FDA Loosens Regulations on ‘No Artificial Colors’ Labels, Approves New Natural Dyes
The Food and Drug Administration announced a significant shift in its enforcement of food-dye regulations last week, offering manufacturers greater flexibility in labeling products as “no artificial colors.” The change centers on a distinction between petroleum-based dyes and those derived from natural sources, potentially reshaping how consumers interpret food labels.
The agency’s move comes as a response to evolving practices in the food industry and a growing consumer demand for more natural ingredients. Previously, any addition to a food to alter its color triggered labeling requirements, regardless of the coloring’s origin. “Long-standing practice has been to require labeling when anything was added to a food to enhance or change its color, no matter the origin of that coloring material,” explained Brendan Niemira, PhD, the chief science and technology officer at the nonprofit Institute of Food Technologists. “The FDA will now change how they enforce that requirement.”
Essentially, the FDA will no longer challenge labels claiming “no artificial colors” if the product avoids synthetic dyes listed in the federal Food, Drug, and Cosmetic Act (FD&C Act). This includes commonly used dyes like Blue No. 2 and Green No. 3. The agency simultaneously approved beetroot red as a new food dye and expanded the permitted use of spirulina extract, a source of blue-green hues, both derived from natural sources.
What This Means for Food Labeling
Until recently, a “no artificial colors” claim was reserved for foods colored solely by their inherent properties. The enforcement change now permits the addition of “color-altering materials” while still allowing a “no artificial colors” label, provided those dyes aren’t on the FD&C Act’s list of synthetic additives.
Dyes sourced from natural origins – vegetables, minerals, or even animals – have long been exempt from certification. Examples include grape skin extract, caramel coloring, and annatto extract, a spice providing a vibrant yellow. Products containing these ingredients can now carry the “no artificial colors” designation. Both certified and exempt dyes, however, must adhere to the same safety standards before being incorporated into food products, according to the FDA.
“This change will mean that consumers who wish to be fully informed about how their food gets its color will have to pay extra attention to the fine print on the label where ingredients are listed,” Niemira stated.
Are Natural Dyes Necessarily Safer?
While the shift towards natural dyes may seem inherently healthier, experts caution against assuming a direct correlation between source and safety. “Everything can be safe or toxic in the right amount; this is true for human-made or natural chemicals,” noted Joe Zagorski, PhD, a toxicologist and assistant professor at Michigan State University.
Naturally derived dyes can originate from diverse sources – vegetables, algae, fruits, and even insects – but aren’t automatically risk-free. Some may trigger allergic reactions, while others may contain naturally occurring contaminants like heavy metals. “It is not the source of the chemical that determines safety. It is a combination of chemistry and biology,” Zagorski explained.
The FDA emphasized that all authorized color additives, regardless of origin, must meet stringent identity and purity specifications, and manufacturers are obligated to minimize impurities like heavy metal contaminants. As new dyes emerge, they will undergo the same rigorous safety evaluations.
Research on the long-term health effects of naturally derived dyes remains limited. While the FDA banned red dye No. 3 last year due to potential cancer risks observed in animal studies (results not yet replicated in humans), concerns about synthetic dyes have also focused on potential links to hyperactivity in children, prompting bans in California and other states.
Zagorski also pointed out that simply switching to natural dyes doesn’t automatically improve a food’s overall nutritional value. “A product that was low in nutritional density before alterations to the source of the food dye will continue to be low in nutritional density unless larger changes are made to the product,” he said. Artificial dyes are often found in processed snacks, sugary drinks, and fast food – diets already lacking in whole grains, fruits, and vegetables.
What Consumers Should Do
The FDA has not yet specified when this enforcement change will take effect. In the meantime, consumers are advised to become more diligent label readers. Phrases like “made without artificial colors” will now require closer scrutiny.
Those concerned about food dyes should actively check ingredient lists for naturally derived additives like beetroot red, spirulina, annatto extract, and beta-carotene. This shift underscores the importance of informed consumer choices and a deeper understanding of food labeling practices.
