What could be the best substitutes for red food coloring and still maintain that vibrant and beautiful color? Turns out, there are plenty of options, including natural foods that could be useful alternatives for synthetic food coloring.
If we go back in history, food coloring was generally handled through the use of other foods to provide the desired flavor. Then came along synthetic colors, and brought a convenience to food coloring that basically took over the culinary world. It was now possible to bring vibrant colors to food easily with just a small amount of the synthetic color and have it not affect the overall taste and consistency of the recipe.
Thanks to the revived interest in natural foods and healthy eating, many people are looking at alternatives for synthetic food coloring like red food coloring. Besides, with the FDA banning the use of coloring Red Number 3 for food products, it is only natural for many of us to consider moving away from synthetic food coloring.
Best substitutes for red food coloring are beet juice, beet powder, pomegranate juice, cherries, strawberries, cranberries, hibiscus flower (or hibiscus powder), carmine, and for some instances, natural cocoa. There are also natural red food dyes and synthetic red food dyes that can be used to substitute for conventional and controversial red food coloring.
Given the ingredients and substitutes, it’s easy to guess that the substitution won’t be easy, especially when you want to use natural ingredients for the red color. Besides, each ingredient has its own way of preparing and different tints of color, so getting into some details and effort for substitution is unavoidable.
Let’s dive deeper into this to see what works best.
Table of Contents
Red Food Coloring – Natural Coloring, Synthetic Dyes, And Discussion On Alternatives
Generally, when considering alternatives for red food coloring, the focus usually moves to a DIY-style derivation from natural food products. However, there do exist red food colorings, both synthetic and of natural origins, which are currently approved for use by agencies like the FDA.
This section is intended as an information section on some red food coloring, including natural and synthetic dyes.
My reason for listing this section is simply based on my experience. While most of us do want to make healthy food choices, trying to extract food coloring during cooking/baking is often neither practical nor practicable.
And since there is more than one type of red food coloring, I believe it would be fruitful to talk about some options.
Notes On Red #3 And Its Ban
One of the big reasons red food coloring is in the news these days is because in January 2025, the FDA finally decided to ban the notorious FD&C Red Number 3 for food coloring and many other uses.
The coloring has been controversial for a while and has been banned in many other jurisdictions as well.
Many food products and cosmetics had long given up the use of Red #3, though several still continue to use it. The FDA has allowed some time for these commercial products to reformulate and shift to other colors.
However, if you’re worried as a consumer, you can check the labels on the products to see if they contain this dye and steer clear.
There are, however, other synthetic red dyes that are not considered harmful by regulatory authorities and continue to be available. Let’s consider some of them as well.
Coloring Red #40 Or Allura Red AC
FD&C Red 40 is one of the most popular food colorings used in a variety of applications including food, cosmetics, pharmaceuticals, and more. While there is some controversy regarding the safety of this dye and it was at some point banned in some countries, most regulatory authorities consider it to be safe.
Currently, the US FDA as well as the European Food and Safety Authority (EFSA) consider Red Number 40 to be safe for use in foods. As a precaution, the EFSA recommends an acceptable daily intake (ADI) for this dye at 3.2 mg per pound of body weight (7 mg per kilo). It is generally suggested that most humans would not go beyond the suggested ADI for this food in conventional usage.
It’s worth noting that many commercial products are not just plain dyes, though this dye usually forms the heart of the coloring. A commercial food coloring product may include several other ingredients like sugar, water, starch, and preservatives.
Some common names for this dye are: FD&C Red 40, Red #40, Red 40 Lake, E129, Allura Red AC, C.I. 16035, CI Food Red 17, FD&C Red No. 40 Aluminum Lake, and INS No. 129. I should add, this list is not exhaustive, since other names can exist.
Beetroot Red Or Betanin
Beetroot red or Betanin is a food coloring that’s derived from natural sources like beet. Identified as a food additive by E number E162, this natural dye is used in a variety of foods. The usual source of Betanin is the red beet juice, though it can also be found in other sources like the Opuntia cactus, swiss chard, and others.
Conventionally, red beet is the top suggestion as an alternative to red food dyes. And in many of these cases, betanin can be a more convenient option as a red food coloring.
Since this food coloring is derived from beets, it also carries forward some of its shortcomings in coloring. This dye is usually not used for recipes that will require heat. In fact, betanin is heat-sensitive. Thus, the dye is generally used in products like ice cream, fondants, and confectionery.
When used in hot foods like soups or processed candies, the dye is added towards the end so that it doesn’t face high temperatures.
Lycopene
Identified by the E number E 160d, lycopene is another red food coloring that is usually derived from natural sources. It is most commonly found in tomatoes, but can also be present in other foods like watermelons and red guavas.
This dye is approved as a food coloring. Lycopene is fat soluble, but not water soluble. Additionally, it can affect porous containers and stain them (mostly plastic containers), so it should be stored with some caution.
There have been conflicting claims for the risks of this food dye, as well as for the health benefits it presents. Regulatory authorities generally see this as a non-toxic food dye and do not endorse its purported benefits or shortcomings.
Lycopene is popular for use as a red food coloring for food products like tomato ketchup. However, it’s also used in cereal products, beverages, baking, and spreads.
Paprika Extract Or Paprika Oleoresin
This red food coloring is identified by the number E160c. And as its name suggests, this is derived from Paprika, the famous red peppers! Depending on the type of the extract, Paprika Oleoresin can be used as a simple food coloring and also as a flavoring agent.
So, if you intend to use this food coloring, you’ll have to keep its flavor profile in mind. Although, in commercial products, E160c may be significantly low to avoid the capsaicin flavors and thus allowing its use in fruits and jellies.
Other uses of this food dye include some cheese, sauces, seasonings, bacon, ham, and more.
Carmine Or Cochineal
Carmine is one of the oldest red dyes known to humans that has been in use for centuries, perhaps millennia. This deep red dye is known by several names, including carmine, cochineal, carmine lake, crimson lake, natural red 4, and E120.
This dye has been used for a lot of purposes, including paint, fabrics, and food. The deep red hue and lustre it provides looks quite desirable, making it immensely useful. It used to be quite popular, but lost some popularity with the advent of synthetic dyes, but has since found its footing again with increased interest in natural dyes.
Carmine as a natural dye is very desirable for many people. However, its source is also what might make it less desirable. The dye is extracted from the female cochineal insect (which can look something like a beetle) that usually lives on the opuntia cactus (prickly pear).
Given its origins, it is not suitable for those who prefer a vegetarian or vegan diet. Additionally, many people avoid it in their food because it is sourced from insects. Carmine as a dye is natural and is considered non-toxic, however, it can potentially trigger some allergies.
Nevertheless, it continues to be fairly popular and is used in several foods as a coloring or dye.
Notes On The Popularity Of Red Food Coloring And Dyes
Since there is controversy on the red food colorings or dyes and their uses, why do they continue to be so popular? Well, for most of the dyes currently on the market, there does not appear to be any clear link to ill-effects that would prompt regulatory authorities to get into action.
But the bigger reason for their popularity, perhaps, is their ease of use and convenience.
Synthetic dyes bring bright, deep hues that are usually difficult, if not outright impossible with natural dyes. Additionally, these dyes are generally tasteless (unless modified with additives by specific commercial production), so they can work with most foods without any problem.
Another helpful feature is that synthetic dyes tend to be more heat stable than natural dyes. Many natural dyes can change color or create other issues during baking or cooking. Synthetic dyes like Red 40 usually give predictable results. So, if you’re making a red velvet cake using Red 40, you will usually know exactly how your cake will turn out when it’s out of the oven.
Top Substitutes For Red Food Coloring – Ideas And Discussion
1. Commercial Natural Food Dyes
The easiest and most convenient substitute for red food coloring (synthetic) is commercial natural red food coloring. These are usually derived from food sources like beets, though other coloring agents like red cabbages or others might also be present.
Usually, commercial products are much easier to handle than working with natural ingredients. Many vendors also provide information on the use of these products, including handling and heat stability.
Essentially, you should consider the use case when picking a natural food dye. If the food product needs baking, you will want a dye that is heat stable. With some recipes, the dye could simply be sprinkled on the food or used in a solution for a more clean finish.
Either way, when you use a commercial natural food dye to substitute for red food coloring, reading labels and understanding limitations will be important.
2. Red Beets, Beet Juice, Beet Powder
When you want a natural substitute for red food coloring, beets are usually at the top of the list. You can use beet juice, beet puree, or beet powder to handle the red coloring for your recipe.
Beet as a red food dye is available as natural food coloring in many commercial offerings. As I noted earlier, these are usually the more convenient option. However, it is also possible to make beet juice or beet puree at home for use as coloring.
If you choose to work with them at home, remember to be careful because red beet leaves stains easily. When working with beets, wear gloves, keep the beets away from surfaces that stain easily (some kitchen countertops are worth noting), and be prepared to clean quickly, should you drop sliced red beets.
That’s basically the biggest reason I advocate choosing commercial beet dyes over DIY dyes for red food coloring.
When using beet as a dye, remember that it will bring a hint of its own sweet, earthy flavor to the recipe. Additionally, red coloring of beets can be heat sensitive, and the color can degrade during cooking or baking. In fact, many natural dyes have trouble with heat sensitivity, so that’s something worth keeping in mind.
Overall, red beet is amongst the best substitutes for red food coloring. However, you might want to exercise some caution and know its limitations before using red beet for coloring.
3. Hibiscus Flower And Hibiscus Powder
The lovely red hibiscus flowers can also lend some of their color and vibrancy to your food coloring needs, thus acting as suitable red food coloring substitutes.
To get the red food coloring, dried hibiscus flowers should be added to hot water and allowed to simmer for a while, allowing the color to seep into the water. This works as a coloring, but also brings a flowery flavor to the food where it is added. Besides, it doesn’t yield deep or vibrant colors.
Another method is to use hibiscus powder, providing some color to foods like drinks and cocktails, along with a touch of that flowery taste.
4. Pomegranate Juice
It is possible to use pure pomegranate juice to get coloring for your food or beverages. However, that also comes with a shot of pomegranate flavor, which might not be always desirable. Thus, this is something of a workable red food coloring substitute, but can need more careful handling.
Another option is to put pomegranate seeds in water, bring it to a boil, and simmer. Soon enough, the colors of the pomegranate will seep into the water, making a tolerable food dye after the mix has been strained. This will also avoid deeper flavors of the fruit, making the dye slightly less intense in flavors.
Depending on the vibrancy of the pomegranate’s color, this type of dye can be quite bright and vibrant. While its use in cocktails and beverages is a natural idea, it can also be used in baked goods. Just remember, it won’t be flavor neutral and might not work very well with fondant.
5. Cherries
Squeezing out juice from cherries is a quick and easy way to get a deep red color that’s easy to use as a food dye. Of course, it’s also loaded with flavor, so keep your recipe goals in mind when using cherries or cherry juice as a substitute for red food coloring.
Another method is to use pitted cherries to make a puree and reduce it to your liking. Thus, you get a deep red color that’s suitable for use as food coloring. It can work wonders for beverages as well as for baked goods. Again, do remember that this dye is not flavor neutral.
6. Cranberries And Strawberries
Much like the fruits and berries we’ve already described here, cranberries and strawberries too can be used as food coloring to bring interesting hues of red.
Puree these berries, strain them, and you’ve got yourself a nice food color. Again, these are not flavor neutral.
7. Tomatoes
Tomatoes are beloved for their savory goodness, but they can also work as suitable alternatives to red food coloring in many recipes.
If the express intention is to use them as a dye, carefully pick tomatoes you intend to use for the puree since that will become the eventual food coloring. Once the puree is cooked and strained, you have a decent red food coloring.
Usually, tomato as coloring works best for savory foods. At which point, you might as well consider using store-bought puree rather than going through the whole process yourself.
8. Natural Cocoa For Red Velvet Cakes
Here’s an interesting tidbit. It is believed that before red food coloring became all the rage for use in confectionery and cakes, it was natural cocoa that gave that beautiful red color to red velvet cakes.
Now keep in mind, this has to be natural processed cocoa (not Dutched cocoa), which will lend its reddish brown goodness to red velvet cakes. Plus, it brings the rich texture and mouthfeel of chocolate, which can be a win-win for your baking needs!
When using natural cocoa, it’s important to use buttermilk as the liquid in the recipe. This helps keep the environment acidic for cocoa, allowing the colors to be more pronounced and vibrant.
9. Freeze Dried Red Fruit Powder
It might often be easier to use freeze dried red fruits for coloring and flavor needs. These are usually available as a powder and do not contain additives or liquid. Using freeze dried fruits thus gives you more flexibility with the depth of flavor and color.
When working with baked goods, it is possible to mix freeze-dried fruits into the dough or flour, allowing for a better and deeper distribution of flavors. Or, you could just sprinkle them on top to enjoy the colors and flavors.
Many fruits are available in this form, including pomegranate, strawberry, dragon fruit, and more. So, you can basically take your pick from the options available and use them as suitable red food coloring for your needs.
Again, these can work as acceptable substitutes for red food coloring, but they are not flavor neutral.
Substitutes For Red Food Coloring And Alternatives – Rounding It Up
Now that we have had an in-depth discussion on this topic, I think it’s useful to mention a few points.
- There are several types of red food coloring
- There are controversial food colorings, including the recently banned Red #3
- Several red food dyes continue to be available and safe for use, including those extracted from natural sources
- It is possible for people to derive red coloring from natural sources while cooking at home
It is often more convenient for those cooking at home to use commercially available red food coloring. Thankfully, there are plenty of options available in this niche, including natural and synthetic dyes. In fact, given the variety of options, it might be possible to purchase a food coloring suitable to your preference of the shades of red, origins of the dye, and diet preferences.
Those who want to push the envelope further can choose to work with suitable fruits and foods that can work as a substitute for red food coloring. Red beets are often the most popular choice in this case, though several other foods might also be used, as described in this article.
So take your time going through this discussion, and see what color of red suits your recipe the best!