Published January 15, 2025.

Since 1956, the FDA has permitted the use of Citrus Red No. 2 as a food dye to color the peel of conventional oranges. In warmer tropical climates, orange peels can stay green from the chlorophyll content. In more temperate subtropical climates, the cooler nighttime temperatures cause the chlorophyll to degrade and carotenoids to increase in the peel, creating the quintessential orange color. To make the orange peels look more "desirable" for consumers, fruit packing companies will treat oranges with ethylene gas and use an emulsion with Citrus Red No. 2.

While Citrus Red 2 is banned for use in California and Arizona, it can be applied onto conventional oranges from states such as Florida. Red dye is not permitted for use on organic oranges. Oranges treated with citrus Red No. 2 don’t have to bear a warning label as long as "the labeling of the bulk container is plainly in view, or a counter card, sign or other appropriate device bears prominently and conspicuously the fact that the oranges are artificially colored." The confusing part is that end consumers would likely not see this since oranges are not displayed in their shipping boxes. The oranges are indistinguishable once they reach the supermarket.

According to the FDA, Citrus Red No. 2 is only allowed in concentrations up to 2 ppm for use on oranges that will be sold for consumption. The red dye is not allowed for processed orange products like juice or smoothies. According to my research, Citrus Red No. 2 would not penetrate through the peel. The only way it could reach the flesh of the fruit would be through a knife spreading it or pressing it. The emulsion is hydrophobic, so you would need to use a baking soda mixture with a brush or cloth to remove it from the peel.

It is time for the food and agriculture industries to stop supporting the petrochemical industry and put an end to these practices.