Are food dyes getting banned in the US and why? What know to about 8 dyes being phased out

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Health Secretary Robert F. Kennedy Jr announced plans to remove certain artificial dyes from the U.S. food and drug supply, taking a step toward fulfilling one of his campaign promises.

The Food and Drug Administration (FDA) shared intentions to “phase out” petroleum-based synthetic dyes by the end of next year during a press conference on April 22, in which Kennedy called the additives “poison.”

“For too long, some food producers have been feeding Americans petroleum-based chemicals without their knowledge or consent,” he said.

The dyes had been previously allowed under FDA regulations and oversight. The agency’s website explained that its role is “to assure that color additives are safely and appropriately used,” but says it can also amend its regulations as needed, such as revoking the approved use of some dyes.

Food activists and watchdog groups have commended the move, saying it’s a step in the right direction.

Here’s what to know about the dyes the FDA aims to remove from American food.

Is the U.S. banning artificial food dyes?

The FDA announced on April 22 that it will “phase out all petroleum-based synthetic dyes from the nation’s food supply” by the end of 2026.

No formal agreement or legislation was passed officially banning the substances. Instead, HHS and the FDA have a “mutual understanding” with the food industry that the dyes will be progressively removed, according to Kennedy.

During an April 22 press conference, FDA Commissioner Marty Makary said the agency intends to revoke the approval of some dyes for use and work with industry leaders to substitute petrochemical dyes with “natural” ones. A press statement released by the FDA also said it plans to establish a “national standard and timeline for the transition from petrochemical-based dyes to natural alternatives.”

A statement from the watchdog group Center for Science in the Public Interest (CSPI) called the agreement’s voluntary nature “disappointing.”

“Because using synthetic food dyes has always been voluntary, there is no incentive from today’s announcement for manufacturers to switch to natural food colors,” it read.

The FDA will authorize four new natural color additives and expedite the approval of more, according to its statement. The agency will also partner with the National Institutes of Health to research the effect food additives have on children’s health and development.

Studies have been done on the impacts of commonly used synthetic food dyes, some of which have found links to conditions like cancer, ADHD and organ damage. However, some experts believe more definitive research is necessary.

As a result, different countries have implemented different rules over time as the scientific community learns more about the potential correlation between food additives and health.

What 8 food dyes will be phased out? 

• Red Dye 40 (Allura Red or FD&C Red No. 40): A dark red dye commonly used in candy, cereals, sports drinks, frosting, condiments, gelatin, jams and more.
• Yellow Dye 5 (Tartrazine or FD&C Yellow No. 5): A lemon-yellow dye often found in candy, cereal, soft drinks, popcorn, yogurt, juices, spices and more.
• Yellow Dye 6 (Sunset Yellow or FD&C Yellow No. 6): An orange-yellow dye used in candy, sauces, baked goods, preserved fruit, cheese, soups, cereals and more.
• Blue Dye 1 (Brilliant Blue FCF or FD&C Blue No. 1): A greenish-blue dye used in ice cream, canned peas, soups, popsicles, icing, confections, dairy products and more.
• Blue Dye 2 (Indigo Carmine, FD&C Blue No. 2 or Indigotine): A royal blue dye commonly found in candy, ice cream, cereal, snacks, sausages, maraschino cherries and more.
• Green Dye 3 (Fast Green FCF or FD&C Green No. 3): A forest green dye often found in canned vegetables, cereal, candy, ice cream, salad dressing, soft drinks and more.

The FDA will also move to eliminate the use of:

• Citrus Red 2 (C.I. Solvent Red 80): A dye used only to color the skin of oranges in the U.S., specifically Florida oranges. It is used to make the skins a more vibrant color but is not allowed on the inner edible fruit.
• Orange B (C.I. Acid Orange 137): Is also a dye used for one purpose: hot dog and sausage casings. The dye itself is also no longer made in the U.S., limiting its use even further.

What other food dyes are banned in the U.S.?

Some dyes that have been banned in the U.S. are still used in other countries like Canada and those in the European Union, while some still used in the U.S. are banned in others.

Some food dyes already banned from the U.S. include:

• Red No. 3: A dye that was already in the process of being phased out under a Biden-era order mandate with a deadline of Jan. 15, 2027. The Trump administration has since asked that this deadline be moved up.
• Reds 1, 2, 4 and 32: Banned in 1961, 1976 and 1956, for potential (but disputed) links to cancer and organ damage.
• Yellows 1, 2, 3 and 4: Banned in 1959 after they were found to be potentially linked to lesions and heart damage.
• Violet 1: Banned in 1973 for being potentially linked to cancer.
• Orange 1 and 2: Banned in 1956 and 1960 for being potentially linked to organ damage.
• Green 1 and 2: Both banned in 1965 for being potentially linked to cancer.
• Sudan 1 and Butter Yellow: Banned in 1919 after they were found to be toxic and potentially carcinogenic.

Some legislators have already moved to rid their state of food dyes, such as Gov. Gavin Newsom, who signed a bill in 2024 prohibiting the use of Red 3, Blue 1, Blue 2, Green 3, Red 40, Yellow 5 and Yellow 6 in California.

Why are color additives used in foods?

The most popular color additives are Red 40, Yellow 5 and Yellow 6, making up 90% of all the food dye used in the U.S., according to Healthline. Artificial food dye consumption has also increased by 500% in the last 50 years, it said.

According to the FDA, dyes are common in processed foods and are used to:

• Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions.
• Correct natural variations in color.
• Enhance colors that occur naturally. 
• Provide color to colorless and “fun” foods.

Because natural dyes are less shelf-stable than artificial ones, some food products may look different after the proposed switch. Naturally derived coloring is more susceptible to fading and degradation when exposed to elements like heat, light and air, so while foods may have the same general color profile, they may appear less vibrant.

Natural dyes are also generally more expensive to make and use, so companies changing their formulas to adhere to the FDA’s requests may have to make adjustments to preserve their bottom line.

Contributing: Swapna Venugopal Ramaswamy, USA TODAY; Cheryl McCloud, USA TODAY Network