The FDA has announced a plan to phase out the use of petroleum-based synthetic food dyes from the U.S. food supply by the end of 2025. This move targets widely used artificial colorants such as red dye 40, yellow dyes 5 and 6, blue dyes 1 and 2, green dye 2, and red dye 3. FDA Commissioner Marty Makary emphasized the urgency of the decision, noting that synthetic chemicals have long been a concern in children’s diets and referencing studies linking these additives to increased hyperactivity. While no formal regulation has been enacted, Health Secretary Robert F. Kennedy Jr. confirmed there is a mutual understanding with major food companies to comply.
Makary explained the FDA is setting a national transition standard and timeline and is actively initiating procedures to revoke approvals for synthetic colorants. Natural alternatives such as beet juice, watermelon juice, and carrot juice are being promoted. The agency also plans to approve four new natural color additives and expedite the review process for others. The initiative aligns with Kennedy’s broader health agenda, which frames food reform as a key to reversing chronic disease in both children and adults.
The shift affects major players like PepsiCo, General Mills, Mars, and WK Kellogg. Reformulating products will be a significant task, especially as synthetic dyes are more cost-effective and potent than natural options, which can be pricier and less visually vibrant. Consumer reactions remain a challenge; previous attempts to switch to natural dyes, such as General Mills’ 2017 revision of Trix cereal, were met with consumer rejection.
Despite concerns about costs, Makary insisted prices would not rise, pointing to successful transitions in other countries. The FDA’s action follows an earlier move in January when it revoked authorization for red dye No. 3 due to cancer concerns. Reformulation experts like McCormick are already seeing increased demand from companies seeking help with transitioning to natural ingredients. The FDA’s decision marks a major shift in the U.S. food industry, signaling a future where visual appeal no longer comes at the expense of potential health risks.
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