An analytical system was developed for quantitative determination of amaranth coloring in foods. The system proposed represents an alternative to routine procedures which are error-prone and lack reliability. The experimental design included spectrophotometric analysis with recording of absorbencies of the original sample and of a sample to which the pure dye had been added. Quantification was accomplished using an equation or calibration curve followed by calculation of recuperation, correction factors, and real concentration in the sample. Statistical support included determination and validation of elemental statistical parameters. The results allowed detection of quantities of dye at ppm levels in accord with legislated requirements which place limits on the quantity of amaranth dye in foodstuffs. The proposed system is applicable to artificial beverages and other foods colored with amaranth, as long as methods of this study are followed.