Artificial food dyes make products visually appealing, but their safety — especially for children — remains a hotly debated topic in nutrition science.
The Most Common Food Dyes
Six artificial dyes account for the vast majority of food coloring used in the U.S.:
- Red 40 (Allura Red) — Found in candy, cereals, beverages
- Yellow 5 (Tartrazine) — Common in snacks and baked goods
- Yellow 6 (Sunset Yellow) — Used in sauces and processed cheese
- Blue 1 (Brilliant Blue) — Found in ice cream and candy
- Blue 2 (Indigo Carmine) — Used in pet food and beverages
- Green 3 (Fast Green) — Less common, found in some beverages
What the Research Says
Concerns
- Some studies link artificial dyes to hyperactivity in children
- The Southampton study (2007) found mixtures of dyes and sodium benzoate increased hyperactive behavior
- Certain dyes may contain contaminants like benzidine, a known carcinogen
The European Approach
The EU requires warning labels on foods containing six specific dyes:
"May have an adverse effect on activity and attention in children"
This has led many European manufacturers to switch to natural alternatives like beet juice, turmeric, and paprika extract.
Natural Alternatives
Many companies are reformulating with plant-based colors:
- Red — Beet juice, lycopene, anthocyanins
- Yellow/Orange — Turmeric, annatto, paprika
- Blue/Purple — Spirulina, butterfly pea flower
- Green — Chlorophyll, matcha
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When scanning products with NutriScan360, pay attention to the ingredient list for color additives. Choosing products with natural colorings is a simple way to reduce your exposure to controversial additives.