Experts Explain If Foods With Red Dye 3 Will Be Recalled
The FDA has banned the use of red dye No. 3 in foods and medications.
The additive was previously banned in cosmetics.
Red dye No. 3 should be removed from foods by January 2027.
The U.S. Food and Drug Administration (FDA) has banned the use of red dye No. 3, more than a year after California Governor Gavin Newsom signed legislation to ban the food additive in the state. But what foods contain red dye No. 3, and will they be recalled?
The highly controversial dye is used to give foods, drinks, and medications a bright red color, but a growing body of research suggests it may cause a range of potential health issues.
The ban—which is technically a revoked authorization—comes after a petition submitted by several advocacy organizations in 2022 that questioned the safety of red dye No. 3.
Meet the experts: Jamie Alan, Ph.D., is an associate professor of pharmacology and toxicology at Michigan State University; Darin Detwiler, LP.D., is a food safety expert, author of the book Food Safety: Past, Present, and Predictions, and professor at Northeastern University.
The news raises a lot of questions about what to do if you have products that contain red dye No. 3, as well as if this will spark food and drug recalls. Here’s what we know.
Why is the FDA banning red dye No. 3?
The FDA stated in an announcement that the ban is “a matter of law,” citing the Delaney Clause of the Federal Food, Drug, and Cosmetic Act (FD&C Act).
That clause prohibits the FDA from approving a color additive that is ingested if it causes cancer in animals or humans. Research has already found that red dye No. 3 may cause cancer in high doses in rats, although that same mechanism that leads to cancer doesn’t happen in humans.
But the FDA previously banned red dye No. 3 in cosmetics and topical drugs under the Delaney Clause. And, while the agency notes that studies on humans have not linked red dye No. 3 to cancer in people, the Delaney Cause is enough reason to revoke the additive’s authorization.
Worth noting: Red dye No. 3, which is also known as erythrosine, has been linked to hyperactivity and behavioral issues in children, too. “The data is very clear that it causes behavioral issues, particularly in children,” says Jamie Alan, Ph.D., an associate professor of pharmacology and toxicology at Michigan State University.
What products contain red dye No. 3?
Red dye No. 3 has been under fire from citizen watch groups and the general public for years. With that, many companies have worked to remove the dye from their products. Still, red dye No. 3 is common in some processed and ultra-processed foods.
These are the foods that are most likely to contain red dye No. 3, according to an FDA analysis:
Baking decorations
Ice cream cones
Frostings and icings
Frozen dairy desserts
Soft candy and gummies
Meal replacement drinks and bars
Cookies
Toaster pastries
Ice pops
Baby foods
Hard candy
Will products that contain red dye No. 3 be recalled?
It’s unlikely—at least, in the immediate future, says Darin Detwiler, LP.D., a food safety expert, author of the book Food Safety: Past, Present, and Predictions, and professor at Northeastern University.
“While the FDA’s decision does not mandate immediate recalls, companies will need to act quickly to ensure compliance with the upcoming deadlines,” he says. “Non-compliant products remaining on the market after the deadlines could face enforcement actions, including recalls.”
What happens next?
Food companies have until January 15, 2027, to remove red dye No. 3 from their products, while drug makers have until January 18, 2028, per the FDA.
While some other countries still use red dye No.3 in their products, the FDA notes that imported goods will need to comply with U.S. standards.
Alan points out that the ban doesn’t mean you can’t continue to have (or buy) foods with red dye No. 3, if you prefer them—for the next two years, at least. “You can still consume these if you like,” she says.
But Alan also applauds the FDA’s move. “This is a huge step, and I am really glad the FDA made this decision,” she says. “In this day and age, there are plenty of dye alternatives and there is really no need to use this dye to make foods look pretty and delicious.”
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