Red 3 (Erythrosine, FD&C Red No. 3) has been widely used in the food industry to give a vibrant hue to products such as candies, gelatin, maraschino cherries, and beverages. However, its safety has been questioned for decades, leading the U.S. Food and Drug Administration (FDA) to order its ban in food and ingestible drugs starting January 15, 2025.

Why is Red 3 being banned?

Since 1990, the FDA had already banned the use of Red 3 in cosmetics and topical medications after studies suggested a possible link to thyroid tumor formation in rats. Despite this, its use in food and ingestible drugs remained permitted until organizations like the Center for Science in the Public Interest (CSPI) advocated for its complete removal, arguing that it makes no sense to allow in food what has already been banned in external-use products.

According to experts, this synthetic colorant has been linked to:
- Potential cancer risks in animal studies.
- Possible negative effects on children's behavior, similar to other artificial colorants.
- Unnecessary use, since there are natural alternatives that can replace it without affecting product quality.

Deadlines for the elimination of Red 3

The FDA has set the following deadlines for the industry to progressively eliminate Red 3:

- January 15, 2027: Deadline for food manufacturers to reformulate their products without Red 3.
- January 18, 2028: Deadline for ingestible drugs to no longer contain this colorant.

This measure will impact a wide range of products, especially in the confectionery, bakery, beverage, and supplement sectors, where Red 3 was used as a cost-effective option to achieve bright and stable red tones.

Natural Alternatives: The Future of Red Color in Food

With this ban, the food industry must turn to natural colorants that ensure stability and vibrant red tones without compromising consumer safety.

At Farbe Naturals, we offer 100% natural solutions aligned with the clean-label trend, ideal for reformulations:

Betanin (beetroot extract): A natural colorant that provides a vibrant red hue, ideal for confectionery, baking, and beverages. Additionally, it offers antioxidants and stability without compromising the product's sensory profile.

Anthocyanins: Natural pigments derived from fruits and vegetables such as grapes and black carrots, providing a wide range of shades from red to purple depending on the product's pH.

With Farbe Naturals, the transition to natural color is already underway. The industry has the opportunity to reformulate with safer ingredients without losing the intensity and visual appeal of its products.

If you're looking to reformulate your products with cleaner and more natural solutions, let's talk.