Future of Synthetic Food Colors: Beyond Petroleum-based Dyes
As the US FDA decides to phase out petroleum-based food dyes by the end of 2026, a bigger question emerges on how this decision will reshape the future of food coloring. For now, they have decided to follow a series of measures for the systematic removal of certain synthetic food dyes from the national supply chain.
However, to understand or infer the future impact of this move, it is equally important to understand the causes that led to this decision and what kind of alternatives are currently available to substitute these pigments on an industrial level.
In the following sections, we will be picking up the reasons, the impact, and the result of this decision, along with some recommendations for food manufacturers to navigate this change.
What Does the FDA Decision Entail?
In April 2025, the U.S. FDA released its plan to phase out petroleum-based synthetic dyes from the American food supply ecosystem. While it is a major shift, the path to implementation is more defined but complex for food manufacturers.
For now, the federally mandated ban is on FD&C Red No. 3, and companies need to align their reformulations with it by January 15, 2027. For ingested drugs, the same deadline extends to January 18th, 2028.
For the other seven dyes, the FDA expects voluntary industry action. As of early 2026, the timeline for voluntary industry initiatives now extends to the end of 2027. The California law now bans six synthetic dyes from public school meals. Taking it a step further, West Virginia is prohibiting the sale of food products with the targeted seven dyes across the state from 2028 onwards.
For now, the US FDA has banned the following list of food colorings from the national food supply chains:
| Food Dye Name | Common Name | Commonly Found in the Present Array of Foods & Beverages |
|---|---|---|
| FD&C Red No. 40 | Allura Red | Candies (Skittles, M&M’s), cereals, sports drinks (Gatorade), frostings, condiments, gelatin, jams, sodas, pastries, pet foods |
| FD&C Yellow No. 5 | Tartrazine | Candies, cereals, soft drinks (Mountain Dew), popcorn, yogurt, juices, spices, chips, baked goods, and sauces |
| FD&C Yellow No. 6 | (Sunset Yellow | Candies, sauces, baked goods, preserved fruits, cheese, soups, cereals, chips, beverages |
| FD&C Blue No. 1 | Brilliant Blue FCF | Ice cream, canned peas, soups, popsicles, icing, confections, dairy products, candies (M&M’s), beverages |
| FD&C Blue No. 2 | Indigo Carmine | Candies, ice cream, cereals, snacks, sausages, maraschino cherries, beverages |
| FD&C Green No. 3 | Fast Green FCF | Canned vegetables, cereals, candies, ice cream, salad dressings, soft drinks, and popsicles |
| Citrus Red No. 2 | – | Usually used to render color to the skin of Florida oranges |
| Orange B | – | Commonly used in sausage and hot dog casings |
What Kind of Health Risks are Strongly Associated With Petroleum-based Food Dyes?
Since the announcement by the FDA, numerous peer-reviewed studies have detailed and reinforced the health concerns associated with petroleum-based food dyes. Here are some key findings:
- Red 40: Red 40 is usually used in bright red frostings and rainbow sprinkles, and research suggests that, along with sugar, it is also the culprit for hyperactivity in kids. It is also associated with microbiome disruption, colon inflammation, DNA damage, and benzene contamination, along with ADHD symptoms in kids.
- Yellow 5: Processed in brightly colored soda, colored candy, and pastries, yellow No. 5 has also been associated with behavioral issues in kids. Just like Red 40, it has also been associated with colon cancer risk, allergic reactions, and DNA damage in WBCs (white blood cells).
- Yellow 6: Usually used in beverages, sodas, and a few other edibles for color enhancement, yellow no. 6 has been associated with hormone disruption, benzidine contamination, testicular tumors in rats, and neurotoxicity.
- Blue 1 / 2: Used in specific food items, pharmaceuticals, and cosmetics, studies have established its relationship with organ damage, metabolic acidosis in terminally sick patients, and neurotoxicity.
- Citrus Red No.2: It is known to have several carcinogenic properties.
What Kind of Alternatives Can Replace Petroleum-based Artificial Food Colors?
A number of alternatives are already making rounds as alternatives to synthetic pigments. Broadly, they can be classified into synthetic and natural food coloring agents. Here is a closer look:
FDA-Approved Synthetic Alternatives
- Calcium Phosphate: An odorless, colorless, tasteless, and non-toxic substance, it is deemed a safe and versatile additive for edibles. Alongside, it can enhance food’s structure and texture without imparting any undesirable flavour. Lastly, it is more stable and cost-effective than its counterparts.
- Galdieria Extract Blue: Extracted from red microalgae Galdieria, it is a sustainable and natural substitute for artificial food colors. For now, the FDA is fast-tracking approval of this pigment, and once done, it will be a safer alternative without the aforementioned health risks.
- Gardenia Blue: Derived from G. jasminoides fruits found in Vietnam, China, Japan, and Taiwan. It is already being used in a number of Asian snacks and has potential for wider applications in other kinds of snacks.
- Butterfly Pea Flower Extract: They are useful as a natural blue colorant, they have a longer shelf life, and they bloom all year. It offers a pH-sensitive palette that can shift from blue to purple as well as green. It has been approved for alcoholic and non-alcoholic beverages, ice creams, candies, and snacks.
Apart from these newly approved additives, several other conventional natural food colors can be used. Colors derived from carotenoids, betalains, anthocyanins, and curcuminoids that formulators may use for various purposes.
What’s Next: Precision Fermentation
The industry is turning its focus to synthetic biology to address the challenges pertaining to scaling up natural color production. A recent 2026 review in Food Chemistry highlighted the potential of engineered microbes for this purpose. This method helps avoid competition for farmland and provides a more substantial, controlled, and sustainable supply chain.
Natural Food Colors
Natural food colors are the pigments extracted from natural food substances. For example, anthocyanins derived from purple sweet potato, beetroot powder, paprika extract, hibiscus powder, annatto, etc, can be used to render color to food items. However, there are certain challenges associated with their use.
The Last Word
Though there are several natural and synthetic alternatives available to the present array of artificial food additives, most of them are currently being used in small batches or in limited quantities. The biggest challenge with natural alternatives is quantity; therefore, upscaling their production on an industrial level will require some strong R&D efforts from industry stakeholders.
The same stands true for synthetic alternatives, despite the FDA fast-tracking their reviews and approvals; further studies are required to dive into their long-term use effects and what kind of innovative applications they can be used in. Strategic alliances and technology scouting will definitely help industry leaders resolve some of these complications. But for expert counsel and guidance on benchmarking regulatory frameworks and supporting technologies, our team is available to talk.
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