I was in middle school when I first did a project on food coloring. At that age, I adored foods with coloring, as every kid does, even after learning the health risks you take when you ingest them. Every kid dreams of sitting in a room full of bright sugary candy or popular chips. It wasn’t until now, doing similar, but now more advanced research that I realized how prevalent food coloring is in your everyday life. It is sad what our world has come to. The inefficiency in our industries, combined with product scarcity, creates a vicious cycle where the focus shifts to producing foods that are visually appealing to the general public, rather than prioritizing nutritional value or quality. Learning your favorite foods, from even your local restaurants, are highly processed and artificial can be life-changing. It brings awareness to how the world and our society lies to you, right to your face.

What is food dye and how is it produced? Artificial food dye is a synthetic substance made to color foods and drinks. It is typically derived from petroleum and created through chemical processes that result in vibrant colors like red, yellow, and blue. In terms of appearance, food dyes make food more visually attractive and appealing to consumers. They can also help identify flavors, such as purple for grapes or yellow for lemon. They fill in for color loss: food dyes can correct natural color variations and offset color loss due to exposure to light, air, temperature, moisture, and storage. Not to mention their extension to shelf life because they are artificial. Artificial food dyes can give food a longer shelf life than natural options. And finally, these dyes are cheap! Production costs of artificial food dyes are typically less expensive to produce than natural options. All sounds great, right? For the economy, it may be! For your bodies, it has been proven to be detrimental. Manufacturers have a chokehold on consumers, and our society is too blind to see it. They lie to your face and include the “real ingredients” in small handwriting on the back bottom of the package of food you buy in grocery stores. The goal of this blog is to shed light on the reality of artificial food dyes and the American food system, revealing how easily we can overlook the health risks involved. My main argument is this: artificial food additives present serious health and environmental hazards, particularly affecting children.

The increasing use of artificial food additives in processed foods presents both a sustainability challenge and a public health concern, particularly for the growing youth in our population. The potential health risks these additives pose, such as hyperactivity, immune reactions, and other long-term effects on children’s development will be reviewed. Not to mention, everyone’s worst nightmare, cancer. Additionally, it is crucial to address the controversy surrounding the environmental sustainability of natural versus synthetic additives, exploring whether natural alternatives are truly a safer and more eco-friendly option. As public awareness of the health and environmental impacts of these additives grows, there is an opportunity for “regulatory bodies” to push for stricter guidelines and encourage a shift toward more sustainable, health-conscious food production practices. Regulatory bodies are agencies that are charged to set and enforce rules to protect public health, safety, and the environment. In food production, they can push for stricter guidelines to support sustainable and health-focused practices as awareness grows. In this case, the FDA. This blog aims to shed light on the need for increased scrutiny of food additives and their impacts to ensure both human health and environmental sustainability are prioritized for future generations.

The issue of food additives is that their excessive use, particularly in foods marketed toward children, poses significant risks to society’s health. As such, I believe stricter regulations should be implemented to limit the use of artificial additives and encourage the shift toward natural, safer alternatives. Artificial additives, such as synthetic dyes and preservatives, have been linked to various health concerns in adults, but also potential long-term effects on children’s development. These health risks, combined with the environmental impact of producing food dye, make it imperative that we reconsider their widespread use in our food system. 

However, several counter-arguments are likely to arise. A counterpoint might be that natural additives are more costly, less effective, and less sustainable in large-scale food production. In response, I will highlight the ongoing innovations in food technology that make natural alternatives increasingly viable and sustainable. Although they may currently be more expensive, the long-term benefits for both public health and the environment make this shift worthwhile. Lastly, some may argue that consumers should have the freedom to choose what they eat, and that food companies shouldn’t be forced to change their practices. While consumer choice is important, the pervasive use of artificial additives in processed foods, especially those marketed to children, limits access to healthier alternatives. Therefore, stricter regulations and public health campaigns are needed to ensure consumers can make informed choices about the risks.

https://www.cspinet.org/resource/food-dyes-rainbow-risks

While these health risks of artificial food coloring target mainly the youth in our society, every individual is affected when they consume any form of it. Although there is still active research being conducted, the information we have now in itself is threatening, referencing the significant harm these additives can cause. According to FoodNerd, there are four main takeaways: Firstly, “​​Increases inflammation and disrupts the functioning of the immune system.” Essentially, eating foods with artificial dyes may trigger an inflammatory response, leading to an increase in white blood cells as the immune system activates. These dyes contain small molecules that can bind to bodily proteins, disrupting the immune system’s ability to recognize and defend against them effectively, which can cause ongoing immune stress. Secondly, they “Contain cancer-causing, toxic contaminants.” Some commonly used food dyes, like Red 40, Yellow 5, and Yellow 6, have been found to contain trace carcinogenic contaminants such as 4-aminobiphenyl, 4-aminoazobenzene, and benzidine, though the FDA considers these levels “safe.” Red 3, identified as a potential carcinogen in animals as early as 1990, is also still permitted in food. Thirdly, May cause cancerous tumor development. Some of the most commonly used food dyes are linked to many different forms of cancer: Research has shown that some food dyes may lead to tumor growth in animals: Citrus Red 2 has been linked to bladder and other tumors in mice and bladder tumors in rats; Red 3 is associated with thyroid tumors in rats; Blue 2 may be linked to brain and bladder tumors in rats; Red 40 could be associated with immune cell tumors in mice; and Yellow 6 may be linked to adrenal and testicular tumors in rats. Lastly, it “Causes hypersensitivity, especially in children.” Artificial food dyes like Red 40 and Yellow 5 have been linked to negative effects in children, including hypersensitivity, hyperactivity, and behavioral issues. Research suggests that removing these dyes from children’s diets can help reduce symptoms of attention-related disorders and improve behavior. (Shea 2020).

https://www.instagram.com/drjockers/p/DBG3hewRy1E/adhd-is-commonly-seen-associated-with-an-inflammatory-based-diet-and-toxic-food-/?img_index=1

Studies around the world have shown that food coloring is mainly ingested by our children in this generation, for example, according to the Center for Science in the Public Interest (CSPI) article, triggering sensitivity or allergic reactions. “These synthetic dyes often substitute for real, nutritious ingredients, such as fruits and vegetables, and are often used to make junk foods more attractive, especially those manufactured for and marketed to children” (Bailey 2024). Red 40 has been associated with hypersensitivity in children, while Yellow 5 is linked to hyperactivity, hypersensitivity, and other negative behavioral effects (i.e. ADHD). Studies suggest that removing artificial food dyes from children’s diets may help alleviate symptoms of attention-related disorders and behavioral issues. (Asif Ahmed, 2021).

The way manufacturers create their food and target kids to “eat with their eyes” is cruel and deceptive. Something that may appear appetizing is, in reality, dangerous to be ingested, especially at a young age for the health problems it causes. Why do manufacturers do this? Besides the heat, acidity, processing, and storage that may change the natural color of a food; there is more. 
According to Pediatrics for Parents, there are five main reasons why manufacturers intend to deceive individuals: “One reason is to standardize the color of a product so that it always looks the same. Another reason is that heat, acidity, processing, and storage may change the natural color of a food; artificial colors are added to make up for the losses. A third reason is that some products contain artificial flavors so if a food is supposed to taste like cherry, artificial red dye is added to make it look like cherry. A fourth reason is to attract the attention of shoppers. Children especially like bright colors and will pressure parents into purchasing the product. A fifth reason is to con parents into buying a product!” (MS, 2014). This highlights how artificial food dyes are used not out of necessity but to manipulate consumer perception and drive sales, often at the expense of health, particularly children’s. It’s a reminder that these additives serve marketing goals, not nutritional ones, underscoring the need for greater scrutiny of their use in our food supply. The article proceeds to give an example of this by discussing how if the two “strawberry” milk products they sell both contain dye (Red #3 and #40), and neither contains real strawberries, a busy parent may read this and assume the product is all-natural and buy it for their children. The importance of reading labels is critical in today’s world, although it would be useful to be upfront with buyers.

https://www.100daysofrealfood.com/artificial-dyes-how-to-find-and-avoid/

Seeing products, such as in the images above, are directed to mislead customers. “Natural Lemonade” by Crystal Light, Mt. Olive Pickles “Fresh Pack”, and Betty Crockers “America’s Favorite” frosting actually contain Yellow #5 and/or #6 for color. And horrifyingly, “#1 Pediatrician Recommended” Flinstones Vitamin D gummies given to children have Blue #2, Red #40, and Yellow #5. Aside from the atrocious chemicals associated with the production of each of these products, such as the sodium preservatives found in each of them, the manufacturers added coloring to make these products as realistic looking as possible. 

These food items lie to consumers, especially parents, whose choices in purchasing food for their children are most likely rushed, but also, affordable. Ever heard of healthy food being more expensive? There is a reason for that. Artificially colored foods are made by cutting many corners; to produce food as quickly and cheaply as physically possible. Given that flavor usually contributes substantially more to total formulation cost than color, it is accurate to state that synthetic colors are very efficient and low cost and not that natural colors are expensive. Our children and future generations are put in a vulnerable spot when exposed to synthetic dyes like this, on top of the ultra-processed food that they consume along with it.

The production of artificial food dyes is resource-intensive and has significant environmental downsides. Starting with petroleum as a base, these dyes undergo complex chemical processes that consume large amounts of energy and produce various toxic byproducts. The disposal of these byproducts poses challenges, as inadequate handling can lead to pollution in water sources, ecosystems, and even the atmosphere. The contamination of water bodies with dyes originating from industrial wastewater is one of the more significant concerns. This issue mostly arises from the discharge of untreated effluents by enterprises operating in industries such as cosmetics, textile, paper, and, you guessed it, food sectors, into natural water resources. Over time, this synthetic production will further contribute to greenhouse gas emissions, depleting nonrenewable resources, and posing long-term risks to biodiversity and soil health (Singh 2024). Furthermore, manufacturing synthetic dyes often requires controlled industrial settings, which rely on electricity and high-resource machinery. This setup can lead to heightened carbon emissions, and in places with less regulation, toxic byproducts can end up in the environment, affecting both human health and ecosystems.

https://www.mdpi.com/2304-8158/12/7/1521

The alternative is much healthier, and you can still have colorful food! Natural additives, sourced from plants like beets, turmeric, and spirulina, have a smaller carbon footprint, as they are renewable and biodegradable. As a prime example, take a look at the image above. Anthocyanins, a group of water-soluble pigments found in plants that give fruits, vegetables, and flowers their red, purple, or blue color, produce foods in our bakeries, dairy products, frozen desserts, and drinks. Another example is chlorophyll, a green pigment found in plants and algae, which produces other common food items, such as beverage mixtures, yogurt, pudding, and ice cream. Their production typically involves simpler processes like extraction, drying, or grinding, which require less energy than synthetic manufacturing. However, scaling up production for mass demand has environmental challenges, such as excessive water consumption, land usage, and the need for pest management in agriculture. (Food Print 2018). But, it will keep our society healthy and far from chemicals, provide more jobs, and keep hospital bills low. In fact, there are several authors and social media influencers around the world with in-depth articles, videos, or simple DIYs on how to make natural food coloring from ingredients in your kitchen! This provides you with a cleaner pallet, but additionally provides you and your family with an activity and learning new recipes through experience. Experience is at the core of why manufacturers are lazy when mass-producing popular products. They are in it for the money, while smaller, more sustainable, and healthier companies are in it to better the lives of their consumers and keep them out of the hospital so the cycle no longer continues.

While much of society sees through the exaggerated claims companies use to manipulate food choices, our youth and the naive remain vulnerable, unable to shield themselves from these deceptive tactics. 

https://modernhealthmonk.com/29-misleading-food-labels/

With modern technological advances, companies can physically draw you in, even before you flip over the back of the box and read all of the “boring stuff”; Boring stuff that could potentially destroy your life. These companies have easy access to big logos, funny fonts, vibrant colors, and most of all, large stickers that say “No Sugar!”; meanwhile there are artificial sweeteners galore. Recent studies suggest that food advertising may also have a broader impact on children’s and adolescents’ diet and health, including increased consumption of snack foods, sugar-sweetened beverages, fast food, and higher body mass indexes.

https://uconnruddcenter.org/research/food-marketing/tv-digitalmedia

As shown in the image above, a whopping 13.4 billion dollars was spent on simple advertising for unhealthy food in 2017, and only 1.2 billion dollars was spent by the CDC on public health and disease prevention recovering from the unhealthy food that was being promoted. The media convinces people to buy foods with artificial coloring through various strategies that appeal to emotions, perceptions, and trends. One key approach is the use of aesthetic appeal; colorful packaging and vibrant food presentations in advertisements evoke feelings of fun and excitement, making the food more attractive, especially children. This visual appeal often leads parents to purchase these products, associating them with enjoyment and positive experiences for their kids. Additionally, many advertisements suggest that colorful foods are fresher or more flavorful, creating the perception that products with artificial coloring are of higher quality or more desirable. Trendy marketing also plays a significant role, with the media showcasing popular food trends featuring vibrant colors, such as rainbow desserts or brightly colored drinks, on social media platforms like Instagram and TikTok. What might appear as harmless advertising can insidiously evolve into a profound physiological threat, altering bodies and minds in ways we scarcely anticipate. Flavour Journal says that “Colour is the single most important product-intrinsic sensory cue when it comes to setting people’s expectations regarding the likely taste and flavour of food and drink” (Spence, 2015). This desire for visually striking foods encourages consumers to seek out products that fit these trendy aesthetics. Influencer promotion further amplifies this effect, as food influencers and celebrities often showcase colorful products, making them seem desirable and swaying followers to try them.

Although manufacturers can have this effect on our society, other, more “woke” approaches can expose these companies and get famous for finding healthier alternatives or boycotting. Exposure to health information, whether through news reports, documentaries, or social media, can raise awareness of potential health risks linked to artificial colors, flavors, and preservatives.

https://abcnews.go.com/GMA/Food/protestors-push-kelloggs-remove-artificial-food-dyes-breakfast/story?id=114848715

This media attention has also spurred food labeling trends, with brands increasingly promoting “additive-free” or “natural” products to appeal to health-conscious shoppers. Social media influencers and food bloggers, for example, further amplify this shift by advocating for whole foods and additive-free diets, encouraging followers to adopt similar preferences. The psychological impact of repeated negative portrayals of additives can deepen consumer skepticism, making these ingredients seem more harmful than they may be. 

Media often taps into nostalgia, reminding consumers of childhood favorites that feature bright colors, evoking a sense of comfort and familiarity. Recognize some of these famous ads? Each item you see up here contains several different kinds of synthetic food coloring. And yes, even over-the-counter cold medicine such as DayQuil/NyQuil, which is popular among college students such as us. Ultimately, media-driven awareness shapes public opinion and market demand, pushing companies to reformulate products or develop new options that align with consumer preferences for “natural” foods free from artificial additives. By leveraging these strategies, media effectively shapes perceptions and desires, ultimately influencing customers to buy foods that contain artificial coloring despite any potential health concerns.

https://matrixdyes.com/synthetic-food-colours.htm

The regulatory landscape for food dyes is shaped primarily by the U.S. Food and Drug Administration (FDA), which oversees the approval and use of color additives in food products. Currently, the FDA categorizes food dyes into two groups: certified color additives, which are subject to strict regulations and must undergo rigorous testing for safety, and exempt color additives, which do not require premarket approval. While the FDA has established acceptable daily intake (ADI) levels for many certified dyes, concerns have emerged regarding the adequacy of these standards in protecting consumers from long-term and cumulative health risks. An article from National Library of Medicine (NIH) says that “…the basis of the ADIs may not be adequate to protect neurobehavior in susceptible children. There is a need to re-evaluate exposure in children and for additional research to provide a more complete database for establishing ADIs protective of neurobehavioral effects” (Miller, 2022)

One significant gap in regulation is the lack of comprehensive safety assessments for the cumulative effects of multiple food dyes consumed together. The FDA’s current evaluation process often focuses on individual additives rather than their potential interactions when combined. This is particularly concerning given the prevalence of processed foods, which can contain several different colorants. Research has indicated that cumulative exposure to multiple artificial dyes may pose unknown health risks, yet regulatory frameworks have not adapted to account for this reality, such as the Office of Environmental Health Hazard Assessment (Akintunde, 2020).

Moreover, the FDA’s approval process can be slow and reactive, often responding to emerging scientific evidence or public outcry rather than proactively addressing potential health risks. For example, hyperactivity in children (FDA, 2023). While almost all studies have linked certain dyes to this, the FDA has been hesitant to ban these substances outright, relying instead on labeling requirements that do not adequately inform consumers about potential risks, especially since our younger generation is not taught to read labels on the back of the food they eat.

Additionally, public awareness of artificial food dyes and their potential health implications is low, leading to limited consumer pressure on the FDA to strengthen regulations. This gap between scientific understanding and regulatory action leaves consumers vulnerable to the long-term effects of food dyes, highlighting the need for more robust, evidence-based policies. Strengthening the regulatory framework by incorporating cumulative exposure assessments, enhancing safety evaluation processes, and increasing public education around food dyes are essential steps toward better-protecting consumer health in the face of growing concerns.

https://ediblecolumbus.ediblecommunities.com/things-do/true-colors-creating-natural-food-dyes-home-0

The growing concern over artificial food dyes has sparked a shift toward natural additives and innovations in food technology, presenting opportunities for sustainable change within the food industry. As consumers become more health-conscious and environmentally aware, there is increasing demand for products that prioritize natural ingredients over synthetic ones. Imbarex: Natural Colors & Ingredients says that according to “…a survey conducted by the International Food Information Council (IFIC), 63% of consumers say they closely examine food labels, particularly looking for recognizable ingredients, including natural colorants” (Imbarex, 2024). Movements such as these are helping our world move toward a cleaner future in food coloring. Although most manufacturers are turning to the quickest option, the use of artificial dyes, this trend is prompting food manufacturers to instead explore and develop natural colorants derived from fruits, vegetables, and other plant-based sources; At least, that is the goal. These alternatives not only meet consumer preferences but also align with sustainable agricultural practices, potentially reducing the environmental impact associated with synthetic dye production.

Innovations in food technology further enhance this shift, as researchers and companies seek to improve the extraction and application of natural colorants, making them more stable, cost-effective, and versatile. Advances in biotechnology may also facilitate the development of new, sustainable methods for producing these natural additives, ensuring they can meet the demands of a growing population while minimizing ecological footprints. Stricter regulations and increased public awareness are critical components in fostering a healthier and more sustainable food industry. As governments implement tighter regulations on artificial dyes and labeling requirements, consumers gain better access to information about what they are eating. This transparency empowers individuals to make informed choices, ultimately driving demand for safer, more sustainable food options. Public awareness campaigns can also play a vital role in educating consumers about the potential health risks associated with artificial additives, as well as the benefits of choosing natural alternatives.

A notable divergence in food colorant regulations exists between the European Union (EU) and the United States, as highlighted in Comparison of Food Colour Regulations in the EU and the US: A Review of Current Provisions. The EU enforces stricter measures on the use of artificial food dyes, often banning or limiting their application while requiring explicit labeling when certain dyes are used. For example, synthetic dyes like Tartrazine (E102) and Allura Red (E129) must carry warnings in the EU about their potential effects on children’s activity and attention  (Lehto, 2017). Conversely, the U.S. Food and Drug Administration (FDA) permits broader use of these dyes, relying on their Generally Recognized As Safe (GRAS) status, with minimal labeling requirements. This regulatory gap reflects differing approaches: the EU prioritizes a precautionary stance grounded in potential risks, whereas the U.S. adopts a reactive model, permitting use unless substantial harm is proven. Such differences mean that food products are often reformulated for different markets, with artificial dyes more prevalent in U.S. versions compared to their European counterparts.

To finalize this section, I have a potential update about our future: Although we as a society can continue to contribute to this opportunity to improve, the World has heard our cries. Recently, as of December 7th, 2024, articles from every news site, such as Fox News, have been releasing articles, saying that the “FDA may finally ban artificial red dye from beverages, candy and other foods” (Sullivan 2024). This news is impeccable, as society’s advocacy is paying off. “At the Senate Health, Education, Labor and Pensions Committee meeting Thursday [December 5th], Jim Jones, the FDA’s deputy commissioner for human foods, said it’s been over a decade since the safety of the synthetic color additive Red No. 40 has been re-evaluated. ‘With Red 3, we have a petition in front of us to revoke the authorization board, and we’re hopeful that in the next few weeks we’ll be acting on that petition,’ he said”. This incredible news will spark a new, hopeful response. Although they are strictly talking about red coloring, these are small steps towards a greater, bigger outcome. By prioritizing natural additives and supporting innovations in food technology, the food industry can move towards a future that promotes the health of consumers and the planet, ensuring a legacy of sustainability for future generations.

It is important for people like you to pay attention to the ingredients in the foods they purchase, particularly when it comes to these artificial food dyes. A quick look at the labels on many processed foods reveals a surprising number of dyes used, often without consumers being fully aware of their potential health risks, and it may just save your life. Over my research, I have developed a list to follow the next time you go to the store, or in general to develop healthier habits:

1. Study the ingredients lists
   • Companies are obligated to tell you what is in their product. Simply turn around that box of fruit snacks and look at the nutrition facts. When you recognize that there is synthetic food coloring in these products, immediately find an alternative.
   • Furthermore, foods such as even condiments, fish, or a yogurt brand commonly contain synthetic dye! Keep asking questions about what you’re putting in your body.
   • A final note: Food dyes aren’t just in food. They are also in makeup, hair dye, mouthwash, vitamins, over-the-counter medication, and other daily products! (Hopkins, 2024)
2. Buy/shop organically whenever possible
   • Although it might be more expensive to shop organically in stores, there are bountiful farmers markets around the world, growing and selling naturally grown food or products.
   • Additionally, watch where you are shopping! Trader Joe’s, Aldi, and Whole Foods stand by not selling foods that are toxic (Persellin, 2024).
3. Do not be fooled
   • Especially for children. Bright colors and fun fonts are attractive, sure, but they are all lies. These evil tactics used by manufacturers can lure even adults in to buy their products. Stay curious and find alternatives.
4. Drink healthier fluids
   • Too common does the world rely on artificial colored drinks like soda, energy drinks, or even coffee. Drink more water.

As research continues to highlight the links between artificial additives and various health issues, we must take action. This starts by individuals like you to employ my recommended list above. Regulatory reform is necessary to ensure that food dyes are thoroughly evaluated for safety, particularly in terms of their cumulative effects and long-term health impacts. Public awareness campaigns are essential for educating shoppeers about the potential dangers of these additives and promoting the use of sustainable, natural alternatives. By advocating for these changes, we can work towards a healthier food environment that prioritizes the well-being of consumers and the planet, ensuring a safer future for ourselves and generations to come. These dyes can no longer run our grocery and pharmaceutical industries.

My hope is that the world is no longer blinded by these dyes, and we gain back our control after being deceived by manufacturers for so long. You CAN make a difference, by changing your own habits, to then influencing the habits of others. Our world as we know it is slowly dying, and it is our fault. If we can take steps to fix one small factor that contributes to this, we can rest easy knowing the future just got a little bit brighter.

Akintunde, M., Golub, M., Marty, M., Miller, M., Pham, N., & Steinmaus, C. (2020). OFFICE OF ENVIRONMENTAL HEALTH HAZARD ASSESSMENT Health Effects Assessment: Potential Neurobehavioral Effects of Synthetic Food Dyes in Children PUBLIC REVIEW DRAFT. https://oehha.ca.gov/media/downloads/risk-assessment/report/fooddyesassessmentdraft082820.pdf

Asif Ahmed, M., Al-Khalifa, A. S., Al-Nouri, D. M., & El-din, M. F. S. (2021). Dietary intake of artificial food color additives containing food products by school-going children. Saudi Journal of Biological Sciences, 28(1), 27–34. https://doi.org/10.1016/j.sjbs.2020.08.025

Bailey, M. M. (2024, April 15). Synthetic food dyes: A rainbow of risks. Center for Science in the Public Interest. https://www.cspinet.org/cspi-news/synthetic-food-dyes-rainbow-risks

‌Bell, B. (2017, January 7). Food Dyes: Harmless or Harmful? Healthline. https://www.healthline.com/nutrition/food-dyes#TOC_TITLE_HDR_6

Farms, P. N. (2024, January 22). The Risks of Red 40: Crucial Facts Uncovered. Pederson’s Natural Farms; Pederson’s Natural Farms. https://pedersonsfarms.com/blogs/blog/the-risks-of-red-40-crucial-facts-uncovered?srsltid=AfmBOorHnK77kriF6vRfVDFdz5eV21oZV7cnIhdbhe0vhPovMin5DNAI

FDA. (2023). Color Additives in Foods. FDA. https://www.fda.gov/food/color-additives-information-consumers/color-additives-foods

Food Print. (2018). Food and the Environment | FoodPrint. FoodPrint; FoodPrint. https://foodprint.org/the-total-footprint-of-our-food-system/issues/food-and-the-environment/

Gebhardt, B., Sperl, R., Carle, R., & Müller-Maatsch, J. (2020). Assessing the sustainability of natural and artificial food colorants. Journal of Cleaner Production, 260, 120884. https://doi.org/10.1016/j.jclepro.2020.120884

Hopkins, A. (2024, March 27). What is food dye? | Environmental Working Group. Www.ewg.org. https://www.ewg.org/news-insights/news/2024/03/what-food-dye

Hulscher, N. (2024, November 25). Synthetic Food Dyes: A Half-Century of Harm. Substack.com; Courageous DiscourseTM with Dr. Peter McCullough & John Leake. https://petermcculloughmd.substack.com/p/synthetic-food-dyes-a-half-century?utm_source=post-email-title&publication_id=1119676&post_id=152162316&utm_campaign=email-post-title&isFreemail=true&r=29bmy4&triedRedirect=true&utm_medium=email

imbarex. (2024, September 16). How consumer demand for Natural Food Colorings is shaping the U.S. Food Industry? IMBAREX | Natural Colors. https://imbarex.com/how-consumer-demand-for-natural-food-colorings-is-shaping-the-u-s-food-industry/

Lehto, S., Buchweitz, M., Klimm, A., Straßburger, R., Bechtold, C., & Ulberth, F. (2017). Comparison of food colour regulations in the EU and the US: a review of current provisions. Food Additives & Contaminants: Part A, 34(3), 335–355. https://doi.org/10.1080/19440049.2016.1274431

McCarthy, K. (2024, October 16). Kellogg’s faces protests over food dyes in popular breakfast cereals. ABC News. https://abcnews.go.com/GMA/Food/protestors-push-kelloggs-remove-artificial-food-dyes-breakfast/story?id=114848715

Miller, M. D., Steinmaus, C., Golub, M. S., Castorina, R., Thilakartne, R., Bradman, A., & Marty, M. A. (2022). Potential impacts of synthetic food dyes on activity and attention in children: a review of the human and animal evidence. Environmental Health, 21(1). https://doi.org/10.1186/s12940-022-00849-9

MS, L. J. (n.d.). Artificial Food Colors. Pediatrics for Parents, 30(5), 23–24. https://www.proquest.com/docview/1805472018?OpenUrlRefId=info:xri/sid:wcdiscovery&sourcetype=Trade%20Journals

Persellin, K. (2024, July 31). Surprise! Foods you’d never guess contain artificial food dye. Environmental Working Group. https://www.ewg.org/news-insights/news/2024/07/surprise-foods-youd-never-guess-contain-artificial-food-dye

Shea, T. (2020, December 9). Four Incredibly Harmful Effects Artificial Dyes Have On Our Health. FoodNerd. https://www.foodnerdinc.com/blogs/nutrition/artificial-food-coloring-no-thank-you?srsltid=AfmBOoq0fBK-esJcXh1gMioi0WtfVZZgCrc4Oq6fosfT_Ntz36Dgndup

Singh, V., Pandit, C., Roy, A., Pandit, S., Ashutosh Kumar Rai, Rani, A., Ranjan, N., Sarvesh Rustagi, & Malik, S. (2024). Degradation of food dyes via biological methods: A state-of-the-art review. Bioresource Technology Reports, 101780–101780. https://doi.org/10.1016/j.biteb.2024.101780

Spence, C. (2015). On the psychological impact of food colour. Flavour, 4(1). https://doi.org/10.1186/s13411-015-0031-3

Sullivan, K. (2024, December 7). Is Red No. 3, the artificial food dye, safe? FDA may finally move to ban it. NBC News. https://www.nbcnews.com/health/health-news/red-dye-no-3-fda-ban-food-artificial-color-rcna183095

Vojdani, Aristo, PhD, MSc, CLS, & Vojdani, C. M. (n.d.). Immune Reactivity to Food Coloring. Alternative Therapies in Health and Medicine, Suppl. Supplement 1, 21, 52–62. https://www.proquest.com/docview/1696573988?sourcetype=Scholarly%20Journals

Warner, J. O. (2022). Artificial food additives: hazardous to long-term health? Bmj.com. https://adc.bmj.com/content/109/11/882