Safety grading RED – UNSAFE
Red 2G (E128) is a synthetic azo dye that was once permitted in some foods such as sausages and burgers to enhance their red coloration. However, in 2007 the European Food Safety Authority (EFSA) reviewed available toxicological data and concluded that Red 2G is potentially genotoxic and carcinogenic. The concern arises because the dye is metabolized in the human body to aniline, a compound with established links to cancer development in animal studies. Due to this risk, the European Commission swiftly decided to ban its use in food products across the European Union.
Red 2G has never been approved for use in the United States, Canada, Japan, and many other jurisdictions. Its removal from the permitted additives list is an example of the precautionary principle in action, prioritizing consumer safety in the face of serious health concerns. As a result, this additive is classified as RED – UNSAFE.
Should You Avoid E128?
Yes. Red 2G is banned in the EU and many other countries, which means that legally manufactured food products should not contain it. However, in regions with weaker food safety controls, or in imported products from countries with less stringent regulation, there is still a risk of encountering the additive. For consumers, avoidance is recommended since it provides no nutritional benefit and carries significant health risks.
Common Uses
- Previously used to color sausages and burgers a bright red shade.
- Applied in processed meats to enhance appearance and consumer appeal.
- Sometimes reported in certain low-cost meat products before being banned.
Common names / Synonyms
- CI Food Red 10
- Azogeranine
- Red 2G
What is it?
Red 2G (E128) is a synthetic azo dye, belonging to a family of chemical compounds that create vivid colors by linking aromatic rings through azo bonds (-N=N-). It was manufactured through organic synthesis, typically starting from aniline derivatives. The dye was water-soluble, which made it suitable for use in meat products where a stable, intense red coloration was desired.
The primary safety concern is that Red 2G is metabolized in the human digestive system to aniline. Aniline is a chemical known for its toxicity, especially to the blood and liver, and its potential carcinogenicity. Laboratory studies on animals indicated increased risks of tumor development, which led to the eventual ban. Prior to the ban, Red 2G was most often used in affordable meat products to enhance their visual appeal, rather than in higher-quality foods. This raised further consumer protection issues, as vulnerable populations may have been more likely to consume foods containing this additive.
Where it’s allowed (EU vs US)
Red 2G has been banned in the EU since 2007. It has never been permitted in the United States. Most global food regulatory agencies have aligned with the EU’s decision, and today its use is prohibited in nearly all major markets worldwide.
Further reading
Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food: the food colour Red 2G (E128)
The Panel noted that Red 2G is extensively metabolised to aniline. The Panel noted that the current genotoxicity and carcinogenicity databases on Red 2G and its metabolite, aniline, are limited. However both genotoxic and carcinogenic effects have been observed in rodents treated with aniline.