What is going to replace Red 40? Exploring Natural Food Coloring Alternatives

October 4, 2025 •

4 min read

In early 2025, the U.S. FDA announced a plan to phase out synthetic food dyes, including Red 40, by the end of 2026, driven by growing consumer concern and new research linking these additives to potential health issues. This major regulatory shift raises a pressing question for both consumers and manufacturers: what is going to replace Red 40? The answer lies in a diverse array of vibrant, natural colorants derived from plants, fruits, and insects.

Quick Summary

As manufacturers move away from synthetic dyes, natural alternatives like beet, annatto, and anthocyanins are stepping up. The transition poses formulation challenges but offers healthier, clean-label solutions for food products. This article examines the leading contenders, their applications, and the factors driving this industry-wide shift.

Key Points

Natural Sources: Beet juice, purple carrot, and anthocyanin extracts from elderberry or purple corn are key contenders to replace synthetic Red 40.
Carmine as an Alternative: Cochineal extract, or carmine, offers excellent stability and vibrant reds but is derived from insects, which is unsuitable for vegan diets and poses a rare allergy risk.
Stability Challenges: Natural alternatives like beet extract are sensitive to heat and pH, posing challenges for manufacturers in creating stable, consistent colors in processed foods.
Regulatory Push: Regulatory changes, including a planned U.S. phase-out of synthetic dyes by 2026 and warning label requirements in Europe, are accelerating the shift to natural colorants.
Consumer Demand: A growing consumer desire for 'clean-label' products and concerns over links between artificial dyes and health issues are major drivers for industry change.
Reading Labels: Consumers should look for ingredient names like 'beet juice' or 'purple carrot extract' to identify natural colorants, as synthetic dyes are often labeled as 'FD&C Red No. 40'.
Potential for Flavor Impact: Some natural colorants, like red radish extract or hibiscus powder, may introduce subtle flavor notes, which manufacturers must manage during formulation.

The impending phase-out of synthetic food dyes, spurred by new regulations and consumer demand for cleaner ingredients, marks a significant shift in the food and beverage industry. Red 40, one of the most widely used and scrutinized synthetic colorants, is on its way out, prompting an urgent search for effective and safe alternatives. While Red 40 offers a stable, consistent, and cost-effective vibrant red hue, its petroleum-based origin and links to potential health issues, such as hyperactivity in some children and colonic inflammation in animal studies, have made it a target for replacement.

The Quest for a Reliable Red

Replacing Red 40 is not a simple task for manufacturers. It requires finding colorants that can mimic the synthetic dye's visual appeal and stability across various food applications, which can involve different pH levels, heat, and light exposure. The pursuit has led to a focus on natural sources, which offer a range of red hues, from pinkish-red to deep crimson and warm orange-reds.

Anthocyanins: Nature's Versatile Pigments

Anthocyanins are a class of flavonoids found in many fruits, vegetables, and cereals, responsible for red, purple, and blue colors. Their stability is highly dependent on pH, making them ideal for acidic products like beverages and fruit preparations.

Purple/Black Carrot: A popular source of anthocyanins that provides vibrant red and pink shades suitable for beverages, confectionery, and dairy products.
Elderberry: Offers deep red and purple hues, and like black carrot, is well-suited for a variety of applications, though its flavor profile must be managed.
Purple Corn: Modern breeding techniques have developed purple corn varieties specifically for high anthocyanin yield, creating a cost-effective and recognizable natural red source for low pH applications.

Beets and Radishes: Bold and Bright Reds

Concentrated extracts from beets and radishes are powerful sources of red color, particularly for vibrant pinks and reds.

Beetroot Powder/Juice: Delivers a broad portfolio of red and magenta shades. It is water-soluble and excellent for low-water-activity applications like dry mixes, yogurt, and ice cream. Its primary limitation is heat instability, which can cause browning in high-heat processes.
Red Radish Extract: Provides a red hue with more orange undertones compared to beet. Advanced processing techniques are mitigating the potential for undesirable flavor notes.

Carmine and Annatto: Stable and Established Colorants

Cochineal Extract/Carmine: Derived from cochineal insects, carmine is a highly stable and cost-effective natural red and pink colorant. While it provides excellent performance, its animal origin makes it unacceptable for vegan and vegetarian diets, and it has been associated with rare allergic reactions.
Annatto: Derived from the seeds of the achiote tree, annatto produces a range of yellow to red-orange colors. It is commonly used in dairy products like cheese and butter, as well as in seasonings.

Consumer Awareness and Labeling Transparency

As manufacturers reformulate, consumers will notice changes in product appearance and ingredient labels. Natural colorants may result in slightly different or less brilliant hues compared to the artificial versions. Transparency about these changes will be key to managing consumer expectations.

Reading Labels: Consumers who wish to avoid synthetic dyes should look for the certified color additive names, like "FD&C Red No. 40" or "Allura Red AC," on ingredient lists. Natural alternatives will be listed by their source, such as "beet juice," "carmine," or "purple carrot extract".
DIY Alternatives: For home cooks, options are even simpler. Ingredients like beetroot powder, paprika, hibiscus powder, and pureed berries can be used to add red color to everything from icings to smoothies, offering complete control over ingredients.

Comparison of Red 40 and Natural Alternatives


Feature	Red 40 (Synthetic)	Natural Alternatives (e.g., Anthocyanins, Beet)
Source	Petroleum byproducts	Plants (fruits, vegetables, algae), insects
Cost	Low	Generally higher due to sourcing and processing
Stability (Heat/Light)	Excellent, consistent	Varies by source; often less stable in high-heat or neutral pH conditions
Health Concerns	Linked to hyperactivity, inflammation, and potential long-term issues in some studies	Generally considered safer; some sources like carmine have allergy risks
Vibrancy	Intense, uniform	Can vary; sometimes more muted or nuanced
Flavor Impact	Flavorless	Potential for off-notes, especially at high concentrations, depending on the source
Labeling	"FD&C Red No. 40" or "Red 40"	"Beet juice," "carmine," "purple carrot extract," etc.

Conclusion

The move away from Red 40 is a reflection of evolving regulatory standards and a powerful consumer preference for ingredients perceived as cleaner and healthier. The replacement is not a single chemical but a palette of natural colorants, each with its own strengths and weaknesses. For manufacturers, the transition requires innovation to overcome challenges related to stability and cost, while for consumers, it means greater transparency and a wider range of naturally colored food options. Ultimately, the quest to replace Red 40 is driving the food industry toward a more natural and health-conscious future.

The Path Forward

With new regulations on the horizon, food manufacturers are already actively reformulating their products using these natural colorants. This shift not only addresses safety concerns but also taps into the growing market for clean-label products. As the industry learns to harness the full potential of these plant- and insect-derived pigments, the vibrant reds once created by synthetic dyes will be replaced with equally appealing colors from natural, sustainable, and transparent sources. For the conscious consumer, this change provides an opportunity to support brands that prioritize health and to make more informed choices about the food they eat. For deeper insights into the regulatory shifts, the FDA provides comprehensive information on color additives.

Frequently Asked Questions

Red 40 is being replaced due to increasing consumer demand for clean-label ingredients and growing regulatory scrutiny. Research linking synthetic dyes to potential health issues, such as hyperactivity in sensitive children and inflammation in animals, has driven this change.

There is no single replacement for Red 40; instead, a variety of natural colorants are used. These include beet juice, purple carrot extract, carmine (from insects), annatto, and anthocyanins derived from other fruits and vegetables.

Most natural colorants are considered safe, though some, like carmine, carry a risk of allergic reaction in sensitive individuals. They are generally preferred by consumers seeking fewer synthetic additives in their diet.

Yes, foods colored with natural dyes may have slightly different shades than those made with synthetic dyes. Natural colors can be more muted or nuanced, and manufacturers are working to manage these changes while maintaining consumer appeal.

To avoid Red 40, carefully read ingredient labels and look for the specific names "FD&C Red No. 40" or "Allura Red AC". Choose products that explicitly state they use natural colorants or opt for homemade foods using ingredients like beet juice or paprika.

Carmine is an effective and stable red colorant that can be a good substitute for Red 40 in many applications. However, its use is controversial among some consumers because it is derived from cochineal insects, making it unsuitable for vegetarian and vegan diets.

Anthocyanins from sources like purple carrot, elderberry, or purple corn are excellent for low-pH (acidic) applications like beverages. They offer vibrant red and pink hues and are relatively stable in these conditions.