5 Foods that Surprisingly Have Artificial Dyes

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Too many foods on market shelves and in our grocery delivery baskets are filled with artificial food dyes—and we don't even realize it. Take Red 40, the most used food coloring: The Department of Agriculture estimates more than 36,000 foods sold in the U.S. contain this dye. This is disturbing, not only because research links this and other food colorings to serious health implications (particularly in children), but also because there is no law requiring companies to disclose how much food dye they add to a product. So, our children are munching on snacks with sickening amounts of harmful chemicals.

This issue is on our minds. We believe it's on yours, too. When we dived deep into the impact of food dyes with Dr. Tanya Dempsey in 2022, our story exploded in popularity and remains one of our most popular. Over the last decades, immense movements on the individual, state, and federal levels have been attempting to thwart the use of food dyes. In early 2024, California introduced Bill 2316, which would protect children from six artificial dyes by banning them from foods served in public schools during school hours. This state has been bullish on the anti-dye front, as a 2021 report found synthetic food dyes potentially contribute to hyperactivity and other neurobehavioral problems in some children "and that children vary in their sensitivity to synthetic food dyes." Thankfully, other states are doing their parts, as well.

 
 

The advocacy for ridding food dyes from foods is out there, which is heartening. Still, these chemicals are permeating the food aisles often in ways that go by the most discerning eyes. As we've continued to dig into this topic, we've been utterly shocked by how food dyes are in the most unsuspecting foods. It's evident that Twin Pops have a rainbow of dyes, but a salmon salad? Must a salmon salad have Red. No. 40 and 3 and Yellow No. 5 and 6? We say no.

We also say no to all these other foods, which often contain cryptic food colorings we would never have suspected. So the next time you pick up one of the below, read the ingredients label closely (as we always suggest).

Consider this another cautionary list to keep you on your food-additive-aware toes.

5 Unexpected Foods That Contain Artificial Food Coloring

Pomegranate and Balsamic Vinaigrette

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By mixing fresh pomegranate juice with high quality balsamic vinaigrette and reducing it down, you bring out the best of each: bright sweet fruitiness with a layered rich acidic punch. Drizzle atop roasted vegetables, greens, grilled meats, and more. 

This recipe yields 10-12 servings

INGREDIENTS

  • 3 pomegranates juiced
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 3 pomegranates juiced
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper
  • 1 tbsp honey
  • 2 tbsp olive oil

Directions

1. Add pomegranate juice to a saucepan on low heat. Reduce, occasionally stirring, until the juice has reduced by two-thirds. Set aside to cool.

2. Add honey, balsamic vinaigrette, and salt and pepper. Whip in the olive oil using a hand whisk.

 

Cilantro Jalapeño Lime Dressing

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When you blend buttery avocado with fresh ginger and lime, incredible things happen—like this versatile dressing. Rich in omegas and antioxidants, this adds a hit of heat to salads and fresh vegetables thanks to the jalapeño.

This recipe yields 4 servings

INGREDIENTS

  • 1 avocado
  • 1 jalapeño, seeds and pith removed
  • 1 garlic clove
  • ½ inch fresh ginger, grated
  • 1 handful of cilantro
  • 2 limes, juiced
  • ⅓ cup olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • Water, as needed
  • 1 avocado
  • 1 jalapeño, seeds and pith removed
  • 1 garlic clove
  • ½ inch fresh ginger, grated
  • 1 handful of cilantro
  • 2 limes, juiced
  • 113 grams olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • Water, as needed

Directions

1. Place all ingredients into a food processor and blend for about 45 seconds.

2. Add water or olive oil for desired consistency.

3. Serve on top of salad or as a dip. 

 

Creamy Honey Dijon Dressing

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​​A good quality Dijon is a magic ingredient to always keep in hand. The hearty flavor adds an unparalleled texture to fresh greens, which are abundant in the summer. Plus, honey’s sweetness envelopes the garlic, resulting in our favorite version of the beloved dressing.

This recipe yields 4 servings

INGREDIENTS

  • 2 tablespoons dijon
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • Salt and pepper to taste
  • 2 tablespoons dijon
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • Salt and pepper to taste

Directions

Blend in a mini food processor and serve. For a thinner consistency, add water or olive oil as desired.

 

Velvety Balsamic Dressing

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A store bought dressing? There are no excuses for one, in our opinion. Especially when you see how easy it is to make this velvety balsamic drizzle that adds a brightness to any favorite greens. We love ours on the thicker side, particularly because it doubles as a dip for fresh cut vegetables.

This recipe yields 4 servings

INGREDIENTS

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove
  • 2 tablespoons dijon
  • Salt and pepper to taste
  • 113 grams olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove
  • 2 tablespoons dijon
  • Salt and pepper to taste

Directions

1. Mix all ingredients in a mini food processor. For a thinner consistency, add water or olive oil as desired.

2. Drizzle over salad.

TIPS

**When buying balsamic vinegar, read the ingredients. Make sure there are no added ingredients, such as “caramel colors.”