ST. LOUIS — As the movement to eliminate artificial colors from food gains momentum, one scientist’s efforts are shaping the future of food coloring. Abby Tampow, working in the lab at Sensient Technologies Corp., is experimenting with vibrant red dyes derived from natural ingredients. On a recent afternoon, she meticulously combined black carrot juice and beta-carotene to achieve a rich hue for a popular raspberry vinaigrette. This meticulous process highlights the broader trend within the food industry to transition away from petroleum-based dyes.
Dave Gebhardt, senior technical director at Sensient, noted that many clients are now eager to pivot towards natural colors, aligning with growing health concerns among consumers. Many food companies are committing to this change as pressure mounts from both regulatory bodies and public sentiment. The recent announcement by U.S. health officials encourages food manufacturers to phase out synthetic dyes by the end of 2026, framing them as potentially harmful substances particularly affecting children.
The shift comes amid various state initiatives and a recent ban on the synthetic dye Red 3 due to cancer risks identified in animal studies. This regulatory push is compounded by rising public awareness, with social media influencers and consumers advocating for cleaner ingredients. Yet, experts predict that transitioning to natural alternatives won’t be a straightforward journey.
Monica Giusti, a food color expert at Ohio State University, expressed concerns about the feasibility of sourcing enough natural colorants. She stated that even if all companies were to adopt natural colors, current supplies of these alternatives are insufficient. The challenge of converting products from artificial to natural dyes often requires extensive planning, taking as long as a year for a single product. Industry leaders project that it may take several years to develop the necessary agricultural infrastructure to support widespread adoption.
Sensitivity to variables like acidity and light makes natural dyes difficult to produce and maintain. Paul Manning, chief executive of Sensient, emphasized the complexities involved, noting that natural colorants can be considerably more expensive to produce, costing roughly ten times more than synthetic options. The rarity of certain colors, especially blue, complicates matters further, as the available natural sources are limited.
For instance, replacing the synthetic dye used to achieve what is commonly referred to as “Barbie pink” may involve harvesting cochineal insects, which yield a bright red pigment but require massive quantities to produce just a small amount of dye. These labor-intensive processes showcase the lengths to which companies must go to secure vibrant, naturally derived colors.
Currently, nearly one in five food products in the U.S. contains some form of added color, whether natural or synthetic, according to industry estimates. Regulations stipulate that batches of synthetic dyes must undergo rigorous testing, while natural colors are exempt from this requirement—albeit subject to prior evaluation by the Food and Drug Administration (FDA). Advocacy groups have long urged the removal of synthetic dyes, linking them to potential behavioral issues in children.
While the FDA maintains that approved color additives are safe when utilized appropriately, there are concerns regarding the significant role that these additives play in ultra-processed foods. Such products constitute over 70% of the American diet and are associated with chronic health issues, including diabetes and heart disease.
The topic of color in food is not merely cosmetic; it reflects profound implications for health and consumer behavior. A notable example occurred in 2016, when the cereal brand Trix abandoned artificial dyes in favor of natural options. The resulting muted colors led to a backlash from loyal customers, prompting the brand to revert to its previous formulation.
Health Secretary Robert F. Kennedy Jr. indicated that a consensus exists among officials and food companies regarding the phase-out of artificial colors, yet no formal agreement has been reached. Several corporations, including PepsiCo and General Mills, are in various stages of implementing changes, with commitments to remove artificial colors from specific products.
As the industry grapples with these impending transformations, Sensient remains poised to assist companies making the transition. Manning asserts that with a deadline in place, actionable steps are required to fulfill the demand for natural colorants in food products as manufacturers align their goals with consumer expectations.