Honestly, you’ve probably eaten Red Dye 3 today without even realizing it. It’s tucked away in that jar of maraschino cherries sitting in your fridge, or maybe it was in the strawberry-flavored protein shake you chugged after the gym. For decades, this synthetic colorant—scientifically known as Erythrosine—has been a staple of the American food supply, despite the fact that the FDA actually banned it from cosmetics way back in 1990.
Why is it still in our food? That’s a question a lot of people are asking lately, especially since California passed the California Food Safety Act (Assembly Bill 418), which effectively boots Red Dye 3 out of the state by 2027. It’s a big deal. We’re talking about a chemical derived from petroleum that makes things look "cherry red" but comes with a laundry list of health concerns, ranging from thyroid tumors in lab rats to hyperactivity in kids.
If you’re trying to figure out what foods have Red Dye 3, you can't just look for "red" things. Sometimes it's in brown frosting. Sometimes it's in white cake mix to make it look "brighter." It’s a bit of a scavenger hunt.
The Usual Suspects: Where the Dye Hides
You’d think the list would be short, but it’s surprisingly long. According to the Environmental Working Group (EWG), nearly 3,000 branded food products on the market today contain Red Dye 3.
The biggest culprit is the maraschino cherry. You know the ones. They’re unnaturally bright, almost neon. That iconic "Shirley Temple" red is almost exclusively the result of Red Dye 3 because the dye binds exceptionally well to the fruit’s structure, preventing the color from bleeding into the surrounding syrup or whipped cream. It stays put.
But it isn't just cherries. Fruit snacks and fruit roll-ups are notorious. While some brands have moved toward beet juice or purple carrot extract, many "value" brands or generic grocery store labels still lean on the synthetic stuff because it’s cheaper and more stable under high heat.
Think about seasonal candies. Those conversation hearts you see every February? Red Dye 3. The pink and red jelly beans in Easter baskets? Likely Red Dye 3. It’s also lurking in cake decorations, specifically those little silver or red nonpareils and the "easy-to-spread" tub frostings. Manufacturers love it for frosting because it produces a vibrant, saturated hue that natural pigments struggle to replicate without making the icing taste like a salad.
The Packaged Food Trap
Check your pantry for boxed cake mixes. Specifically, anything labeled "Red Velvet" or "Strawberry." While Red 40 is the more common workhorse of the food industry, Red Dye 3 is often added as a secondary booster to hit a specific shade of crimson.
Breakfast cereals are another minefield. We aren't just talking about the obvious ones with red loops or flakes. Sometimes, it’s in the "crunchy bits" of granola bars or even in the strawberry-flavored yogurt coating on certain snacks.
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Surprisingly, pork sausage and some canned meats use it. Why? Because meat can turn a dull, unappetizing gray when processed or sitting on a shelf. A little dash of Erythrosine keeps that "fresh" pinkish-red glow. It’s purely aesthetic, which makes the health trade-off feel even more frustrating for many consumers.
The Science and the Controversy
Let’s get into the weeds for a second. The FDA’s stance on this is weird. In 1990, they acknowledged research showing that high doses of Red Dye 3 caused thyroid cancer in male rats. Based on those findings, they banned its use in "externally applied drugs and cosmetics." That’s why your lipstick doesn’t have it, but your candy does.
The reasoning at the time was that the risk to humans was low, but the Delaney Clause—a 1958 amendment to the Food, Drugs, and Cosmetic Act—technically prohibits the FDA from approving any food additive shown to cause cancer in animals. The agency basically promised to phase it out of food, too. Then... nothing happened. For thirty years.
Fast forward to 2021. The California Office of Environmental Health Hazard Assessment (OEHHA) released a comprehensive report. They found that consuming synthetic food dyes, including Red Dye 3, is associated with adverse neurobehavioral outcomes in children. We’re talking about decreased attention spans and increased irritability.
It’s not that every kid who eats a red gummy is going to start bouncing off the walls. It’s about sensitivity levels. Some kids are fine; others have a biological reaction that mimics or exacerbates ADHD symptoms. This is why the European Union requires a warning label on foods containing synthetic dyes, stating they "may have an adverse effect on activity and attention in children." Most manufacturers in Europe just switched to natural colors to avoid the headache of the label. In the U.S., they just kept using the dye.
How to Spot It on the Label
You have to be a bit of a detective. It won't always say "Red Dye 3" in big bold letters.
Look for these aliases in the ingredients list:
- FD&C Red No. 3
- Erythrosine
- Red 3
It’s almost always listed at the very end of the ingredient deck because it’s used in tiny amounts. But don't be fooled by the "Artificial Color" umbrella term. If a product specifically uses Red 3, they are legally required to name it because of its specific regulatory history.
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Does "Natural" Mean Safe?
Not always, but when it comes to colorants, "natural" usually refers to things like annatto, turmeric, beet juice, or paprika oleoresin. These don't have the same link to behavioral issues. However, some people are actually allergic to natural dyes like cochineal extract (carmine), which is made from crushed bugs. So, even if you ditch the synthetics, you still have to read the fine print if you have specific sensitivities.
The Big Shift: The "California Effect"
The 2023 signing of the California Food Safety Act changed the game. Because California is such a massive market, most food companies aren't going to make two different versions of their products—one for California and one for the rest of the country. It’s too expensive.
This means that by January 1, 2027, you’ll likely see a nationwide disappearance of Red Dye 3. Brands like Pez, Hot Tamales, and various Betty Crocker mixes are already looking for alternatives.
Is it hard to replace? Yeah, kinda. Red Dye 3 is heat-stable and doesn't fade under bright grocery store lights. Natural reds, like those from beets, tend to turn brown when baked or exposed to UV rays. Food scientists are currently scrambling to find ways to stabilize plant-based pigments so your "Wild Berry" toaster pastry doesn't look like a muddy mess three weeks after it hits the shelf.
Medicines and Supplements: The Invisible Source
This is the part that really catches people off guard. Red Dye 3 isn't just in junk food. It’s in cough syrups, chewable vitamins, and even prescription pills.
If you have a kid who is sensitive to dyes, the very medicine you give them to feel better might be triggering a behavioral flare-up. Many pediatric versions of ibuprofen or acetaminophen are bright red or pink. Even some "health" supplements and protein powders use it to make the berry flavors look more "real."
If you're concerned, ask your pharmacist for "dye-free" versions. Most major brands now offer a clear or white version of their liquid medications specifically for this reason.
Real-World Examples of Popular Products (For Now)
Keep in mind that formulations change constantly as companies try to get ahead of the 2027 deadline. But as of recent tallies, these are some of the heavy hitters that have historically used Red Dye 3:
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- Vigo Yellow Rice: Surprisingly, it's used to give those little "red bits" their color.
- Fruit Cocktail: Many canned fruit mixes use it to keep the cherries from staining the peaches and pears.
- Dolly Madison Zingers: That bright pink coconut coating? You guessed it.
- Pillsbury Creamy Supreme Frosting (Strawberry): A classic example of synthetic saturation.
- Entenmann’s Little Bites (Seasonal Varieties): Often found in the holiday-themed muffins.
Actionable Steps to Reduce Your Exposure
You don't need to panic and throw out everything in your pantry, but a little mindfulness goes a long way.
Prioritize the "Big Three"
Focus on the foods kids eat most. Cereal, juice drinks, and fruit snacks are the primary sources of dye for most children. Switching these to organic or "no artificial color" versions can significantly drop the total "dye load" in their system.
Shop the Perimeter
It’s the oldest advice in the book because it works. Fresh fruits, vegetables, meats, and dairy rarely have added synthetic dyes. The more "processed" and "shelf-stable" a food is, the more likely it is to contain Erythrosine.
Check Your Vitamins
If you take a daily multivitamin or a gummy supplement, look at the label. If it’s a vibrant, opaque red, there’s a good chance it’s a synthetic dye. Look for brands that use fruit and vegetable juice for color instead.
Use Your Voice
The reason California passed that law wasn't just because of scientists; it was because of consumer advocacy. Groups like Consumer Reports and the Center for Science in the Public Interest (CSPI) have been petitioning the FDA for years. If you want to see Red Dye 3 gone sooner, buy products from brands that have already made the switch. Money talks louder than anything else in the food industry.
What's Next?
The landscape of American food is shifting. We are moving away from the "neon" era of the 90s and 2000s and toward a more "natural" aesthetic—not just because it looks better, but because we’re finally acknowledging the physiological impact of these petroleum-based additives.
While Red Dye 3 is the current target, it’s likely just the beginning. Red 40, Yellow 5, and Yellow 6 are also under intense scrutiny. For now, the best thing you can do is stay informed, keep an eye on those labels, and maybe opt for the "dye-free" cherry next time you’re making a sundae.
The move away from Red Dye 3 is a massive win for public health transparency. Even if the FDA hasn't pulled the trigger nationwide yet, the market is already responding. You have more power than you think—every time you choose a beet-dyed snack over a synthetic one, you're voting for a cleaner food supply.