Minnesota regulations (Minn. Reg. §1550.0620) require that any "salad oil be free of artificial coloration or added ingredients that cause it to appear "a shade of yellow"; the regulations also require that catsup and tomato sauces be free of added artificial color (Minn. Reg. §1550.0850). California prohibits the use of artificial colors or flavors in olive oil (Cal. Health & Safety Code §28481). A prohibition against artificial colors in vinegar exists in Rhode Island (R.I. Gen. Laws §21-22-1 and §21-22-3) and West Virginia (W.Va. Code §19-22-1, §19-22-5 and §19-22-6). Washington prohibits the use of yellow coloring in macaroni (Wash. Rev. Code §69.08.045).

The Pennsylvania State Code's Chapter 43, which governs food flavoring materials, states that it is unlawful to add color to vanilla or vanillin flavor and prohibits cider vinegar from containing artificial color (§9921–924).

Federal regulations require that artificial flavors, colors, or chemical preservatives be approved by FDA and declared on the label. FDCA Section 403(k) does not specifically prohibit the use of approved colors, flavors, or chemical preservatives in particular foods. It is not clear whether the State regulations noted above are "standards of identity or States are attempting to prevent "economic adulteration." In any case, these statutes appear to require labeling "of the type" addressed by Section 403(k).

Twenty-two States do not exempt butter and other dairy products from labeling requirements, in contrast to FDCA Section 403(k), which exempts butter, ice cream, and cheese from the required label declaration of colors, flavors, and chemical preservatives.¹²