Are Artificial Food Dyes Bad for Your Health? Here’s What Research Really Shows

Something has been shifting in the colorful corners of the grocery store. The neon-blue sports drink, the cereal that turns milk pink, and the brightly colored candy that catches a child’s eye first may soon look different, and some products already have.

The FDA is pushing for a major move away from petroleum-based synthetic dyes in American food.

Red No. 3 has been formally removed from future food and drug use through a binding legal action, while six other widely used synthetic colors are part of a separate transition with a removal goal of the end of 2027. Some major food companies have already reformulated products.

Still, the science behind the change is more complicated than a simple “good” or “bad” label. Regulatory decisions, research on possible health effects, and the limits of what scientists know all tell different parts of the story. Understanding those details matters as colorful foods begin to change.

What the Research on Children Actually Shows

For years, pediatric research has pointed to the same concern: synthetic food dyes and children’s behavior.

A 2022 systematic review published in Environmental Health examined 27 clinical trials involving children exposed to synthetic food dyes. Among the 25 challenge studies included, 16 (64 percent) found evidence of an association between dye exposure and adverse behavioral outcomes. The researchers concluded that human clinical data and animal toxicology findings support that relationship.

However, an association does not prove causation. Research has not established that synthetic dyes directly cause ADHD in most children.

“There wasn’t any direct evidence of harm in humans,” said Ella Marshall, a food and agribusiness specialist. “But some artificial food dyes have been linked to hyperactivity in children, allergic reactions, and potential carcinogenic effects.”

The FDA’s approach is precautionary. Commissioner Marty Makary said the agency should “not be taking risks” because of “growing concerns of doctors and parents about the potential role of petroleum-based food dyes.” That position reflects caution about possible effects, rather than a confirmed causal finding.

A Reformulation Wave Already in Progress

Several of the biggest names in American food have already finished their reformulations.

Nestlé USA has removed FD&C certified colors from its entire U.S. food-and-beverage portfolio. Tyson, Campbell’s, and Target have also completed similar changes. General Mills removed certified colors from U.S. cereals and K-12 school foods by summer 2026, with the rest of its retail portfolio, including Betty Crocker, Pillsbury, Cinnamon Toast Crunch, and Trix, targeted for the end of 2027.

WK Kellogg committed to removing certified colors from Apple Jacks, Froot Loops, and Rice Krispies varieties. Mars plans to offer M&M’s, Skittles Original, and Starburst options without certified colors starting in 2026.

Walmart is working toward removing certified color additives from Great Value and other private-label products by January 2027, along with more than 30 other ingredients. Kraft Heinz products, including Crystal Light, Kool-Aid, and Jell-O, are also targeted for the end of 2027.

The changes reach beyond candy and brightly colored snacks. A 2025 study in the Journal of the Academy of Nutrition and Dietetics found that about 1 in 5 packaged foods and drinks in the U.S. contain synthetic dyes, with Red No. 40 appearing most often.

Dyes Turn Up in More Places Than Expected

Many people think to check candy and soda. But synthetic colors also appear in condiments, smoked salmon, pickles, and trail mix.

Synthetic dyes are not limited to foods with obvious bright colors. Blue No. 1, for instance, is used in beverages, cereals, frozen dairy desserts, frostings, and icings. Yellow No. 5 is commonly added to condiments, snack foods, and baked goods.

Other hidden sources are incredibly easy to miss. Food manufacturers often add synthetic dyes to hot sauce, mayonnaise, salad dressings, marinades, pickled ginger, dried fruit, and even some smoked salmon products to offset color loss from processing or to make the food look more consistent.

To spot these dyes, consumers must read ingredient labels carefully. Look for names such as “FD&C Blue No. 2” or simply “Blue 2.”

Related: 9 Hidden Ingredients To Avoid on Food Labels

Dye-Free Doesn’t Mean the Product Is Good for You

When a brightly colored cereal reformulates with plant-based coloring, it’s still cereal.

Removing petroleum-based dyes does not change a food’s calorie count, added sugar, or level of processing. A fruit-flavored drink made with beetroot extract instead of Red No. 40 is still a fruit-flavored drink.

Natural colorants may offer a different safety profile than petroleum-based dyes, but they are not automatically a nutritional upgrade. The amounts used for coloring are generally too small to provide meaningful antioxidant benefits from ingredients such as beetroot or spirulina.

As artificial dyes disappear from more products, a bigger health question remains: what is replacing them, and does that change the food’s overall nutritional value?

Have you started checking ingredient labels for synthetic dyes, and has anything you regularly buy surprised you?

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