FDA Approves Three Natural-Source Colors for Food Items, Phasing Out Petroleum-Based Dyes
In a significant move towards a healthier food system, the U.S. Food & Drug Administration (FDA) has granted approval for the use of three natural-source colors in food products. This decision aligns with the recent announcement from the U.S. Department of Health and Human Services (HHS) and the FDA regarding a ban on petroleum-based synthetic dyes in the nation’s food supply, prompted by growing health concerns. The newly approved colors, derived from natural sources, include Galdieria extract blue, butterfly pea flower extract, and calcium phosphate.
FDA Commissioner Martin Makary expressed his satisfaction with the progress, stating, "I’m pleased to report that ‘promises made’ have been ‘promises kept.’" He further emphasized the FDA’s commitment to transitioning away from petroleum-based dyes and embracing natural alternatives, noting the expedited publication of these decisions by FDA staff.
Galdieria extract blue, a vibrant blue hue, originates from the unicellular red algae Galdieria sulphuraria. Its approved applications span a wide range of food categories, including nonalcoholic beverages and beverage bases, breakfast cereal coatings, candies, frozen desserts, frostings, and other sweet treats. This versatile colorant promises to add a natural and appealing visual element to numerous popular food items.
Butterfly pea flower extract, sourced from the water extraction of dried butterfly pea flower petals, offers a spectrum of colors, including blue, green, and purple. Already approved for use in various beverages, its application has now been extended to cereals, crackers, candies, and an array of snacks. This expansion reflects the growing demand for natural colorants in a broader range of food products.
Calcium phosphate, a white colorant, has received approval for use in chicken products and candies. This addition provides manufacturers with a natural option for achieving a clean, white appearance in these popular food categories.
HHS Secretary Robert F. Kennedy Jr., during an appearance on "Fox & Friends Weekend," elaborated on the significance of this announcement. He commended the food industry for its collaborative efforts with federal agencies like the FDA, acknowledging their proactive engagement in adopting healthier alternatives. "The industry is coming to the table. They are talking to us. They are taking this seriously," Kennedy Jr. stated, highlighting the industry’s commitment to transitioning to natural color sources.
Vani Hari, founder of Truvani and known as the "Food Babe," hailed the FDA’s swift action as unprecedented. She believes that this change leaves the industry with no further justification for not converting their products to more natural sources. Hari emphasized the health concerns associated with petroleum-based dyes, advocating for American food companies to adopt the safer ingredients already used in other countries.
Certified nutritionist and Realfoodology founder Courtney Swan echoed these sentiments, stating, "We should have been using plant extracts all along." She emphasized the natural existence of plant extracts and their lack of the risks associated with synthetic lab-made dyes.
MAHA Action spokesperson Emma Post emphasized that the approval represents a significant step towards a cleaner, healthier food system for America. Post expressed her anticipation for food companies to embrace innovation and create healthier alternatives, encouraging them to play their part in "Make America Healthy Again" by phasing out toxic, petroleum-based chemicals from the food supply.
Tyson Foods has already demonstrated its commitment to this transition, recently announcing its intention to eliminate petroleum-based synthetic dyes from its products by the end of May. This move sets a positive example for other food manufacturers to follow.
The FDA’s approval of these three natural-source colors marks a pivotal moment in the ongoing effort to improve the safety and healthfulness of the American food supply. By phasing out petroleum-based dyes and embracing natural alternatives, the FDA is responding to growing consumer demand for cleaner, more wholesome food products. This decision not only addresses health concerns associated with synthetic dyes but also encourages innovation within the food industry, paving the way for a more sustainable and health-conscious future. The collaboration between government agencies and the food industry underscores the collective commitment to creating a food system that prioritizes the well-being of consumers. As more companies follow suit and transition to natural color sources, the American food landscape will undoubtedly become healthier and more appealing. This is a win for public health and a step in the right direction towards a more sustainable food future.
