If you’ve ever wondered what gives your favorite snacks those bright, almost-too-vivid colors—spoiler alert—it’s probably not coming from anything you’d find in nature. But that could be changing soon, and believe it or not, bugs and beet juice might be the heroes of this story.
There’s growing pressure on food companies to ditch artificial dyes, and for good reason. These synthetic colors—many of which are made from petroleum—have been linked to health concerns, especially in children. Now, with federal officials pushing for a phase-out by 2026, big brands are scrambling to find natural alternatives that work.
That’s where scientists like Abby Tampow come in. Picture her at her lab bench, carefully blending carrot juice and algae-based pigments, trying to recreate that perfect raspberry vinaigrette red, without a drop of anything artificial. It’s not just salad dressings on the line either. From cereals to sports drinks, nearly 1 in 5 food products in the U.S. contains added color.
But swapping out synthetic dyes isn’t as easy as tossing in some beet juice and calling it a day. Natural colors can be tricky—they fade in sunlight, react to heat, and aren’t nearly as bold. Plus, sourcing them takes time. There’s no secret stash of beet or blueberry juice waiting for the entire food industry to make the switch.
And if you’re wondering about that bright “Barbie pink” in candies? That might come from cochineal insects—tiny bugs that produce a vibrant red dye. Yes, nature is wild like that.
While it won’t happen overnight, companies know change is coming. The good news? When it does, we’ll be one step closer to food that looks good and feels good to eat—no synthetic shortcuts needed. So next time you see a slightly less neon snack, just remember: that’s progress on your plate.
