As pressure mounts to eliminate artificial colors from U.S. foods, Abby Tampow’s work at Sensient Technologies Corp. is crucial.
In April, Tampow adjusted red dye shades to match commercial raspberry vinaigrette using only natural ingredients. “This red needs more orange,” she said, combining carrot juice and beta-carotene. Sensient, a major dyemaker, is helping businesses transition to natural colors.
“Our customers are ready to switch to natural colors,” said Dave Gebhardt, Sensient’s senior technical director. U.S. health officials plan to eliminate petroleum-based dyes by 2026. Health Secretary Robert F. Kennedy Jr. called them harmful to children’s health, citing potential risks.
Challenges of Switching to Natural Colors
The FDA permits about three dozen color additives. Transitioning to natural dyes from plants and insects is complex and costly, said Monica Giusti, a food color expert. “Supply of natural alternatives is insufficient for complete replacement,” Giusti stated. It takes 6-12 months to convert products to natural dyes, with years needed to build supply, Sensient officials noted. “Tens of millions of pounds of natural materials must be produced,” said CEO Paul Manning. Sensient partners globally to process raw materials into dyes for food companies. “Natural dyes are less consistent and stable, and significantly more expensive”, Manning noted. “Achieving the same vividness and performance as synthetic dyes is complex,” he said.
Natural Sources for Colors
Red 3 is replaced by natural cochineal insect dye, known for its rich red pigment. Cochineal insects are harvested primarily in Peru. “Exotic colors come from exotic places,” said Norb Nobrega of Sensient. Artificial dyes are in 20% of U.S. foods, Manning estimated. FDA tests synthetic colors, while natural ones are evaluated but not certified. Health advocates cite studies linking artificial dyes to behavioral issues in children. The FDA maintains approved dyes are safe when used correctly. Critics argue added colors are markers of ultraprocessed foods, contributing to chronic health issues. “Removing artificial dyes is essential,” said Marion Nestle, a food policy expert.
