Companies can now claim ‘no artificial colors’ if they add plant-based color to food

The FDA has announced a significant policy shift that will allow food companies to claim their products have “no artificial colors” even when they contain natural dyes derived from plants and other non-petroleum sources. Previously, such claims were only permitted for products that contained no added coloring whatsoever.

The change, announced Thursday, represents another step in the Biden administration’s broader efforts to reduce synthetic dyes in America’s food supply. Health Secretary Robert F. Kennedy Jr. and FDA Commissioner Marty Makary issued a joint statement emphasizing the policy’s intent to encourage companies to transition away from synthetic colors.

“We are taking away that hindrance and making it easier for companies to use these colors in the foods our families eat every day,” Makary stated. Both officials have been actively urging U.S. food manufacturers to voluntarily remove synthetic dyes from their products.

Many major food producers have already begun this transition. Industry giants like PepsiCo and Nestle have responded to growing consumer demand for more natural ingredients by reformulating products to eliminate artificial colorings. Simultaneously, several states have initiated measures to ban artificial dyes from school meals, recognizing concerns about their potential effects on children’s health.

The food industry has responded positively to the announcement. Consumer Brands, a trade association representing packaged food companies, praised the FDA’s decision while emphasizing the importance of maintaining scientific standards. “This is a positive example of the FDA taking the lead on ingredient safety and transparency,” said Sarah Gallo, the group’s senior vice president.

However, the policy change has drawn criticism from consumer advocacy groups. Sarah Sorscher, director of regulatory affairs for the Center for Science in the Public Interest, warned that the new labeling allowances could mislead consumers. She noted that the broader definition would permit “no artificial colors” claims on products containing potentially problematic additives like titanium dioxide, simply because they aren’t petroleum-based certified colors.

In related developments, the FDA announced approval for beetroot red as a new natural coloring agent and expanded permitted uses for spirulina extract, a blue coloring derived from algae. Currently, approximately three dozen natural dyes are authorized for use in U.S. food products.

The agency has been gradually addressing concerns about artificial colorings. Last year, it banned the controversial dye Red No. 3 and has proposed eliminating Orange B, though the latter is rarely used. More significantly, the FDA recently announced plans to review the six remaining petroleum-based dyes commonly used in American foods: Green No. 3, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, and Blue No. 2.

Health advocates have long campaigned for the removal of artificial dyes from food products. Their concerns stem from studies suggesting these substances may contribute to neurobehavioral issues, including hyperactivity and attention problems, particularly in children. Critics also point out that bright synthetic colors are prominent in heavily processed foods marketed to children, which often contain unhealthy levels of sugar, fat, and sodium.

Despite these policy changes, the FDA’s official position on artificial colors remains measured. The agency’s website acknowledges that “most children have no adverse effects when consuming foods containing color additives,” while noting that “some evidence suggests that certain children may be sensitive to them.”

The shift toward natural colorings aligns with broader consumer trends favoring “clean label” products with fewer synthetic ingredients. Food manufacturers face increasing pressure to reformulate products while maintaining the visual appeal consumers expect, creating new opportunities for natural color suppliers and food technology companies developing plant-based alternatives.

As this transition continues, consumers may notice subtle changes in the appearance of familiar products, as natural colors often provide different hues and stability characteristics compared to their synthetic counterparts.