Until manufacturers completely phase out Red Dye 3 in January 2027, follow these strategies for reducing your exposure.
Choose natural alternatives. Instead of choosing foods and drinks that use synthetic dyes, look for safer alternatives made from plants or other natural sources, such as anthocyanins from berries or red cabbage, betalains from beets, carotenoids from paprika, carrots, or tomatoes, and carmine from cochineal insects, says Ring.
“These not only provide vibrant hues but also offer additional health benefits, such as antioxidants and anti-inflammatory properties,” Ring says.
Check ingredient lists. Carefully read ingredient labels to look for and limit exposure to synthetic dyes and other environmental toxins and support a cleaner, safer food supply, says Ring.
Especially in products with the signature cherry red color, read the label and avoid Red Dye 3 or its alternative names.
Eat whole, real foods. “Focus on eating whole, real foods that don’t need a label,” says Ring.
Processed snacks, candies, and brightly colored fruit-flavored drinks are the most likely to contain Red Dye 3.
Scan labels with an app. The Environmental Working Group (EWG) and Yuka offer apps that let you scan product barcodes and get immediate safety ratings for ingredients.
