If you rarely find yourself reaching for candy bars, vividly colored cereals, or neon-hued desserts, you might assume that the United States’ new efforts to restrict artificial food dyes won’t have any bearing on your diet.
However, a closer look reveals that these synthetic colorings are lurking in some of the most unexpected places — and pending regulations from the U.S. Department of Health and Human Services (HHS) and the U.S. Food and Drug Administration (FDA) might soon change the look of your favorite everyday foods.
The Upcoming Food Dye Crackdown
The U.S. government is now urging food manufacturers to begin eliminating two specific artificial colorings, Citrus Red 2 and Orange B, within the next few months.
Additionally, the agencies are recommending that companies voluntarily stop using six other synthetic dyes by the close of 2026. The list includes:
- Red No. 40
- Yellow No. 5
- Yellow No. 6
- Blue No. 1
- Blue No. 2
- Green No. 3
In announcing this initiative, HHS Secretary Robert F. Kennedy Jr. didn’t mince words about the motivations behind the move.
“For too long, some food producers have been feeding Americans petroleum-based chemicals without their knowledge or consent,” he said in a public statement. “These poisonous compounds offer no nutritional benefit and pose real, measurable dangers to our children’s health and development. That era is coming to an end.”
The Debate Over Health Risks and Research Gaps
While public health officials, nutrition experts, and consumer advocates have long questioned the necessity of artificial dyes in food, definitive research on their potential health risks — especially in humans — remains somewhat limited. Most studies so far have involved animal testing, making it difficult to conclusively determine how these dyes affect people over time.
Marion Nestle, PhD, MPH, a professor emerita of nutrition, food studies, and public health at New York University, has written extensively about the food industry’s influence over scientific research and public policy.
While the evidence may still be developing, Nestle maintains a clear stance: “Artificial dyes clearly do not improve health, are replaceable, and are unnecessary,” she said. “It’s best to avoid them as much as possible.”
Hidden Sources of Artificial Dyes in Everyday Foods
Many people associate artificial colorings with brightly colored candies or sugary drinks, but these chemicals also show up in less obvious food products. If you want to avoid consuming artificial dyes, you’ll need to look beyond the candy aisle. Here are five unexpected examples where artificial dyes make an appearance:
1. Smoked Salmon
Fresh salmon naturally sports a rich pink or orange hue, but smoked varieties — including lox — are sometimes treated with synthetic dyes to enhance their appearance. Among the dyes used are Yellow No. 5, Yellow No. 6, and Red No. 40. For instance, Flaum Nova Lox Smoked Salmon Salad available at ShopRite contains all three, as does Nathan’s Traditional Delicatessen Wild Caught Nova Salmon, which also includes Blue No. 1.
2. Trail Mix
Often marketed as a wholesome snack, trail mix isn’t always as natural as it seems. Dried fruits within these mixes frequently contain artificial dyes to make them resemble their freshly picked counterparts. CJ’s Trail Mix by Bassett Nut Co. contains Yellow No. 5, Yellow No. 6, Red No. 40, and Blue No. 1. Likewise, Costco’s Kirkland Signature Trail Mix includes the same artificial colors.
3. Wasabi Peas
That vibrant green snack you reach for during movie night might owe its eye-catching color to a combination of synthetic dyes. Valued Natural Wasabi Peas list Yellow No. 5 and Blue No. 1 among their ingredients, while Oregon Farm Fresh Snacks Willamette Wasabi Mix adds Yellow No. 6 and Red No. 40 to the mix.
4. Fresh Oranges
Believe it or not, even fresh produce has occasionally been dressed up with artificial color. In certain parts of the U.S., climatic conditions mean oranges can stay green on the outside even when ripe. To resolve this, the FDA has historically permitted the use of Citrus Red 2 on orange peels to give the fruit its traditional appearance.
5. Salad Dressings
Another unlikely suspect is bottled salad dressing. French, ranch, and Italian varieties often include synthetic dyes to enhance their visual appeal. Kraft Creamy French Salad Dressing contains Yellow No. 5 and Yellow No. 6. Hidden Valley’s Light Golden Italian Dressing uses Yellow No. 6, while their Avocado Ranch Dressing incorporates Yellow No. 5, Yellow No. 6, and Blue No. 1.
Strategies for Avoiding Artificial Food Dyes
Fortunately, for those wishing to steer clear of artificial colorings, there are practical steps consumers can take. “It is possible to avoid foods containing dyes, because all colors must be listed on food labels,” explained James Coughlin, PhD, president of Coughlin & Associates, a food and nutritional toxicology consulting firm based in Aliso Viejo, California.
Another way to sidestep these additives is by opting for organic products. Organic food labeling standards in the U.S. prohibit the use of synthetic dyes, offering a relatively simple alternative for shoppers. “Since organic foods should not contain artificial dyes, opting for organic products is another way to avoid the colorings that the United States is looking to eliminate,” Nestle advises.
The Bigger Picture: Processed Foods and Public Health
Experts caution that while removing synthetic dyes may improve the quality of certain processed foods, it doesn’t necessarily render them healthy. Samantha Heller, RD, a registered dietitian in New York City, notes that the presence of artificial dyes often signals a larger issue: food processing. “Chronic consumption of ultra-processed foods has been linked to diseases such as diabetes, heart disease, and obesity,” Heller explained.
Beyond the dyes themselves, it’s the addictive nature of ultra-processed foods that raises red flags. Jerold Mande, MPH, chief executive of Nourish Science and an adjunct professor of nutrition at the Harvard T.H. Chan School of Public Health, emphasized that dyes play an indirect role in health risks by making processed foods more appealing.
“This leads to overeating and obesity, overwhelmingly the primary way food causes cancer,” Mande said. “It’s unlikely colors cause cancer themselves.”
Even Heller points out that while removing dyes is a step in the right direction, it doesn’t transform processed products into health foods. “It is important to note that even if synthetic food dyes are removed from certain foods such as candy, it does not suddenly turn that food into a healthy option — it is still candy.”
Looking Ahead
As the FDA and HHS move forward with their proposals, consumers will likely see shifts in the appearance of everyday products in the grocery store. Whether those changes spark broader shifts in how food is processed, labeled, and marketed remains to be seen.
For now, the spotlight on artificial dyes has illuminated a wider conversation about food safety, transparency, and public health — one that’s long overdue.