Synthetic Dyes in U.S. Food Supply: The Quest for Natural Alternatives

The likelihood of synthetic dyes being eliminated from U.S. food products by the end of 2026 is alarmingly low, despite the aspirations of HHS Secretary Robert F. Kennedy, Jr. This assertion follows insights from former FDA official Jim Jones, who stated that the commitments made lack substantial regulatory power, resulting in a “close to zero” chance of the promised change.

Yet, Kennedy’s persistent critique of these synthetic dyes in media has sparked a renewed interest in exploring natural alternatives. But can these alternatives meet brand expectations, particularly in demanding sectors like candy production and high-temperature baking?

The Prevalence of Synthetic Dyes

According to the USDA Branded Foods Database, numerous products across the U.S. contain synthetic dyes, affecting major brands such as M&Ms, MTN Dew, Cap’n Crunch, SunnyD, and Fanta.

Red 40 holds the title for the most commonly utilized dye, present in a variety of products, from beverages to candies. Yellow 5 and Yellow 6 follow closely in popularity, serving similar applications.

Challenges of Switching to Natural Colors

Sports drinks face unique challenges when it comes to implementing natural colors. Their high pH sensitivity can cause color degradation, especially in acidic environments where certain colors may fade or alter dramatically. Additionally, the effects of pasteurization and light exposure can compromise the vibrancy of natural colorants, leading to undesirable results.

Cereals and baked goods also present difficulties when substituting synthetic dyes with natural alternatives. High temperatures during processing can lead to the breakdown of naturally derived colors, further limiting their stability and effectiveness.

Emma Goodman (EG), senior director of colors at ADM, a leading agricultural processing and trading company, notes that achieving consistency and vibrancy with natural colors remains a significant hurdle for manufacturers.

Technical Challenges in Natural Color Applications

AFN: Which food applications present the biggest technical challenges for natural colors?

EG: Beverages are among the most complicated applications due to pH levels and high heat, both of which can compromise the stability of natural colors. Similarly, achieving an appealing appearance in cereals and baked goods can be difficult with naturally derived colors.

Progress in Natural Color Technologies

AFN: Can you highlight some areas where significant progress has been made on improving performance, particularly for vibrant reds and pinks?

EG: Recent advances include patented micronization technology that enhances color uniformity, reducing issues like flashing and bleeding. Our special emulsion system is crucial for developing heat- and light-stable colors, minimizing undesired interactions that could lead to staining.

Innovative Solutions for Color Variety

To cater to the demand for vibrant shades, ADM has focused on a diverse range of botanicals for color solutions. For example, alternatives to synthetic reds may utilize ingredients like black carrot, purple sweet potato, or red beet.

For whites, our PearlEdge solutions replace titanium dioxide, offering opacity and cloud capabilities. Additionally, we provide a naturally derived blue color from Amazonian huito fruit, which remains stable across various pH levels — a game-changer for product developers looking to enhance color without synthetic ingredients.

Further Reading

For insights into the future of natural colors, explore: Fermentation will power next wave of natural colors as FDA targets synthetic food dyes.