Artificial colors have emerged as a key focus of the “Make America Healthy Again” campaign, which aims to address ultraprocessed foods and their primary components. “For too long, our food system has depended on synthetic, petroleum-based dyes that provide no nutritional benefits and pose unnecessary health risks,” Kennedy stated. “We are eliminating these dyes and endorsing safe, natural alternatives to protect families and encourage healthier choices.” Critics argue that artificial food dyes may contribute to behavioral issues in children and potentially increase cancer risks. While the FDA is not banning these artificial dyes, several states have enacted or are considering a complete ban on petroleum-based colors as the MAHA campaign gains traction.
Kennedy has proposed that switching from artificial dyes to natural sources is a straightforward change. During an April press conference, he recommended that companies “try watermelon juice” instead of using petroleum-based red dye. However, those in the food industry contend that the situation is more complicated. Reformulating products is a challenging and lengthy process that requires time for companies to adjust their supply chains and implement quality control measures, as noted by the International Association of Color Manufacturers. Furthermore, there is a pressing concern about a significant shortage of agricultural products needed to transition the entire food sector to natural colors by the end of 2026.
“The aggressive voluntary timeline set by the FDA to phase out [synthetic] colors, which are safe, highly regulated food ingredients, would be extremely disruptive, neglecting the need to adapt supply chains, strengthen agricultural resources, and overhaul manufacturing infrastructure,” the association stated last month. Nevertheless, several major food manufacturers, including PepsiCo and Tyson, have pledged to accelerate the shift to natural dyes and colors in response to FDA pressure. McCormick, a company specializing in ingredients and flavorings, reports a noticeable increase in reformulation activities among restaurants and food producers as efforts to ban synthetic dyes gain momentum.
The FDA’s recent approval allows the use of galdieria extract blue in non-alcoholic beverages, cereals, and a variety of desserts and candies. Additionally, butterfly pea flower extract, already approved for use in yogurt and several beverages, can now also be incorporated into ready-to-eat cereals, crackers, and snacks like hard pretzels and potato chips. In the context of these changes, the inclusion of nutritional elements such as calcium citrate and vitamin D could further enhance the health benefits of reformulated products, supporting the move towards more wholesome food options.