In a major announcement from the FDA and Health and Human Services, Commissioner Marty Makary revealed plans to phase out six petroleum-based food dyes from processed foods by the end of 2026. This plan is part of a broader effort to ban certain petroleum based dyes that have already been banned in other countries due to health concerns. These synthetic food colors include:

• FD&C Red No. 40

• FD&C Yellow No. 5

• FD&C Yellow No. 6

• FD&C Blue No. 1

• FD&C Blue No. 2

• FD&C Green No. 3

Lesser-known dyes such as citrus red, used to color Florida oranges and marmalade, and orange b, previously approved for sausage casings but not used for many years, are also part of the regulatory discussion regarding banned chemicals in the food supply.

These artificial colors are widely used to enhance the appearance of packaged foods, but where exactly are they hiding? These dyes are purely cosmetic and offer no nutritional benefit, serving only to make processed foods look more appealing without improving their quality.

Using our proprietary WISEdata™ database, which analyzes over 650,000 food and beverage products sold in the U.S., we identified the categories with the highest rates of synthetic dye usage. Leading the list, unsurprisingly is non-chocolate candies, where nearly 70% contain artificial food coloring. Other top offenders include ready-to-eat cereals and powdered drink mixes, both hovering around 40%. These chemicals are especially prevalent in products marketed to american children, raising concerns about how they may impact children's health.

Encouragingly, our analysis showed 0% usage in baby foods, offering some relief to concerned parents. This highlights the importance of efforts to eliminate harmful dyes from the nation's food supply to protect vulnerable populations.

Want deeper insights or category-specific reports? Contact us at WISEalliance@WISEcode.ai with your work email to access our data.

If you’re a consumer and want to know what’s in your food today, the WISEcode™ app lets you scan packaged foods to immediately identify potentially harmful ingredients - like artificial food colors.

The Colorful Secret in Our Food

Most shoppers don’t realize just how much of the nation’s food supply is colored with synthetic food dyes. For decades, the food industry has relied on these petroleum-based additives to make everything from breakfast cereals to beverages look more appealing. But behind the bright colors lies a growing concern: mounting evidence suggests that synthetic dyes may pose risks to children’s health and development. In response, the Food and Drug Administration (FDA) and the Department of Health and Human Services (HHS) have announced new measures to phase out petroleum-based synthetic dyes from processed foods, aiming to enhance food safety and protect public health. As these changes unfold, understanding the role of synthetic dyes in our food, and why eliminating them matters, has never been more important.

What Are Petroleum-Based Food Dyes?

Petroleum-based food dyes, often called synthetic food dyes or artificial food dyes, are chemical compounds derived from petroleum that are added to packaged foods, beverages, and dietary supplements to enhance their color. These food dyes are found in a wide range of products, from candies and sodas to salad dressings and even some vitamins. While the FDA has approved several synthetic dyes for use in foods, such as Red 40, Yellow 5, and Blue 1, ongoing research and environmental health hazard assessments have raised concerns about their safety. Studies have linked these synthetic dyes to issues like hyperactivity and obesity in children, prompting calls for stricter oversight and a shift toward natural alternatives. As awareness grows, more consumers and health experts are questioning the necessity of petroleum-based food dyes in our diets and advocating for safer, plant-based options.

Regulation of Food Additives: Who’s Watching the Colors?

Ensuring the safety of food additives, including synthetic dyes, is a complex task overseen by the FDA. The agency is responsible for reviewing scientific data, assessing risks, and setting standards for the use of food dyes in the food industry. However, critics argue that the current regulatory process can be slow and sometimes fails to keep pace with new scientific findings. In response, the FDA has announced plans to strengthen its oversight by developing new tools and guidelines for evaluating the safety and effectiveness of food additives. As the agency works to improve its regulatory framework, it’s essential that it has the resources and authority needed to protect consumers and keep potentially harmful dyes out of the food supply.

The Food Industry’s Palette: Why Manufacturers Use Synthetic Dyes

For food companies, synthetic dyes have long been a go-to solution for making products look vibrant and appealing. These petroleum-based synthetic dyes are not only cost-effective but also offer consistent results, making them attractive to manufacturers looking to stand out in a crowded marketplace. However, as concerns about the health effects of artificial food dyes grow, the food industry is under increasing pressure to find safer alternatives. Natural colorings like butterfly pea flower extract, calcium phosphate, and Galdieria extract blue are gaining popularity as food companies seek to meet consumer demand for cleaner labels and healthier options. The FDA’s decision to phase out synthetic dyes is expected to accelerate this shift, encouraging innovation and greater transparency in how food is colored. By supporting the development of natural alternatives, both the industry and consumers can help create a food system that prioritizes health and safety.

In the meantime, there is WISEcode, a free food scanner app that lets you choose what you want to filter out of your packaged foods.