Red #40

Red #40 appears in 2,295 indexed US food products. No FDA SAFFA status or CSPI rating is attached in this snapshot, so this page reports prevalence rather than a safety verdict.

What the data can answer

Red #40 appears in 2,295 catalogued products, but this snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to it. This page therefore cannot answer whether the ingredient is safe from those sources. It can show how often it occurs, where it tends to sit on labels, and which kinds of products contain it.

2,295
catalogued products
#369
usage rank of 247,206
561
named brands represented
81%
average depth down ingredient lists

Catalog prevalence comes from Open Food Facts ingredient lists. FDA SAFFA and CSPI Chemical Cuisine labels are shown only when the source record contains them.

How to use this page

Audit the co-occurring flags first

54.2% of the linked products contain at least one separately flagged ingredient, making co-occurrence the dominant follow-up question. That figure does not identify Red #40 as the trigger. Open records such as 1% lowfat milk; 100% Juice, Ruby Red Grapefruit; 100% real ice cream and inspect which ingredient row carries the caution marker. The 88.3/100 product average is therefore a triage signal for this surrounding formulation set, not an ingredient verdict. Its 81% average label depth helps locate the term when checking the package.

54.2% of linked products contain a separately flagged ingredient

Processing is unusually concentrated here: Group 4 accounts for 2295 of 2295 NOVA-tagged records. That describes the surrounding products, not the substance. For a useful comparison, hold category and processing level constant, then inspect which named component changes alongside the caution flag; otherwise the product mix will confound the ingredient question.

Next check: open the lowest-scoring linked formulation and locate the exact caution-marked component.

Red #40 sits in the busiest tenth of the catalog (#369 / 247,206)

Usage rank
#369
of 247,206 ingredients that appear in at least one catalogued product, listed in more products than 99.9% of them.
Typical depth in an ingredient list
81%
Of the way down the captured list, averaged across the 2,296 products listing it (mean slot 17.2). Red #40 usually falls near the end of the captured list; this position does not measure its amount because source formatting, compound ingredients and labeling exceptions vary.

Ranks use Open Food Facts ingredient rows on this site’s refresh cycle. 247,206 ingredients with ≥1 product appearance enter the ranking. Prevalence and list depth are catalog facts, not toxicology.

What else is usually in the same product as Red #40

Across the 2,295 products on this site that list Red #40, these flagged additives appear alongside it most often. The comparison column is how often each one appears across every product with a parsed ingredient list, so the two figures are measured over the same set. Yellow 5 shows up about 3x more often with Red #40 than in the catalogue at large.

Yellow 5: +9.8ppYellow 5+9.8ppTitanium Dioxide: +10.2ppTitanium Dioxide+10.2ppCarrageenan: +4.7ppCarrageenan+4.7ppCaramel Coloring: +2.4ppCaramel Coloring+2.4ppSucralose: +4.5ppSucralose+4.5pp
Percentage-point gap vs the catalogue baseline rate for each additive, Red #40 products only. Source: Open Food Facts ingredient lists.
Chart values as text

Unit: percentage points above/below baseline. Data current as of September 2026.

Yellow 5
9.8pp
Titanium Dioxide
10.2pp
Carrageenan
4.7pp
Caramel Coloring
2.4pp
Sucralose
4.5pp
Additive Shared products Share of Red #40 products Share of all products
Yellow 5 335 14.6% 4.8%
Titanium Dioxide 283 12.3% 2.1%
Carrageenan 211 9.2% 4.5%
Caramel Coloring 185 8.1% 5.7%
Sucralose 166 7.2% 2.7%

Co-occurrence describes what manufacturers formulate together. It is not a claim that these additives interact, and it carries no regulatory meaning. Counted over products with parsed ingredient lists; Open Food Facts, 2026-09-01.

How do the sampled products compare?

Each point is one of the 16 sampled products listed below: its overall safety score against how many separately flagged ingredients its label carries. Bubble size is the number of ingredient rows the label actually resolved to.

Safety score vs. flagged-ingredient count for products containing Red #40

Per-product safety score and flagged-ingredient count from the same sampled listings shown below. Bubble size = linked ingredient rows. Source: Open Food Facts labels x FDA SAFFA x CSPI Chemical Cuisine. 2×2 strategic matrix plotting 16 entities by Safety score (X) and Flagged ingredients on label (Y), with a crosshair dividing the plot into four quadrants. High score, still flaggedLow score, more flaggedHigh score, fewer flaggedLow score, fewer flagged 5060708090100110 01234 Safety score Flagged ingredients on label Safety score vs. flagged-ingredient count for products containing Red #40
Per-product safety score and flagged-ingredient count from the same sampled listings shown below. Bubble size = linked ingredient rows. Source: Open Food Facts labels x FDA SAFFA x CSPI Chemical Cuisine.

Peer ingredients with comparable catalog mass (near “Sorbitan Monostearate”)

Top-decile company for Red #40: 2,295 listings averaging 88.3/100. Comparable product-count neighbours: Sorbitan Monostearate · Colors · Maple Syrup.

Similar product count

Nearest other ingredients by Open Food Facts product count (floored at ≥50).

Similar mean product score

Nearest other ingredients by mean product screening score (floored at ≥50 scored products), distinct from the count row.

Using the Red #40 evidence

2,295 product rows plus any FDA/CSPI fields on Red #40 are the evidence base — drill into the listings that matter for your decision.

  • Check the listed products containing Red #40 before treating the aggregate count as a personal conclusion. Open product sample
  • Move to a second ingredient page and compare registry fields plus catalog mass side by side. Open a peer record
  • See the join rules behind screening scores before reading them as dietary advice. Read the methodology

This page describes published source classifications and product-label coverage. It is not dietary, allergy, or medical advice.

Frequently Asked Questions

How should I read safety signals when Red #40 sits in heavily flagged products?

54.2% of linked products contain at least one separately flagged ingredient, so the first task is locating which row carries the caution marker — not assuming Red #40 is the trigger. None of that replaces a product-, dose-, allergy-, or person-specific determination.

Which product shelves show up most often with Red #40?

Red #40 ranks in the top decile by product count (#369 of 247,206), appearing in 2,295 indexed products led by Snacks. The sample list below is a slice of that footprint, not the full universe.

Why is Red #40 so common on ingredient lists?

The source record does not name a technical effect, yet Red #40 appears in 2,295 products (#369 usage rank). High prevalence here describes formulation frequency, not an approved use level.

Regulatory status: FDA SAFFA (Red #40). Safety ratings: CSPI Chemical Cuisine; product presence: Open Food Facts via PlainFoodSafe (September 2026). Figures are computed from those sources, no editor-typed counts. Methodology · State regulations.