Red 3 is Erythrosine, an organoiodine compound, a red food color that was found cancer causing and banned in cosmetics and external drugs; while Red 40 is allura red suspected to cause ADHD-like behavior in children but is more widely used than erythrosine. read more
The food chemist needs to analyze the food to be colored for fat content, proteins and enzymes, expected temperature ranges, exposure to light and heat and desired shelf life. From all those variables (and the desired color) can they determine which food colorant is best suited for the job. read more
This is because Red Dye #3 is an FDA “exempted” color additive. This means that people could be consuming this cancer-causing substance in any candy, snack food, margarine, cheese, soft drink, jam/jelly, gelatin, pudding or pie filling without having the slightest idea that they may be harming themselves. read more