Understanding Erythrosine (E127) in the European Union
For consumers navigating international food labels, identifying ingredients can be a challenge due to differing naming conventions and regulations. The synthetic dye known as Red Dye 3 in the US is a prime example. In Europe, this color additive is known as Erythrosine, or more commonly, by its food additive code, E127. While the US has only recently moved to ban Red Dye 3 entirely from its food supply, Europe's regulatory stance has been much more cautious for decades. This difference reflects varying approaches to food safety and highlights a divergence in how a single chemical is perceived and controlled.
The Chemical Composition of E127
Erythrosine, or E127, is a synthetic, petroleum-derived xanthene dye. It is typically a reddish-brown powder or granule that produces a vibrant cherry-red or pink color when added to food and drinks. The chemical structure is a disodium salt that contains iodine, which has been a point of discussion regarding potential health effects, particularly on the thyroid.
The Strict European Regulation of E127
European Union regulations regarding E127 have been in place since 1994, long before the US implemented its final ban on Red Dye 3 in food. The EU applies a precautionary principle, which leads to strict limitations on food additives with any associated health concerns. As a result, the use of E127 has been severely restricted and is not permitted in the vast majority of food products. The specific, limited applications for E127 in Europe include:
- Candied cherries
- Cocktail cherries and Bigarreaux cherries
- Glacé cherries
- Some specific decorative items, often non-consumable, for baked goods
In addition to these restrictions, some EU countries require a warning label on products containing E127, noting potential effects on activity and attention in children, aligning with broader concerns around certain food colorings.
A Tale of Two Regulatory Systems: EU vs. US
The contrasting timelines and regulations surrounding Red Dye 3 (Erythrosine/E127) in the US and Europe illustrate different regulatory philosophies. A comparison of these two systems clarifies why a food additive's availability varies so drastically across continents.
| Feature | European Union (EU) | United States (US) |
|---|---|---|
| Designation | Erythrosine (E127) | FD&C Red No. 3 |
| Use in Food | Heavily restricted since 1994, limited primarily to cherries | Completely banned in food since Jan 2025 |
| Use in Cosmetics | Banned in all cosmetics | Banned since 1990 |
| Underlying Principle | Precautionary principle | Until recently, relied on exposure levels |
| Key Concern | Potential hyperactivity in children, thyroid issues | Cancer link in lab rats (Delaney Clause) |
| Action Driver | Long-standing regulation based on early concerns | Recent FDA ban following petitions and state-level action |
The EU’s approach has focused on minimizing exposure based on early and ongoing health concerns, whereas the US system maintained more widespread use until a definitive ban was triggered by a specific legal statute related to animal studies.
Alternatives to E127 in the European Food Market
Due to the tight restrictions on E127, European food manufacturers primarily use alternative colorings to achieve red hues in their products. These alternatives can be either synthetic or, increasingly, natural, to meet consumer demand for cleaner labels. Common alternatives include:
- Beetroot Red (Betanin): A natural red-violet pigment extracted from red beets. It is heat-sensitive but works well in icings and dry mixes.
- Anthocyanins: These natural pigments are found in fruits and vegetables like black carrots, red radishes, and purple sweet potatoes. They perform best in lower pH (acidic) applications.
- Lycopene: Derived from tomatoes, this natural colorant is known for its stability.
- Carmine: A red dye sourced from cochineal insects. It offers a stable, precise red color but is not suitable for vegan or some kosher products.
- Red 40 (Allura Red AC): Another synthetic colorant, Red 40 is a more common red dye in Europe than E127 and is used in a wider range of products, though it also comes with EU-mandated hyperactivity warnings.
Re-evaluation and Continued Scrutiny
The European Food Safety Authority (EFSA) re-evaluated Erythrosine (E127) in 2011, affirming that current usage levels in allowed products did not raise safety concerns. However, this safety assessment is specifically tied to the minimal exposure resulting from its highly restricted use, not a blanket approval for wider application. The EU’s long-standing position of limiting the additive, rather than the US's protracted debate, underscores its more cautious regulatory environment. You can review the EFSA's full findings on their website: Re-evaluation of Erythrosine (E 127) as a food additive.
Conclusion
In conclusion, what is red dye 3 called in Europe? It is Erythrosine, or E127, and it is largely absent from European food products. While its use is not completely banned in the EU, it is confined to a small number of specific applications, such as certain preserved cherries, reflecting a long-held precautionary approach to food safety. This contrasts sharply with the US, where it was recently fully banned for food use after decades of broader application. European manufacturers use a variety of natural and other synthetic colorants to achieve red hues, providing consumers with different options and reflecting distinct regulatory landscapes.
