Understanding What food coloring is banned in the US? A Guide to Red Dye 3 and Other Additives

October 4, 2025 •

3 min read

In January 2025, the U.S. Food and Drug Administration (FDA) finalized its ban on FD&C Red No. 3, addressing the decades-long question of what food coloring is banned in the US?. The landmark decision, which applies to food, beverages, and oral drugs, was prompted by longstanding evidence linking the dye to cancer in animal studies.

Quick Summary

The recent US ban on Red Dye 3 addresses carcinogenic concerns, mandating a phase-out period for manufacturers. This decision follows historical bans on other colors and aligns with increasing scrutiny of artificial dyes linked to hyperactivity and other health issues, prompting consumers to seek natural colorants.

Key Points

Red Dye 3 Banned: The FDA officially banned FD&C Red No. 3 in January 2025 for use in food, beverages, and oral drugs after links to cancer in animal studies were established decades ago.
Decades of Delay: The ban was long overdue due to the FDA's previous inaction, despite the Delaney Clause mandating its prohibition.
Broader Phase-Out Planned: The US government is working with the food industry to phase out other synthetic dyes like Red 40, Yellow 5, and Yellow 6 by the end of 2026.
Health Concerns Beyond Cancer: Artificial dyes are linked to hyperactivity and neurobehavioral issues in sensitive children and may cause allergic reactions.
Historical Bans Exist: Several other artificial colorings were banned long ago, including older versions of Reds, Yellows, Oranges, Greens, and Violet 1.
Natural Alternatives Available: Consumers can look for natural colorings sourced from beets, berries, carrots, turmeric, and other plants.
Read Labels Carefully: Until the ban is fully enforced, consumers should check ingredient lists for “FD&C Red No. 3” or “Erythrosine”.

The Landmark Ban on FD&C Red No. 3 (Erythrosine)

The U.S. Food and Drug Administration (FDA) officially revoked the authorization for FD&C Red No. 3 (Erythrosine) in food, beverages, and ingested drugs. This ban, effective in January 2027 for food and beverages and January 2028 for oral drugs, follows a 2022 petition by consumer advocacy groups highlighting the FDA's long-standing failure to act on its own findings.

The Delaney Clause and the Delay

The ban is based on the 1958 Delaney Clause of the Federal Food, Drug, and Cosmetic Act, which requires banning additives found to cause cancer in humans or animals. Studies in the 1980s linked Red Dye 3 to thyroid cancer in male rats, leading to a ban in cosmetics in 1990. However, the FDA did not extend this ban to food until its January 2025 decision.

Products Affected by the Red No. 3 Ban

Red Dye 3 was commonly used in thousands of processed foods. Consumers should look for "FD&C Red No. 3" or "Erythrosine" on labels until the ban is fully implemented. Products that may contain this dye include candies, baked goods, maraschino cherries, some frozen desserts, beverages, and certain oral medications.

Historical Bans on Other Food Colorings

Prior to the Red Dye 3 ban, the FDA had already revoked authorization for several other food colorings due to health concerns identified through animal studies.

List of Previously Banned Food Colorings

Historically, the FDA has banned several other food colorings, including Red 1, 2, 4, and 32 (1956-1976) due to links to cancer and organ damage, Yellows 1, 2, 3, and 4 (1959) linked to organ damage, Orange 1 and 2 (1956, 1960) due to potential organ damage, Green 1 and 2 (1965) with potential carcinogenic links, Violet 1 (1973) potentially linked to cancer, and Sudan 1 and Butter Yellow (1919) for toxicity and potential carcinogenicity.

Modern Concerns and Potential Future Phase-Outs

Beyond Red Dye 3, other widely used synthetic food dyes are under scrutiny for potential links to behavioral issues, particularly in children. Some states, like California and West Virginia, have already banned certain dyes from school foods and statewide production. In April 2025, a plan was announced to work with the food industry to phase out additional petroleum-based dyes, such as Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, and Green 3, by the end of 2026.

How Artificial Dyes Impact Nutrition and Health

Artificial food colorings provide no nutritional value and are solely for aesthetics. Health concerns include:

Behavioral Problems in Children: Synthetic dyes have been linked to hyperactivity and other neurobehavioral issues in some children.
Allergic Reactions: Certain dyes, like Yellow Dye 5, can cause allergic reactions in some individuals.
Cancer Risk: While Red Dye 3 was linked to cancer in animal studies, other synthetic dyes may contain carcinogenic contaminants, which are still under review.

Making a Nutritional Shift: Embracing Natural Colors

Many consumers and manufacturers are opting for natural colorings from fruits, vegetables, and other plant sources as alternatives to artificial dyes. Examples include beetroot, berries, and hibiscus for red/pink; carrots, turmeric, and paprika for orange/yellow; spinach and matcha for green; blueberries and purple sweet potatoes for blue/purple; and cocoa or coffee for brown/black.

Comparison of Artificial Dyes (Banned/Phasing Out) vs. Natural Alternatives


Feature	Artificial Food Dyes	Natural Food Colorings
Source	Petroleum-based chemicals	Fruits, vegetables, plants
Health Risks	Linked to hyperactivity, allergies, potential cancer	Minimal health risks; often provide added nutrients
Carcinogenicity	Proven in animal studies for Red 3 (banned)	Generally not carcinogenic
Nutritional Value	None	Some nutritional benefits from source ingredients
Color Potency	Strong, consistent, and vibrant	Can vary in intensity and may have subtle flavor
Cost	Less expensive to produce	More expensive, can sometimes be more difficult to work with

Conclusion: Making Informed Dietary Choices

The ban on Red Dye 3 marks a significant step in US food safety. With ongoing scrutiny and potential phase-outs of other artificial colorings, consumers can make informed choices by checking ingredient labels and choosing products with natural color alternatives. This shift towards whole foods and natural ingredients supports better overall nutrition and health.

For more information on the FDA's color additive regulations and safety assessments, visit the official page here: Color Additives Information for Consumers.

Frequently Asked Questions

The most recent food coloring banned in the US is FD&C Red No. 3, also known as Erythrosine. The ban on its use in food, beverages, and oral drugs was finalized in January 2025 and will be phased out by early 2027 and 2028, respectively.

Red Dye 3 was banned because animal studies in the 1980s linked high doses of the dye to thyroid cancer in male rats. The ban is legally mandated by the Delaney Clause, which prohibits additives found to cause cancer in animals or humans.

Manufacturers have until January 15, 2027, to remove Red Dye 3 from food and beverages, and until January 18, 2028, to remove it from oral drugs. Until these deadlines, products containing the dye may still be on shelves.

Yes, other dyes are facing action. In April 2025, Health and Human Services announced a plan to phase out other petroleum-based dyes, including Red 40, Yellow 5, and Yellow 6, by the end of 2026. States like California have already moved to ban or restrict these and other dyes.

Before the ban's full implementation, Red Dye 3 could be found in thousands of products, such as brightly colored candies, icings, frostings, frozen desserts, some sodas, and maraschino cherries.

Beyond cancer risks, artificial dyes have been linked to behavioral problems like hyperactivity and attention deficits in sensitive children. They can also trigger allergic reactions in some individuals.

Natural food colorings can be made from ingredients like beet juice for red, carrot juice for orange, spinach or matcha for green, and blueberries for blue or purple.