The US government is moving to eliminate synthetic food dyes from the national food supply by 2027, a sweeping change led by Health and Human Services (HHS) Secretary Robert F. Kennedy Jr., who has linked artificial colorings to health concerns, particularly behavioral issues in children.
The initiative, outlined in the newly released Make America Healthy Again (MAHA) report, has already prompted the Food and Drug Administration (FDA) to ban one synthetic dye this year while approving four new natural alternatives. The agency also announced it would work with manufacturers to phase out petroleum-based dyes, which give foods and drinks their bright, unnatural hues, such as Red 40 in gelatin desserts or Yellow 5 in soft drinks.
Several major food companies had already begun the transition before the MAHA report. Kraft removed artificial dyes from its macaroni and cheese in 2016, while General Mills committed to stripping synthetic colors from cereals served in schools this summer. Kraft-Heinz and J.M. Smucker have pledged to remove synthetic dyes from all products by 2027.
States including California, West Virginia, and Texas are aligning with federal plans, targeting artificial dyes in school nutrition programs. Still, experts caution that natural colorings, though plant- or mineral-based, are not inherently safer.
Paul Manning, CEO of Sensient Technologies, one of the largest global producers of both synthetic and natural colorings, said natural dyes can be vulnerable to pesticides, bacteria, and solvents used in processing. “Natural does not automatically mean safe,” he warned, noting that testing often reveals contaminants in raw materials. To address this, Sensient launched its Certasure program to certify natural dyes that meet US safety standards.
The FDA regulates synthetic colorings tightly, requiring every batch to undergo inspection. Natural dyes, however, fall under a self-certification system, leaving safety checks largely in the hands of manufacturers. Currently approved natural additives include blue extracts from algae and butterfly pea flower, white calcium phosphate, and gardenia blue.
Transitioning away from synthetic dyes poses practical challenges. Natural colorings typically require higher volumes to achieve the same vibrancy as synthetic ones, and scaling up production depends on farming capacity. “If everybody in the US wanted to convert to natural colors tomorrow, it could not be done with the existing supply chain,” Manning said. He estimated it takes five years to scale up a new crop for widespread use.
Global trade adds further complexity. Many natural dyes are sourced overseas, such as butterfly pea flower from Southeast Asia, meaning tariffs and international demand could drive up costs. Matching the visual impact of synthetic dyes is also difficult, and some companies have reported sales declines when colors appear less intense.
Despite these hurdles, Kennedy argues the transition is necessary to safeguard public health. “This is about replacing chemicals made in labs from petroleum with natural alternatives that consumers can trust,” he said. The coming years will test whether industry and regulators can strike a balance between safety, supply, and consumer expectations.
