Disabled scientists are trying to make research labs and fieldwork more accessible. They say labs and field sites aren’t designed to serve them.

Made from petroleum and chemically known as erythrosine, red dye No. 3 is a synthetic color additive used to give foods and beverages a cherry-red color.

Scientists with disabilities are trying to make research labs more accessible. A recent field trip to the San Andreas fault is an example of how the scientists are working to improve access to field and lab work.

The Public Health Agency of Canada is part of the federal health portfolio. Our activities focus on protecting against threats to public health, preventing and reducing diseases and injury, and promoting health, well-being and equity.

Red dye No. 3 has been permissible for use in food despite the Delaney Clause of the FDA’s Federal Food, Drug, and Cosmetic Act. The clause, in part, “prohibits the FDA from approving a color additive that is ingested if it causes cancer in animals or humans when ingested,” according to the agency .

Red No. 3. is commonly found in candy, gum, and cookies, including Brach’s candy corn, Betty Crocker sprinkles, and strawberry Ensure over links to cancer.

Because the artificial dye is prohibited in the E.U. and elsewhere, many food and beverage makers already have recipes without it that they can use for U.S consumers.

The Food and Drug Administration said Wednesday it’s banning the use of Red No. 3, a synthetic dye that gives food and drinks their bright red cherry color but has been linked to cancer in animals.

Food dye Red No. 3 has been banned by the FDA. Are there other food additives that could soon be forbidden the same way?

At least 10 other states — besides California — have introduced legislation seeking to ban red No. 3 from foods, according to the Center for Science in the Public Interest. “Americans are ...

BINGHAMTON, N.Y. (WBNG) -- The Food and Drug Administration announced on Wednesday that it has decided to ban the use of Red 3 in foods over concerns about how the food coloring dye has been linked to cancer in lab animals.

This year’s UC San Diego recipients are: John Hwang, Duygu Kuzum and Rose Yu at the UC San Diego Jacobs School of Engineering, Sophia Merrifield at Scripps Institution of Oceanography, and Sonya Neal in the School of Biological Sciences.