Alternatives to Food Dyes

Holidays are all about traditions and, with Easter a short two weeks away, people are getting ready for one of the most common activities surrounding the holiday: dyeing Easter eggs.

So, let’s talk about this tradition. Usually, kits come with dye tablets that we mix into hot water before letting the festivities begin. We then dip the eggs we eat into the dye, sometimes coloring our fingers and other surfaces in the process. It’s a tradition that’s been left untouched for years, but in a market with growing health and food safety trends people are becoming more and more aware of the harm this tradition can cause.

The Harm of Traditional Easter Egg Dyes

In early 2025, the FDA revoked the use of Red Dye No. 3 in food. This sparked brands to introduce more ‘natural’ versions of their product that excludes the use of food dyes. Take PepsiCo’s ‘Simply NKD’ product line as an example.

Don’t be fooled, however, as there are still eight other synthetic dyes still approved for consumption by the FDA. Some of these dyes make an appearance in Easter egg kits:

• Red No. 40: This dye has been found to contain carcinogens and is known to cause hyperactivity in children. It can also cause allergic reactions or migraines. While this dye isn’t banned in other countries, it is heavily regulated across Europe. It is also being phased out of schools in California, Virigina, Utah, and West Virigina.
• Yellow No. 5: Yellow dye No. 5 has been found to cause genetic damage to cells, allergic reactions, asthma attacks, hyperactivity, and disturb sleep. It’s banned in both Norway and the UK.
• Blue No. 2: Like Red No. 40, Blue No. 2 is not strictly banned in other countries but is heavily regulated in certain parts of Europe due to its health risks. Studies have shown this dye can be linked to tumors, hyperactivity, and GI issues.

Don’t worry, there are natural solutions that can be used as an alternative to food coloring and Easter egg dyes. That’s where the produce department comes into play, you can add value to your product line by offering the right varieties.

Using Produce as Food Coloring

The tradition of dying Easter eggs has deep roots. Here are some varieties that can be used as a natural dye for Easter eggs:

• Red beets can be used for a natural red color
• Use blueberries for dark blue coloring
• Use purple cabbage for a light blue color
• Spinach for green
• Turmeric for a yellow hue
• Onion skin for an orange color

How to Prepare Natural Dyes

To prepare the food coloring, place your choice of produce in a pot with 1 quart of water and 2 tablespoons of distilled white vinegar. It’s important to put the white vinegar in the water while it simmers because the acidity will help the dye adhere to the egg. Bring the water to a boil and then bring it down to simmer for 15-30 minutes. Afterwards, strain the produce from the liquid until only the dye remains.