Dyes in Foods: Natural versus Synthetic

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Recommended: Chromatography of food dyes

Dyes in Foods

Kool-Aid, strawberry ice cream, and Doritos: What do these things have in common? Whether you realize it or not, many ordinary foods contain dyes. Some of the dyes are natural; others are synthetic. Is one better than the other?

According to the The Columbia Electronic Encyclopedia, a dye is a “synthetic or natural coloring used to color various materials.” Today, many dyes are used in foods all around the world. As of January 2014, the United States Food and Drug Administration certifies nine different dyes-Blue 1, 2; Green 3; Red 3, 5, 6, 40; Yellow 5 and 6 (Beil). Blue dyes are usually found in ice creams, blueberry-flavored foods, and baked goods. Red dyes are often in candies, cookies, and chips. Cheeses and buttered treats contain yellow dyes while green dyes are not as common in food products but are in fruit-flavored candies. Natural colored foods could be strawberries or ketchup. Even though artificial colorings are allowed, the amount used in foods is limited. European countries have conducted research and banned all dyes from being added to their foods. These countries believe dyes pose as a health threat. Some citizens from the United States have said dyes are not necessary in foods and others wish that dyes will still be used in their favorite foods. However you look at it, dyes being used in foods is a very controversial health problem today.

Color is not essential in foods; it is simply added. Without coloring in our foods, all foods that are bright and cheery would be a drab gray. Many believe dyes make food taste better-although studies show dyes do not contribute anything but color (Salisbury). Artificial dyes make up more than 90% of all dyes used today (Salisbury). Ninety percent of...

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