Phasing Out Red Dye #3: What It Means for Your Cookies (and Why I’m Starting Now)

kiabellsweets
4 days ago
3 min read

Two heart-shaped cookies with red icing on a white background. One cookie has intricate white icing details, creating a romantic mood.

If you follow food news closely, you may have heard that in January 2025 the FDA banned Red Dye No. 3 in foods and medicines, with a full phase‑out required by the end of 2026. Concerns about artificial dyes have been circulating for years, and this decision marks a major shift in how food manufacturers—and small businesses like mine—approach color.

In light of this change, I’ll be gradually phasing out colors that contain Red Dye No. 3 throughout the coming year. Below, I want to explain what Red Dye No. 3 is, why it’s being removed, what I’ll be using instead, and what this means for the look of your cookies.

What Is Red Dye No. 3?

Red Dye No. 3 is a synthetic, petroleum‑based food coloring that contains iodine. It’s commonly found in familiar foods like maraschino cherries, hot dogs, candy corn, cough syrups, cakes, frostings, cookies, beverages, and more. It’s especially loved for its bright, cherry‑red hue—a color that shows up everywhere during Valentine’s Day and Christmas.

However, research dating back to the 1980s found that extremely high levels of Red Dye No. 3 caused cancer in lab rats. It has also been linked to hyperactivity in children. To be clear, these effects have not been conclusively demonstrated in humans or other animals. That said, because the dye contains iodine, experts believe it may interfere with hormone regulation and could potentially impact thyroid function, including an increased risk of thyroid issues.

Although businesses technically have until January 2027 to fully eliminate Red Dye No. 3, I believe transparency and preparation matter. That’s why I’m starting the transition now and keeping my customers informed about what to expect.

Is Red Dye No. 3 the Same as Red Dye No. 40?

No. While both dyes are petroleum‑based, Red Dye No. 40 does not contain iodine, whereas Red Dye No. 3 does. Red Dye No. 40 is still approved for consumption by the FDA—for now.

There’s a lot of conflicting information about Red Dye No. 40, and while it remains legal, it’s widely expected that it too will be phased out by the end of 2026. With that in mind, I’m proactively working to move away from both dyes where possible.

What Will Replace Red Dye No. 3?

Thankfully, some of the manufacturers I’ve worked with in the past now offer a limited selection of natural food colors that do not contain Red Dye No. 3 or Red Dye No. 40. These will be my primary replacements.

At this time, I won’t be fully eliminating all synthetic yellows, blues, or greens. Finding reliable natural alternatives that perform well across all designs is still a work in progress, but it’s something I’m actively researching.

How Soon Will the Change Happen?

My goal is to fully phase out artificial red dyes by the end of 2026. I’m already working on replacing gel colors that contain Red Dye No. 3 and Red Dye No. 40, with changes beginning this month.

This will be a gradual process rather than an overnight switch, allowing me to test colors, maintain quality, and adjust designs thoughtfully.

What Can Customers Expect Visually?

Ah yes—the question I know many of you are asking. While natural food dyes are a healthier alternative, they do come with some trade‑offs.

Natural colors can be sensitive to heat, light, and acidity, which means shades may shift slightly during baking or decorating. They also tend to expire more quickly and cost more due to their ingredients and sourcing—costs that may eventually be reflected in pricing.

One of the biggest challenges bakers face with natural dyes is vibrancy. Achieving bold colors often requires significantly more product than synthetic dyes, and even then, the result may be softer. This means you may notice more muted or earthy reds compared to the bright, punchy reds you’re used to seeing.

That said, I believe the trade‑off is worth it.

Bowls of baking ingredients like flour, whipped cream, and sugar on a wooden table. Wooden utensils and eggs in a warm kitchen setting.

In Closing

This transition is about more than just following regulations—it’s about making thoughtful choices for the long term. While your cookies may look a little different, the care, creativity, and quality behind them will remain exactly the same. This will never change!

I truly appreciate your understanding and support as I take this step forward. As always, if you have questions about ingredients, colors, or custom designs, I’m happy to talk it through with you. Change can be bittersweet, but sometimes, it’s also a little sweeter.