U.S. Food Industry Faces Pressure to Transition from Artificial Dyes to Natural Colors
ST. LOUIS (AP) — Amid growing concerns over the safety of artificial food dyes, a significant shift towards natural color alternatives is underway in the U.S. food industry. Abby Tampow, a scientist at Sensient Technologies Corp., is leading efforts to replace synthetic dyes with colors derived from natural ingredients. On a recent afternoon, she experimented with hues to match a familiar raspberry vinaigrette using black carrot juice and beta-carotene sourced from algae.
U.S. health officials, including Health Secretary Robert F. Kennedy Jr., announced plans to encourage food manufacturers to phase out petroleum-based dyes by the end of 2026, describing these synthetic compounds as potentially harmful to children’s health. The move aligns with state laws banning certain artificial dyes, fueled by consumer advocates and influencers calling for cleaner food options.
Despite the momentum, experts caution that the transition to natural colors presents logistical and financial challenges. Monica Giusti, a food color expert at Ohio State University, noted that the existing supply of natural alternatives is insufficient to meet industry demands. It can take up to a year to transition a single product, and scaling up the supply could take several more years.
Natural dyes tend to be costlier—approximately ten times more than synthetic options—and can vary in consistency, stability, and availability, making the substitution process complex.
Major companies are taking notice, with PepsiCo and General Mills announcing plans to phase out artificial colors from their products. As the push for reform progresses, the industry prepares for a significant overhaul, with Sensient poised to support food brands in this transition.
Kennedy’s dialogue with food companies, though lacking formal agreements, signals a pivotal moment for change in the U.S. food supply, with many brands committing to accelerate their shift to natural colors.
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