The US Food and Drug Administration (FDA) has approved three new colour additives from natural sources, “that will expand the palette of available colours from natural sources for manufacturers to safely use in food,” the agency announced in a news release.
The newly approved natural dyes are Galdieria extract blue, butterfly pea flower extract, and calcium phosphate. This approval is part of a broader push led by the US Department of Health and Human Services (HHS) Secretary Robert F. Kennedy Jr., who has made phasing out petroleum-based dyes in the nation’s food supply a priority under his initiative to “Make America Healthy Again.”
The flower petals of the butterfly pea plant provide a vibrant blue hue to foods and beverages, making it a popular natural colourant. Artificial food dyes are increasingly facing restrictions or outright bans at the federal level and in more than half of US states. In April, FDA Commissioner Dr Martin Makary announced the agency’s plan to work with the industry to remove and replace such synthetic dyes, although this has not yet been made a mandatory requirement.
The Environmental Working Group, a nonprofit environmental health organisation, welcomed the FDA’s approval, noting that food companies will have more options for switching from synthetic to natural colours. However, the group criticised the FDA for not yet acting on petitions to ban other harmful food additives linked to cancer and health issues, such as phthalates, PFAS (per- and polyfluoroalkyl substances), perchlorate, titanium dioxide, and BHT (butylated hydroxytoluene).
The Three New Natural Food Dyes
- Galdieria Extract Blue is derived from Galdieria sulphuraria, a red algae species found in acidic volcanic hot springs and calderas. This algae contains a water-soluble blue pigment called C-Phycocyanin. One of the key benefits of Galdieria sulphuraria is its natural ability to thrive in acidic environments, lending excellent stability to the colour in foods and beverages a common concern when replacing synthetic dyes.
- Butterfly Pea Flower Extract produces a blue colour that can yield shades ranging from bright blues and intense purples to natural greens. Extracted through water extraction of dried flower petals, it was already approved for use in sport drinks, fruit and vegetable juices, alcoholic beverages, candy, and ice cream. The recent FDA approval expands its use to include ready-to-eat cereals, crackers, snack mixes, pretzels, plain potato and corn chips, tortilla chips, and multigrain chips.
- Calcium Phosphate is a mineral compound containing calcium and phosphorus that provides a white colour. It is now approved for use in ready-to-eat chicken products, white candy melts, doughnut sugar, and sugar for coated candies.
Regulatory and Industry Perspectives.
The FDA evaluates the safety of colour additives based on projected dietary exposure, toxicological data, and scientific literature. Once approved, these additives become available for use by any food manufacturer within the approved categories.
The shift towards natural colourants reflects growing health concerns over synthetic dyes, which have been linked to risks such as cancer and neurobehavioural problems. However, food manufacturers highlight the complexities of replacing these synthetic dyes, including supply disruptions and cost issues.
Natural colours can be more expensive from a cost-in-use perspective depending on the raw ingredient. The natural colour needed to replace a synthetic one can be ten times the cost. Stability issues also remain a challenge, as some natural dyes are sensitive to heat, light, and acidity, affecting their performance in processed foods.
Consumer preferences also play a role. Studies show that customers prefer products with colour and are more likely to purchase foods and beverages with colours that match the expected flavour. Currently, natural colours are used in approximately 80% of new coloured food and beverage products released in the US each year.
People will need to get used to paler shades, which is likely to take some time. The removal of artificial neon colours is considered long overdue.
Caution and Future Research
Despite the enthusiasm for natural dyes, some experts urge caution. Natural does not necessarily mean safe; many potent toxins come from nature. Decisions about approving food additives must be based on strong supporting data.
However, given the small quantities used, it is unlikely these natural colours would negatively affect the general population.
Some manufacturers have developed safety programmes to ensure natural colourants are free from pesticides, heavy metals, microbiological contamination, and unauthorised solvents, helping to assure product safety.
This FDA approval marks an important milestone in the gradual but essential transition away from synthetic dyes in food, responding to consumer demand for healthier, cleaner labels. While challenges remain, the growing range of natural colourants offers promising opportunities for food manufacturers to meet regulatory goals and consumer expectations.
Read more
https://www.fda.gov/news-events/press-announcements/fda-approves-three-food-colors-natural-sources
