FDA Loosens Rules on ‘Artificial Colors’: What It Means for Your Food
The Food and Drug Administration (FDA) recently announced a shift in how it enforces regulations regarding “no artificial colors” claims on food packaging. The change allows manufacturers more flexibility, provided they avoid petroleum-based dyes. This decision is already sparking debate among food scientists and consumer advocates.
The Changing Definition of ‘Artificial’
Historically, any added color to food, regardless of its origin, required labeling. Now, the FDA will no longer challenge labels stating “no artificial colors” if the product doesn’t contain synthetically produced dyes listed in the Federal Food, Drug, and Cosmetic Act (FD&. C Act). This includes dyes like Blue No. 2 and Green No. 3.
“Long-standing practice has been to require labeling when anything was added to a food to enhance or change its color, no matter the origin of that coloring material,” explains Brendan Niemira, PhD, chief science and technology officer at the Institute of Food Technologists (IFT). “The FDA will now change how they enforce that requirement.”
Natural Colors Gain Ground
Alongside the enforcement change, the FDA has approved beetroot red and expanded the use of spirulina extract – both naturally derived colorings. These approvals signal a growing trend toward natural alternatives in the food industry. Manufacturers can now use these and other natural sources, like grape skin extract, caramel, and annatto, and still market their products as “no artificial colors.”
Are Natural Dyes Safer? The Science Says…
The question on many consumers’ minds is whether naturally derived dyes are inherently safer. Experts say it’s not that simple. “Everything can be safe or toxic in the right amount; this is true for human-made or natural chemicals,” says Joe Zagorski, PhD, a toxicologist at Michigan State University.
Naturally sourced dyes aren’t necessarily risk-free. They can have varying levels of allergic responses and may contain contaminants like heavy metals. Both synthetic and natural dyes must meet the same safety standards before use, and manufacturers are obligated to limit impurities.
Pro Tip: Don’t assume “natural” automatically equals “healthy.” Always read the full ingredient list.
The Rise of Transparency and Consumer Demand
This shift comes as consumer demand for cleaner labels and more natural ingredients continues to grow. CPG giants have already committed to phasing out artificial colors, reflecting this trend. The FDA’s move provides manufacturers with more options to meet these demands.
What Does This Mean for You, the Consumer?
You’ll require to become a more discerning label reader. Phrases like “made without artificial food colors” will now have a more nuanced meaning. Look beyond the front-of-package claims and check the ingredient list for specific color additives, whether natural or synthetic.
Consumers concerned about food dyes should look for ingredients like beetroot red, spirulina, annatto extract, or beta-carotene.
The Bigger Picture: Ultra-Processed Foods and Overall Diet
Experts caution that focusing solely on food dyes misses the larger issue of ultra-processed foods. Switching to naturally derived dyes won’t magically make a product healthy. These foods are often still high in sugar, unhealthy fats, and lack essential nutrients.
“A product that was low in nutritional density before alterations to the source of the food dye will continue to be low in nutritional density unless larger changes are made to the product,” Zagorski explains.
Frequently Asked Questions
- What’s the difference between artificial and natural food dyes? Artificial dyes are synthetically produced, while natural dyes are derived from plant, animal, or mineral sources.
- Are natural food dyes regulated? Yes, both natural and artificial food dyes must meet FDA safety standards.
- Will this change affect food prices? It’s too early to say, but switching to natural dyes could potentially increase production costs.
- Where can I find more information about food dyes? The FDA website and the Institute of Food Technologists (IFT) are excellent resources.
Did you know? The FDA banned Red Dye No. 3 last year due to potential cancer risks identified in animal studies, though these results haven’t been replicated in humans.
Stay informed about the foods you eat and make choices that align with your health goals. Explore more articles on food safety and nutrition to empower yourself with knowledge.
