Hasta La Ideas

If you’re a part of the food industry in any measure, you’ve probably been seeing red the past few days, literally and figuratively. The FDA’s recent decision to ban Red Dye No. 3 from food products has stirred significant attention, precisely because of how its eye-catching red hue has long been a staple in various products. Globally, many countries have already restricted Red Dye No. 3, making the FDA’s move a belated but still noteworthy shift that’s now rocking a lot of people’s boats.

Although the FDA’s decision underscores the importance of consumer safety and the need for regulatory bodies to respond to scientific findings, its implications extend beyond the food industry. Designers, particularly those in the food and packaging sectors, must navigate these changes and explore alternative solutions that maintain visual appeal without compromising safety.

Image courtesy of: US FDA

The Scarlet Enigma: Understanding Red Dye No. 3

Red Dye No. 3, also known as erythrosine in some countries, is a synthetic dye cherished for its vibrant cherry-red color. For decades, it has been a key ingredient in processed foods, baked goods, and certain medications. Its ability to enhance visual appeal has made it a valuable tool for food designers.

Image courtesy of: dolgachov

The FDA’s decision to ban this dye was driven by studies since the 80s linking it to cancer development in rats. But while there is still some debate on its impact on humans, the “Delaney Clause” in U.S. law is unambiguous. The US Federal Food, Drug, and Cosmetic Act prohibits any additives found to cause cancer in humans or animals, not necessarily both.

Despite these findings, the dye continued to be used due to industry pressure and its widespread adoption. Even stranger, the dye was already banned from use in cosmetics and topical or topical drugs in 1990 for the exact same reason. Since it was approved for use in food and medicine in 1907, Red Dye No. 3 has established itself as one of the standards for this bright red color, making any prohibition potentially disruptive to multiple industries.

Image courtesy of: StudioPeace

That said, the US is actually playing catch up to some extent, as other countries have already either banned the same synthetic dye or have limited its use significantly. The gap, which was partly due to industry lobbying, highlights the challenges in balancing consumer safety with industry demands. As a result, designers must now adapt to this change and seek alternative solutions that meet both aesthetic and safety standards.

A Spectrum of Impact: Red Dye No. 3’s Reach

Image courtesy of: Photodaria

Red Dye No. 3’s reach extends to a myriad of products, which is part of the reason for the buzz around this prohibition. Many of the bright red colors you see from processed food make use of it, from the expected like gummy bears and frosting to the unexpected such as saffron rice, vegetarian meat alternatives, and instant mashed potatoes. Its surprising presence in medicines, including chewable vitamins and cough syrups, underscores its extensive application.

Designer: HAM

The ban presents a significant challenge for the young food design industry which now needs to find a new way to paint the town red, so to speak, without this commodity. Food design, a sub-discipline that focuses on creating new food products, staging and presenting dishes, and designing packaging, will have to look elsewhere for a kind of red that will preserve that visual appeal without compromising safety. Also potentially affected is the budding 3D food printing market which might need to search for alternatives that will give their food that lush red color.

Designer: Revo Foods

The ripple effect of the FDA’s decision extends to various design disciplines, including those that use food dyes for printing or crafts. However, this transition also offers a silver lining, prompting a reevaluation of synthetic dyes and encouraging the pursuit of safer alternatives. It challenges designers to rethink their approach to color and materials, presenting an opportunity for innovation, creativity, and a greater awareness of sustainability in this matter.

A Palette of Possibilities: Exploring Natural Alternatives

The ban on Red Dye No. 3 highlights broader concerns about synthetic dyes. Red Dye No. 40, for example, has been associated with ADHD, raising questions about the safety of consuming chemicals in small doses over time. And it’s not just red that’s the culprit, as other color dyes have also been put under scrutiny for just as long.

This growing awareness has fueled interest in natural alternatives that try to avoid the fundamental cause of the problem: the synthetic nature of these compounds that have toxic effects on humans and animals, no matter how small. And for these, we only need to look to Mother Nature’s own dyes for the answer, leading researchers and scientists to test different sources, including some rather odd ones.

• Betacyanins – plant-based and vegan-friendly color solutions from red beet roots.
• Anthocyanins – water-soluble pigments that appear in fruits and vegetables like sweet potato or red cabbage.
• Carmine – color pigments extracted from the crushed scale insect bodies.

Betacyanins (top), Anthocyanins (middle), Carmine (bottom)

Images courtesy of: Givaudan Sense Colour

With the exception of the third alternative, many people probably wouldn’t mind getting their colors from plants and fruits, unless they’re very particular about the kind of red they want. Depending on the exact mixture, these natural alternatives might not have that same bright cherry red hue of the Red No. 3 dye, making them poor substitutes when it comes to visual impact.

They also have different applications, unlike the generic flexibility of this banned dye. Some, like Carmine, are better for cosmetics but not for art, while Betacyanins are a poor choice for heat-processed foods. Just like plastic, these more natural materials are harder and costlier to make because of their novelty and low demand. Further research is needed to understand their limitations in non-food applications, ensuring they meet the diverse needs of designers across industries.

Shades of Carmine

The FDA’s decision serves as a wake-up call, urging us to reconsider what we consume and the materials we use in design. This ban underscores the urgent need for natural, sustainable, and safer alternatives to synthetic food dyes. The exploration of natural dyes presents an exciting opportunity for designers to innovate and push the boundaries of traditional design practices. By embracing these alternatives, designers can create products that are not only visually appealing but also safer and more sustainable.

The Designer’s Challenge: Navigating a New Landscape

Designers play a crucial role in shaping the future of product aesthetics. As the FDA’s ban on Red Dye No. 3 takes effect, designers must explore creative solutions and innovative materials. This shift presents an opportunity to redefine design standards and prioritize consumer safety.

The ban on Red Dye No. 3 challenges designers to think outside the box and push the boundaries of traditional design practices. By exploring new materials and techniques, designers can create products that are not only visually stunning but also safer and more sustainable.

As designers navigate this new landscape, they have the opportunity to lead the way in creating products that are both aesthetically pleasing and environmentally responsible. This shift presents an exciting opportunity for innovation and creativity, as designers work to redefine the future of design.

Designer: Brik Chocolate

The post How the Red Dye No. 3 Ban is Shaping the Future of Design: Insights for Creatives first appeared on Yanko Design.