Synthetic dyes continue to shape the US packaged food supply
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Brightly colored cereals, neon sports drinks and vividly frosted snacks continue to dominate US grocery shelves, even as scientific scrutiny of the dyes behind those colors intensifies. A new analysis suggests that despite decades of research linking synthetic food dyes to potential health risks, particularly for children, the additives remain deeply embedded in the American food system.
Nearly one in five packaged foods and beverages sold in the United States contains at least one synthetic dye, according to research published in the Journal of the Academy of Nutrition and Dietetics. The study analyzed ingredient data from almost 40,000 products made by the 25 largest food manufacturers, offering a detailed snapshot of how frequently artificial colors are used across the modern food supply.
The findings highlight a persistent disconnect between scientific evidence, regulatory action and industry practice. Health experts have long argued that synthetic dyes provide no nutritional benefit, yet their use remains especially concentrated in products marketed to children, many of which are also high in added sugar.
Bright colors and marketing to children
Synthetic dyes are primarily used to enhance visual appeal. In a crowded retail environment, bright colors signal sweetness, intensity and novelty, qualities that resonate strongly with younger consumers. The study found that products most heavily marketed to children were significantly more likely to contain synthetic dyes than other packaged foods.
Researchers focused on five categories. Confectionery, sugar sweetened beverages, ready meals, breakfast cereals and baked goods such as cakes, cookies and pastries stood out for their reliance on artificial coloring. In these categories, 28 percent of products contained synthetic dyes, compared with 11 percent in other food groups.
Foods with synthetic dyes were also far more likely to be high in sugar. On average, dyed products contained 33.3 grams of sugar per 100 grams, compared with 13.8 grams in products without artificial colors. The combination reflects a broader marketing strategy that pairs vivid appearance with sweetness to drive consumption.
Elizabeth Dunford, a research fellow at the George Institute for Global Health and an adjunct assistant professor at the University of North Carolina, said the findings were troubling given the weight of existing evidence.
The continued prevalence of synthetic dyes is disappointing, particularly in foods designed to appeal to children, Dunford said. The high sugar levels suggest companies are using artificial colors to promote sweet products, even though both ingredients are linked to poor health outcomes.
Health concerns that persist
Concerns about synthetic food dyes have circulated for decades. Research dating back to the 1970s has examined possible links between artificial colors and behavioral issues such as hyperactivity and inattention in children. While the effects are not uniform across the population, a growing body of evidence suggests that some children may be more sensitive to these additives.
A 2021 assessment by the California Office of Environmental Health Hazard Assessment concluded that synthetic food dyes could contribute to neurobehavioral problems in children. The report stopped short of declaring the dyes unsafe for all consumers but reinforced concerns that they are not biologically neutral.
Health advocates argue that the lack of functional benefit makes synthetic dyes especially difficult to defend. Unlike preservatives or fortification agents, artificial colors exist solely to influence appearance, raising questions about their role in foods aimed at young consumers.
Thomas Galligan, principal scientist for food additives and supplements at the Center for Science in the Public Interest, said the slow pace of change reflects limited regulatory pressure. Synthetic dyes are unnecessary in the food supply, yet progress in eliminating them has been slow, he said, noting that many companies have failed to follow through on past pledges to remove artificial colors.
Industry patterns and regulation
The study also identified clear patterns across manufacturers. Confectionery companies were the most frequent users of synthetic dyes. Sixty percent of Ferrero products contained artificial coloring, followed by 52 percent of products from Mars. In the beverage sector, more than half of PepsiCo energy drinks included synthetic dyes, and nearly four out of five sports drinks contained them regardless of brand.
In the United States, synthetic dyes remain approved by the Food and Drug Administration, which does not require warning labels. This contrasts with the European Union, where foods containing certain artificial colors must carry labels warning that they may affect activity and attention in children.
The FDA has recently asked manufacturers to voluntarily phase synthetic dyes out of the food supply. Health advocates remain skeptical that voluntary measures alone will produce meaningful change. Galligan said mandatory warning labels would provide a stronger incentive for reformulation and give consumers clearer information.
At the state level, momentum appears to be building. Dozens of states have introduced legislation targeting synthetic dyes, particularly in foods sold in schools. While many proposals are still under debate, they signal growing political interest in addressing the issue.
Dunford said the new research offers practical guidance for policymakers by identifying the categories and companies most reliant on synthetic dyes. Until regulations evolve, health experts continue to advise consumers to read ingredient labels carefully and limit products containing artificial colors and high levels of added sugar.
For now, the bright colors lining grocery aisles remain a familiar feature of the US food landscape, even as questions about their necessity and health impact grow harder to ignore.
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