Big changes are happening in the food industry, and this time, it's for the better. The FDA has officially banned the use of Red Dye No. 3 in foods and ingested drugs—a move that many health experts and consumers have been advocating for years. With this change, manufacturers will have until January 2027 to remove the dye from their products.
Red Dye No. 3 has been a staple in many processed foods, from candy to medicine, despite growing concerns about its safety. The dye was already banned in cosmetics back in 1990 due to links to cancer in animal studies. But while it was deemed unsafe for external use, somehow it had still been allowed in food products.
Consumer advocate Susan Webber voiced her frustration over the delayed action:
“It's crazy how many products actually contain Red 3 that people don’t know about,” Webber said. “What’s really aggravating is that they target kids. It’s in candy, medicine, and kids’ drinks—that’s not alright.”
This revelation raises an important question: If the chemical was considered too hazardous for skin contact decades ago, why did it take so long for it to be removed from the foods we eat? Generations of children have grown up consuming products laden with these harmful additives, unaware of the potential risks.
Health expert Eric Berg explains some of the dangers:
“Here are some of the symptoms: allergies, an increased risk of cancer, and elevated estrogen levels,” Berg said. “As a developing child, too much estrogen can affect all kinds of developmental processes.”
But the crackdown on artificial dyes isn’t stopping there. In West Virginia, lawmakers are pushing for even stricter regulations. The House of Delegates recently passed House Bill 2354, which proposes a ban on not only Red 40 but also Yellow 5 and Blue 2—citing potential neurological effects on children. If the bill becomes law, schools will be required to phase out these artificial additives from meals by August 2025, with a broader statewide ban to follow.
As more attention is being placed on the safety of food additives, manufacturers are beginning to adjust. Many companies have already started reformulating their products to meet the new standards.
With the growing shift toward transparency in food production, many are wondering if Red 40 will be the next to go. This movement signals a larger conversation about the ingredients that make their way onto our plates—and the long-term impact they could have on our health.
For now, the ban on Red 3 is a victory for food safety advocates, but it’s just one step in a larger battle against harmful additives. As consumers become more informed, the pressure will only continue to build for companies to prioritize health over aesthetics.
