What is “Red No. 3”?

Red No. 3, also known as erythrosine, is a chemically synthesized pigment produced through a petroleum refining process, and is commonly used as a synthetic pigment in candy, baked goods, frozen desserts, and some oral medications, where it has a bright color and good stability.

However, there has been a long history of controversy about its potential health risks. The FDA banned its use in cosmetics as early as 1990, but its use in food has continued to this day.

The implementation of this ban is not only an important adjustment in food regulatory policy, but also has far-reaching implications for the industry landscape.

Why was Red 3 banned?

Studies have shown that Red No. 3 may pose a health hazard. In animal experiments, Red 3 has been linked to the development of thyroid tumors, which triggered alarm among scientists.

While its specific effects on humans are still being studied, given children's sensitivity to food additives, it would be wiser to reduce intake of this artificial color.

Nature's inspiration: health is more important than color

Bright colors in nature often have a meaning, while artificial colors are just “camouflage for imitation.

With the FDA stating that food manufacturers must reformulate their products by January 15, 2027, and drug manufacturers have until January 18, 2028, the ban is forcing food and drug manufacturers to quickly find alternatives.

As a provider of natural coloring solutions, CNJ NATURE CO.,LTD has launched a line of Hibiscus Red Color and Red Radish Color that offer manufacturers a high-quality alternative to red coloring.

CNJ NATURE CO.,LTD's red line is a colorful food ingredient made from fruits, vegetables and edible plants that are moderately isolated and enriched by traditional physical processing methods.

Compared to synthetic colors, natural colors not only satisfy the color needs of products, but also cater to consumers' preference for natural, healthy and sustainable products.

Natural pigments, can be used to replace No.3 red dye in food and beverage coloring applications.

Hibiscus Red Color

Hibiscus Sabdariffa L., Roselle is a genus of hibiscus in the family Malvacea. Roselle is a versatile plant with both medicinal and food health care uses. It has long been used in traditional Chinese medicine and as a health tea. Roselle is not only used as a food ingredient but also as a natural food coloring agent.

Hibiscus red color is an edible natural color made from the natural calyxes of Hibiscus sabdariffa L. It's a kind of anthocyanin that has many advantages. It's usually a dark red liquid, the red-purple paste or powder, easily soluble in water, ethyl alcohol, and glycerol. This color has significant pharmacological properties that may promote various health benefits. It is effective for cardiovascular, arteriosclerosis, and hypertension. Additionally,  It has the effect of clearing heat and relieving heatstroke, nourishing the face, eliminating spots, and relieving alcohol.

It's red under acidic conditions, sensitive to light and heat, and not stable to oxygen and metal ions. It also can be degraded by ascorbic acid and sulfur dioxide.

It has vibrant hues that add beauty to food without compromising health. Hibiscus red color can be used in those foods that are slightly acidic and do not need high-temperature heating, such as cold drinks, jelly, jam, syrup, powdered beverages, etc. 

Red Radish Color

A natural and edible color extracted from red radish of the crucifer family, a Genus of anthocyanin pigment, the product is red to dark red powder. The color changes with the PH value, when the PH value is below 5, orange-red appears, followed by purple-red when it is between 5 and 7, and blue when it is over 7. It is easy to dissolve in water and ethanol solution, but not soluble in oil. it is natural. It with bright color, strong dyeing ability, not stable to light and oxidizing. Under ph3.0-5.0 aqueous condition, the color is red and stable.

The process is done through material cleaning, cutting, and juicing, and the residues are extracted in aqueous acid solution with ethanol and then filtered. Then the extract and juice are mixed refined and dried to powder form. 

The vibrant colors of this product add to its beauty without affecting its nutritional value. The color is heat- and light-resistant in an acidic environment. Ascorbic acid has a protective effect on this product, this product is suitable for acidic, low-temperature processed food coloring, especially for cold drinks, cold food, and other coloring. Currently, it is widely used in various industries, such as candy, beverages, canned food, meat products, ice cream, wine, medicine, and cosmetic fields.