The Food and Drug Administration (FDA) has recently adjusted its enforcement of food-dye labeling regulations, allowing manufacturers more flexibility in claiming products contain “no artificial colors.” The key change: labels can now state “no artificial colors” even if the product contains colorings derived from natural sources like beets or spirulina, as long as those colorings aren’t on the list of synthetic dyes prohibited by the federal Food, Drug, and Cosmetic Act.
This shift doesn’t mean that all dyes are now equivalent in safety. The FDA maintains that both synthetic and naturally derived dyes must meet the same safety standards before use. However, the distinction matters because consumers previously understood “no artificial colors” to mean no added coloring beyond what naturally occurs in the food itself.
The FDA’s decision follows broader efforts to phase out petroleum-based synthetic dyes, reflecting a growing consumer preference for natural alternatives. This move doesn’t automatically make ultra-processed foods healthier, though; nutritional density remains the primary concern.
What’s Changing with Food Labels?
Previously, a “no artificial colors” label guaranteed that the food’s color came solely from its natural ingredients. Now, manufacturers can add color-altering materials from natural sources (like beetroot red or spirulina extract) and still use the same claim.
The FDA will no longer challenge labels that state “no artificial colors” if they avoid synthetic dyes listed in the FD&C Act, such as Blue No. 2 or Green No. 3. This means consumers will need to read ingredient lists more carefully to determine exactly how a food gets its color.
Are Natural Dyes Safer?
The safety of food dyes is complex. According to toxicologists, both natural and synthetic dyes can pose risks depending on the quantity consumed and potential contaminants.
Naturally derived dyes can still trigger allergic reactions or contain heavy metals. The FDA requires all dyes, regardless of origin, to meet strict purity standards, but that doesn’t eliminate all potential hazards. Long-term studies on the health effects of natural versus synthetic dyes are still lacking, making definitive safety comparisons difficult.
What Should Consumers Do?
If you’re concerned about food dyes, pay close attention to ingredient lists. Look for terms like “beetroot red,” “spirulina extract,” or “annatto extract” if you want to know how a food gets its color. The FDA’s enforcement change means that “made without artificial colors” will no longer guarantee a dye-free product.
The FDA’s move underscores the need for informed consumers to scrutinize labels closely. While the agency aims to reduce reliance on synthetic dyes, the change doesn’t inherently improve the nutritional value of ultra-processed foods. A healthy diet still requires prioritizing whole, unprocessed ingredients over brightly colored snacks and sugary drinks.
