On May 28, 2026, Mexico’s Federal Commission for the Protection against Sanitary Risks (Cofepris) officially announced the prohibition of Red Dye 3, also known as erythrosine, in everyday food products. This decision, published in the Diario Oficial de la Federación, marks a significant step toward reducing potential health risks linked to this additive, including possible cancer concerns.

Cofepris’s evaluation revealed that the average exposure of the Mexican population to Red Dye 3 exceeds internationally accepted safety limits. Specifically, consumption levels were found to be double the Acceptable Daily Intake (ADI), a global standard that defines the maximum amount of a substance that can be consumed daily over a lifetime without significant health risk. Even after considering various consumption scenarios, the exposure remained at or above unsafe levels, prompting the regulatory action.

While definitive proof that Red Dye 3 causes cancer is still lacking, scientific studies—such as a 1987 investigation by Borzelleca that observed tumors in rats—have raised enough concern to justify precautionary measures. Cofepris applied the precautionary principle, which allows preventive action when there is credible evidence of potential harm, even if some uncertainty remains.

The ban will affect a broad range of products commonly found in Mexican markets, including:

– Ice creams and sorbets
– Bases for ice cream production
– Flavored milks and dairy blends
– Fermented milks
– Alcoholic beverages like liqueurs and cocktails
– Non-alcoholic flavored drinks, syrups, and concentrates
– Cereal-based foods, edible seeds, flours, and semolina
– Bakery products
– Gelatin powders, chewing gum, and candy coatings
– Fruit preserved in syrup

The Ministry of Health has granted a 24-month transition period for manufacturers to adjust their production processes gradually.

This move aligns with broader public health goals and reflects growing awareness about food safety and consumer rights in Mexico. For migrants and international residents in Mexico, understanding these changes is crucial, as they impact everyday food choices and highlight the country’s commitment to protecting public health through science-based regulation.

As Mexico advances in eliminating potentially harmful additives, this decision also invites reflection on how inclusive and proactive policies can shape healthier, more equitable food systems for all.