The shift away from synthetic food dyes just took a big leap forward. Health and Human Services Secretary Robert F. Kennedy Jr. announced a national plan to eliminate petroleum-based dyes—like Red 40, Yellow 5, and Blue 1—from the U.S. food supply in late April. These artificial additives in thousands of processed foods have long raised health concerns. Now, the FDA is beginning to act on that promise.
On May 9, the FDA approved three new natural alternatives that food manufacturers can begin using immediately. These include galdieria extract blue, made from a nutrient-rich red algae; butterfly pea flower extract, known for producing vivid blues and purples; and calcium phosphate, a white coloring agent approved for baked goods and candies.
Kennedy called this move a “major step to Make America Healthy Again,” stating that artificial dyes “offer no nutritional value and pose unnecessary health risks.” FDA Commissioner Dr. Martin Makary emphasized the agency’s urgency, noting that staff are “moving quickly” to implement the transition.
While replacing synthetic dyes won’t happen overnight, approving new natural colorants is a critical first step. Still, industry experts warn that the change could lead to supply issues and increased consumer costs. Natural ingredients are more complex to source and produce, but for many, the benefits to public health outweigh the challenges.
This marks the beginning of a new era in food safety—one that puts health before artificial hype.
