The MAHA movement loves the idea of getting rid of synthetic dyes in foods. But manufacturers face challenges that could ...

Citrus Red 2 (C.I. Solvent Red 80): A dye used only to color the skin of oranges in the U.S., specifically Florida oranges. It is used to make the skins a more vibrant color, but is not allowed on the ...

Manufacturers use those dyes to make foods ... especially with heat or acid," which means they can degrade or change color when added to an acidic soda or if they are baked like a cookie.

Orange B (C.I. Acid Orange 137): A dye used for one purpose: hot dog and sausage casings. The dye itself is also no longer made in the U.S., limiting its use even further. Though the FDA is ...

Orange B (C.I. Acid Orange 137): Is also a dye used for one purpose: hot dog and sausage casings. The dye itself is also no longer made in the U.S., limiting its use even further. What other food ...

Natural dyes are harder to make and use than artificial ... The female insects release a vibrant red pigment, carminic acid, in their bodies and eggs. The bugs live only on prickly pear cactuses ...

Natural dyes are harder to make and use than artificial ... The female insects release a vibrant red pigment, carminic acid, in their bodies and eggs. The bugs live only on prickly pear cactuses ...

Officials say the dye contains an organic compound based on acetic acid, a substance known to be corrosive and environmentally hazardous.