetroot, Anthocyanins)	Artificial (Red Dye 40)
Source	Plants and insects	Petroleum
Color Intensity	Can be less vibrant or more variable	High, consistent vibrancy
Color Stability	Varies by type; often pH or heat-sensitive	High; predictable performance
Flavor Impact	Can introduce unwanted flavors (e.g., earthy notes)	Typically flavorless
Dietary Suitability	Generally vegan, but carmine is not; may have allergens	Varies; not suitable for those avoiding synthetic dyes
Cost	Often more expensive due to processing	Lower cost

How to Identify Red Dye Replacements on Labels

To make informed choices, consumers should always read the ingredient list on product labels. Red Dye 3 was required to be listed as "FD&C Red No. 3," "Red 3," or "Erythrosine". Its replacements will be listed with their specific names. For example, you might see:

Beetroot Extract
Annatto
Carmine or Cochineal Extract
Vegetable Juice for Color
FD&C Red No. 40 or Red 40

Conclusion: Making Informed Dietary Choices

As manufacturers complete the transition away from Red Dye 3, consumers have a new opportunity to make more informed dietary choices. The move towards natural colorants is a positive step, driven by both regulatory action and increasing consumer demand for healthier, cleaner ingredients. While some products may change slightly in color or flavor, the availability of natural options like beetroot extract and anthocyanins provides a safe and effective way to enjoy colorful foods. By carefully reading ingredient labels and understanding what is used in place of red dye 3, you can confidently navigate the new landscape of food colorants and make choices that align with your health and nutritional goals.

For more information on food additives, consider consulting resources like the Center for Science in the Public Interest.

Frequently Asked Questions

The FDA banned Red Dye 3 after animal studies, dating back to the 1980s, indicated that it could cause thyroid cancer in rats. Despite the risk not being definitively proven in humans, federal law requires a ban on any color additive shown to cause cancer in either humans or animals.

Red Dye 40 is a different artificial, petroleum-based dye that is a common substitute for Red Dye 3. While it is currently FDA-approved, it has faced its own share of health concerns and scrutiny, particularly regarding potential links to hyperactivity in some children.

Several plant-based options are used in place of Red Dye 3, including beetroot extract, anthocyanins from sources like red cabbage and purple sweet potato, and paprika oleoresin. Each offers different color shades and stability characteristics.

Carmine is a red colorant derived from the cochineal insect. It is not vegan, and its use is typically noted on ingredient labels to inform consumers.

Until the 2027 phase-out deadline, you can check for 'FD&C Red No. 3' or 'Erythrosine' on the ingredient label. Replacements will be listed by their specific names, such as 'beet extract' or 'carmine'.

Yes, some natural colorants, like beetroot extract, can impart a subtle or earthy flavor to food. Manufacturers often work to minimize or balance this flavor, but it is a key difference from synthetic dyes, which are typically tasteless.

Since the dye was only banned for new products starting in 2025, older items may still contain it until 2027. The ban is based on a potential cancer risk from high, long-term consumption in animals, not immediate harm from incidental exposure.