What are the numbers for green food dye? A comprehensive guide

December 20, 2025 •

4 min read

The color additive FD&C Green No. 3, known chemically as Fast Green FCF, is approved by the FDA for use in various food products like beverages, baked goods, and candies. Understanding what are the numbers for green food dye is crucial for identifying ingredients on product labels, differentiating between synthetic and natural options, and experimenting with your own color mixes.

Quick Summary

Green food dyes are identified by specific codes, including FD&C Green No. 3 and E142, or created by blending blue and yellow dyes for custom shades.

Key Points

Synthetic Dyes: The primary synthetic green dyes are FD&C Green No. 3 (Fast Green FCF) in the US and E142 (Green S) in the EU, though E142 is prohibited in the US.
Natural Alternatives: Natural green dyes include Chlorophyll (E140) and its more stable copper-complexed version (E141).
Mixing Colors: Many green shades are created by combining yellow dyes (like FD&C Yellow No. 5 or E102) with blue dyes (like FD&C Blue No. 1 or E133).
Regulatory Differences: Approval for specific food dyes varies by region; a dye approved in the EU (like E142) may be banned in the US.
Stability: Synthetic dyes generally offer more stable and vibrant colors, while natural alternatives like chlorophyll can be more sensitive to heat and light.
Label Identification: Reading ingredient labels for FD&C, E-numbers, or listed natural sources helps identify the type of green food dye used.

Demystifying Green Food Dye Codes

Food colorings are regulated and assigned specific numbers by different regulatory bodies around the world. These numbers help consumers and manufacturers identify the exact chemical or natural source of the dye. For green food dye, these identifiers can vary depending on the market, such as the United States' FD&C system or the European Union's E-number system. Some of the most common number-based green dyes are synthetic, while others are derived from natural sources.

Common Synthetic Green Dyes

FD&C Green No. 3 (Fast Green FCF): In the United States, Fast Green FCF is certified as FD&C Green No. 3. It is a synthetic, water-soluble triarylmethane dye that provides a bright, turquoise-green hue.

E142 (Green S): This synthetic green dye is approved for food use in the EU, Australia, and New Zealand, but is prohibited in the US, Canada, and Japan. It is also known by other names like Food Green 4 or Lissamine Green B. Green S provides a deep, vibrant green color and is commonly found in desserts, canned peas, and mint sauce.

Common Natural Green Dyes

E140 (Chlorophylls): This natural green pigment is extracted from plants and is a vital part of photosynthesis. Chlorophyll is used as a food colorant, though its stability can be less robust than synthetic alternatives, especially when exposed to heat and light.

E141 (Chlorophyllin Copper Complexes): To improve stability, chlorophyll can be complexed with copper, resulting in Copper Chlorophyllin Complexes. This synthetic alteration makes the green color more resilient and suitable for a wider range of food products.

The Art of Mixing Dyes

Beyond single-source green dyes, many commercially available food colorings and homemade solutions are created by mixing yellow and blue dyes. This method allows for greater control over the final shade of green, from light lime to deep forest green. The exact numbers for the base dyes are critical for consistent color.

Commonly Mixed Dyes:

FD&C Yellow No. 5 (Tartrazine) + FD&C Blue No. 1 (Brilliant Blue FCF): This is a very common combination in the United States for achieving various shades of green. Mixing these two certified dyes offers a vibrant, predictable result.
E102 (Tartrazine) + E133 (Brilliant Blue FCF): Similar to the US combination, the EU uses these two E-numbered dyes to achieve a wide spectrum of green colors.

Global Regulatory Differences for Green Dyes

Food coloring regulations differ significantly across regions, affecting which numerical dyes are permitted. This is a crucial consideration for multinational food manufacturers. For example, while E142 is used in Europe, it is banned in the United States, which has stricter rules regarding synthetic colorants. Conversely, dyes like FD&C Green No. 3, while approved in the US, have been subject to different levels of scrutiny and approval in other countries. Recent trends, including a move by the FDA to approve more naturally-derived colors, further illustrate the evolving landscape of food color regulation. For a full history of US color additive regulations, refer to this FDA resource.

Comparison of Green Food Dyes


Feature	FD&C Green No. 3	E142 (Green S)	E140 (Chlorophylls)	E141 (Chlorophyllin Copper Complexes)
Classification	Synthetic	Synthetic	Natural	Natural (Synthetic Altered)
US Approval	Yes	No	Yes	Yes (Limited)
EU Approval	Yes (as E143)	Yes	Yes	Yes
Color	Bright turquoise-green	Intense, deep green	Grassy, subtle green	Stable, vibrant green
Stability	High	High	Low (heat/light sensitive)	High
Common Use	Beverages, baked goods, candy	Desserts, canned peas	Health products, limited food	Wide range of processed foods

Using Natural vs. Synthetic Dyes

When choosing a green food dye, understanding the differences between synthetic and natural options is key. Natural colorants like chlorophyll (E140) and spinach powder offer a subtler, more organic color but can be less stable. Spinach powder, for instance, produces a vibrant green but the flavor can be noticeable in large amounts. Synthetic dyes, such as FD&C Green No. 3, provide a more vivid, consistent, and heat-stable color, making them a reliable choice for many industrial applications. However, some consumers prefer to avoid synthetic dyes due to potential health concerns, prompting a rising interest in plant-based alternatives.

Conclusion

Navigating the world of green food dye numbers involves understanding a system of codes like FD&C and E-numbers. From the common FD&C Green No. 3 in the US and the EU-approved E142, to natural options like chlorophyll (E140) and the popular method of mixing blue and yellow, a variety of options exist. Knowing the differences is important for product identification, especially considering varying global regulations and the ongoing shift towards more natural color alternatives. The specific numerical codes provide a precise way to identify the source and properties of the green coloring agent in your food.

Frequently Asked Questions

FD&C Green No. 3, also known as Fast Green FCF, is a synthetic food dye that produces a turquoise-green color. It is approved by the U.S. FDA for use in a wide range of foods and beverages.

The E-number for Green S is E142. It is a synthetic green dye approved for use in food products within the European Union, but it is not approved for use in the United States.

You can make your own green food dye by mixing yellow and blue dyes. For food coloring, a common method is to combine equal parts of FD&C Yellow No. 5 and FD&C Blue No. 1 to start, then adjust the ratio to achieve the desired shade.

The primary E-number for natural green coloring is E140, which refers to chlorophylls. Another related number is E141 for the more stable chlorophyllin copper complexes.

Yes, natural green dyes can be sourced from ingredients like spinach powder, matcha powder, and spirulina powder. These can be used to impart green color to foods, although they may also affect the flavor and fade more quickly than synthetic dyes.

Food dye regulations vary significantly by country based on different safety assessments. A dye may be considered safe by one regulatory body, like the EU's EFSA, but restricted or banned by another, like the US FDA, leading to discrepancies in allowed additives.

No, green food coloring can be a single synthetic additive (like FD&C Green No. 3) or a blend of other colored additives (like a yellow dye and a blue dye) to create the desired green shade.