Walk down any grocery aisle and you’re bound to be bombarded by bright blue cereals, neon red gummies, and radioactive-looking drinks that practically glow. But the thing is, those eye-popping colors aren’t coming from strawberries or blueberries—they’re coming from synthetic food dyes. And while they may look fun, their effects are far from harmless.

Artificial dyes are petroleum-based chemicals used to make processed foods look more appealing. The most commonly used dyes in the U.S. are Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, and Red 3. These are often listed on packaging as FD&C (Food, Drug, & Cosmetic) followed by a number. Some are derived from coal tar and many are banned or restricted in other countries due to health concerns.

Red 40, also known as Allura Red, is one of the most frequently used dyes. It’s found in everything from candy to sports drinks to gelatin. It’s been linked to hyperactivity and behavioral issues in children, as well as allergic reactions.
Yellow 5, or Tartrazine, shows up in cereals, chips, sodas, and even pickles. This dye has been connected to asthma, migraines, and anxiety-like symptoms in some individuals.
Yellow 6, or Sunset Yellow, is used in processed cheese, baked goods, and orange sodas. Studies have indicated a potential link to adrenal tumors in lab animals.
Blue 1 (Brilliant Blue) and Blue 2 (Indigo Carmine) are used in frostings, candies, and ice cream. These dyes have been associated with chromosomal damage and brain tumors in rats.
Red 3, which is banned in cosmetics due to its carcinogenic effects, is still allowed in food in the U.S. and is used in cherries, certain snacks, and even sausages.
Green 3 is less common but still appears in mint-flavored snacks and drinks, and has shown evidence of bladder tumors in animal testing.

One of the more surprising—and often misunderstood—sources of color in food comes not from synthetic chemicals, but from insects. Cochineal extract and carmine, for example, are red dyes made by crushing female cochineal bugs that live on cacti in Central and South America. These insects produce a vibrant red pigment used in everything from yogurts and juices to candy and cosmetics. While not synthetic, these bug-derived dyes are sometimes mistakenly lumped in with artificial dyes because they’re not plant-based or mineral-based. What makes them controversial isn’t just the ick factor—it’s also the potential for allergic reactions and the fact that many consumers have no idea they’re eating insect parts unless they read the fine print on the label.

Crushed Bugs?

Crushed bugs—specifically cochineal insects—are used to create red coloring agents known as carmine and cochineal extract, and they’re found in a surprising range of foods and drinks around the world, including the U.S.

In the United States, carmine is approved by the FDA and commonly used in fruit juices, yogurts, ice creams, candy, gelatin, baked goods, and dairy products to achieve pink or red hues. Brands that want to label their products “natural” often choose carmine over synthetic dyes like Red 40.

In Europe, carmine is also used, although labeling regulations are stricter. It must be listed clearly as “carmine” or “E120” on packaging. Some consumers avoid it for ethical, religious, or dietary reasons, prompting companies to seek plant-based alternatives like beet juice or annatto.

In Latin America, where cochineal bugs originate—especially Peru and Mexico—it’s not only a food dye but also a traditional textile pigment. In food products, it may be used more openly due to its cultural roots.

In global fast food and beverage chains, carmine has occasionally been found in products like strawberry-flavored syrups and smoothies. After public backlash, some companies—like Starbucks in 2012—announced they would stop using insect-based coloring and switch to alternatives like lycopene from tomatoes.

The use of cochineal is legal and considered safe by food safety agencies, but it’s not vegan, halal, or kosher, and it’s definitely not something most people expect in their “all-natural” label. Always check ingredients—carmine, cochineal, or E120 means bugs

Too much dye can affect more than just hyperactivity. Artificial dyes have been linked to behavioral disorders like ADHD, hormone disruption, tumor growth, and allergic reactions like hives or asthma. The effects can vary depending on the person, but children seem especially vulnerable due to their lower body weight and developing systems. Research published by the California Office of Environmental Health Hazard Assessment concluded that synthetic food dyes can impact neurobehavior in some children, particularly when consumed in high doses.

Outside the U.S., many countries have stricter regulations. The European Union requires foods with certain synthetic dyes to carry a warning label that states they may have an adverse effect on activity and attention in children. As a result, many European companies simply reformulate their products to exclude artificial dyes altogether.
Norway, Finland, and Austria have banned several food dyes outright.
The United Kingdom has largely phased out artificial dyes in favor of natural alternatives like beet juice, turmeric, paprika extract, and spirulina.
Japan limits synthetic dye use and encourages the use of natural food coloring in packaged goods.

So why are food dyes still used so heavily in the U.S.? One reason is the marketing power of color. Bright reds make strawberries appear more “strawberry,” and neon blues catch kids’ eyes on cereal boxes. But another reason is regulatory lag. The U.S. Food and Drug Administration (FDA) hasn’t updated its approval process for food dyes in decades, and many dyes were grandfathered in based on research considered outdated by today’s standards.

To avoid dyes, start by reading ingredient labels. Look out for any “FD&C” followed by a color and number.
Shop organic, since certified organic foods are not allowed to contain artificial dyes by USDA standards.
Choose whole foods like fresh fruits, vegetables, and grains that are naturally colorful.
Be wary of kids’ foods and colorful snacks marketed with cartoon characters, which are often the worst offenders when it comes to dyes.
Try natural alternatives like beet powder, turmeric, and spirulina for baking and cooking at home.

Interesting fact: In 2011, after growing concerns about hyperactivity, the FDA held hearings to reevaluate food dye safety—but chose not to ban any. However, California is now considering stricter food dye regulations, including requiring warning labels for foods containing synthetic dyes, in line with EU rules.

The colors in our food are more than just decorative—they are decisions made by manufacturers that affect our health, especially that of children. Food dyes may seem harmless, but the science says otherwise. Countries around the world have acted. Why hasn’t the U.S.?

Call to Action:
You have the power to demand better. The more we ask for transparency, the more pressure we put on companies to ditch synthetic dyes. Choose real food. Shop smarter. Write to your legislators to support dye labeling laws and educate others in your community. If other countries can protect their citizens from artificial dyes, the U.S. can too.

References (APA style):

California Office of Environmental Health Hazard Assessment. (2021). Potential Behavioral Effects of Synthetic Food Dyes on Children. https://oehha.ca.gov/risk-assessment/food-dyes-and-behavioral-effects-children

Center for Science in the Public Interest. (2016). Food Dyes: A Rainbow of Risks. https://www.cspinet.org/resource/food-dyes-rainbow-risks

Food and Drug Administration. (2022). Color Additive Status List. https://www.fda.gov/industry/color-additives/color-additive-status-list

Kobylewski, S., & Jacobson, M. F. (2012). Toxicology of food dyes: A review of carcinogenicity, genotoxicity, and neurotoxicity. International Journal of Occupational and Environmental Health, 18(3), 220-246. https://doi.org/10.1179/1077352512Z.00000000034

European Food Safety Authority. (2008). Assessment of the results of the study by McCann et al. (2007) on the effect of some colours and sodium benzoate on children’s behaviour. https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2008.660

Bug References

Food and Drug Administration. (2009). Color additives: Carmine and cochineal extract. U.S. Department of Health and Human Services. https://www.fda.gov/food/food-additives-petitions/color-additives-carmine-and-cochineal-extract

European Food Safety Authority. (2015). Scientific opinion on the re-evaluation of cochineal, carminic acid, carmine (E 120) as a food additive. EFSA Journal, 13(4), 4088. https://doi.org/10.2903/j.efsa.2015.4088

BBC News. (2012, April 19). Starbucks to stop using crushed beetles in Frappuccinos. https://www.bbc.com/news/world-us-canada-17850381

National Geographic. (2023). Red dye from bugs. https://www.nationalgeographic.com/culture/article/cochineal-insects-red-dye

Center for Science in the Public Interest. (2016). Food dyes: A rain

Tags: #FoodDyes #health #EPA @EPA #foodcoloring #fooddyes #carcinogenic #Red40