Foods
Dyes and additives in gelatin and pudding
Flavored gelatin is colored by definition, and instant pudding mixes often carry both dyes and a preservative. Their labels show it.
Search labeled products by category and dye
Gelatin and pudding: products whose label lists a tracked dye or additive
1,336 of 2,033
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USDA FoodData Central, Branded Foods, release of 2026-10-29. The label date is when the record was submitted: recipes change, so check the package in your hand.
Gelatin desserts, gels, pectins, puddings and custards are a small group, 2,033 products, with one of the highest shares of tracked substances: 66%. Yellow 5 is first at 39%, from lemon, lime and banana flavors and vanilla pudding, ahead of Red 40 at 34% and Yellow 6 at 32%. Blue 1 is on 28%. The category also holds the highest rate of BHA among the groups tracked here, 8%, used in instant pudding and dessert mixes to keep fats stable. BHA is still authorized by the FDA; West Virginia named it in its 2028 sale ban, now enjoined, and Texas in its label list. Unflavored gelatin and pectin list none of these. Gelatin cups are a common school lunch dessert, which puts them in the scope of every school meal rule.
How common is this ingredient in a food category?
Gelatin and pudding whose label lists Red 40
34%
| Products listing it | 689 |
| Products in the category | 2,033 |
USDA FoodData Central, Branded Foods; labels were submitted over several years and recipes change.
Laws and FDA orders read by Radif Partners · Editorial policy · Method and sources
Sugar-free versions
Sugar-free gelatin and pudding use the same dyes as the regular versions; only the sweetener differs. Louisiana is the one state whose school rule also names some sweeteners, from the 2028-2029 school year. The Louisiana page has the list.