The Shift Away from Artificial Food Dyes
As pressure builds from health experts and lawmakers, artificial food dyes are slowly being pushed out of the U.S. food supply. With the U.S. Food and Drug Administration (FDA) signaling support for this shift, manufacturers may soon rely more heavily on natural color alternatives derived from plants, minerals, and insects.
FDA Commissioner Dr. Marty Makary recently stated that the agency is collaborating with the food industry to gradually phase out synthetic, petroleum-based dyes. These additives—like Red No. 40, Yellow No. 5 and 6, and Blue No. 1 and 2—have long been used to make food products visually attractive, especially to children.
But mounting concerns about potential health risks, such as behavioral issues in children and even links to cancer in some studies, have made these additives a target for reform.
States and Science Driving Change
Regulatory pressure has ramped up. California banned Red No. 3 in late 2023, followed by broader restrictions on dyed foods in school meals. In 2024, West Virginia passed one of the most comprehensive bans, affecting multiple dyes and preservatives.
The FDA is also accelerating the approval process for natural colorants. Four are currently under review: Galdieria extract blue, gardenia blue, butterfly pea flower extract, and calcium phosphate. These ingredients, found in plants and minerals, offer safer options that are less chemically processed.
“There’s increasing concern from parents and pediatricians about the impact of artificial dyes on children,” Makary said. “We should be prioritizing health and taking preventative action.”
Nature’s Palette: Sources of Natural Dyes
Natural dyes aren’t new—they’ve been used for centuries in various cultures. Many are already approved for use in food and have distinct sources. For example, cochineal extract, a vivid red dye, is produced from crushed female cochineal insects, harvested mostly from cactus plants in Peru. Though it may sound unappetizing, this dye has a long history and is highly effective.
Other popular natural colorants include annatto (yellow), beet juice (red and purple), turmeric (orange), spirulina (green-blue), and chlorophyll (green). Beta-carotene from carrots and grape skin extract also offer vibrant hues for a range of food products.
Unlike synthetic dyes, natural alternatives are less chemically stable. They can react with other ingredients, degrade over time, or change shade when exposed to heat and light—posing a challenge for large manufacturers.
Health and Supply Considerations
Although some people may be allergic to specific natural dyes like cochineal, experts agree that most natural pigments are generally safer than synthetic ones. “The same compounds that give fruits and vegetables their color often have additional health benefits,” said one nutrition expert.
Still, the supply chain for these alternatives presents a hurdle. Natural dyes must be cultivated, harvested, and processed, which can be time-consuming and expensive. For example, it takes about 70,000 cochineal insects to produce just over two pounds of red dye.
Switching to natural dyes also requires product reformulation. A synthetic dye might serve dozens of recipes, while natural dyes often vary by product and need individual adjustments. This makes the transition labor-intensive and potentially costlier for businesses.
Despite the logistical and financial challenges, many brands have already adopted natural dyes in response to consumer demand. Retailers are also taking action by banning artificially dyed foods from their shelves.
Experts believe that with ongoing regulatory support and scientific innovation, the shift toward natural colorants is not only achievable but also beneficial for public health. The movement to clean up food ingredients may take time, but momentum is clearly on the side of natural solutions.
