Context:

The US Food and Drug Administration has approved three natural color additives, including Galdieria extract blue, butterfly pea flower extract, and calcium phosphate, to replace synthetic dyes in the food industry. This decision aligns with the initiative spearheaded by the US Department of Health and Human Services to phase out petroleum-based dyes due to health concerns such as cancer and neurobehavioral issues. Despite the push for natural alternatives, manufacturers face challenges due to the higher costs and stability issues of these natural dyes compared to synthetic ones. The FDA's approval process considers factors like human dietary exposure and toxicological data to ensure safety. As the food industry transitions, consumer preference for color consistency in food remains a significant consideration, although research on the health effects of these new natural dyes is limited.

Dive Deeper:

• The FDA has approved new natural food dyes, including Galdieria extract blue, butterfly pea flower extract, and calcium phosphate, to expand the palette of natural color choices for food manufacturers. Galdieria extract blue is derived from red algae with a stable water-soluble blue pigment, while butterfly pea flower extract offers a range of colors from blues to purples and greens.

• Phasing out synthetic, petroleum-based dyes is a health-focused initiative led by the US Department of Health and Human Services, driven by concerns over potential health risks like cancer and neurobehavioral issues associated with artificial colorants.

• Despite the health benefits, transitioning to natural dyes presents challenges for the food industry, such as higher costs and stability issues, especially since natural colors might not withstand heat processing or acidic environments as well as synthetic dyes.

• The FDA evaluates the safety of new color additives by considering their projected human dietary exposure, toxicological data, and other relevant information, ensuring the new dyes are safe for consumption.

• The food industry is under pressure to adapt to these changes due to state-level bans and the FDA's mandate to remove red dye No. 3 by 2027, prompting manufacturers to navigate the complexities of using natural colorants.

• Consumers generally prefer foods with colors that match their expected flavors, making color consistency crucial for manufacturers. Currently, about 80% of new colored food and beverages in the US use natural color products.

• Research funding for artificial dyes and their natural alternatives is limited, and while most natural dyes are plant-based and used in small quantities, their long-term health impacts remain largely unstudied. However, programs like Sensient's Certasure aim to ensure natural colors are free from harmful contaminants.