Natural dyes, sourced from plants and minerals, haven’t been closely examined for their health effects compared to synthetic dyes. Experts express concerns about the potential risks of relying on these dyes, which don’t face the same strict regulations.
Thomas Galligan, a toxicologist at the Center for Science in the Public Interest, emphasizes that colors—whether natural or synthetic—are primarily marketing tools. “They aren’t strictly necessary,” he notes, suggesting we should balance risks with benefits when it comes to dyeing food.
Eric Atkinson, CEO of Atkinson Candy Company, found synthetic dyes indistinct in his family’s candies, which they’ve been crafting since the Great Depression. About 12 years ago, the company decided to switch to natural ingredients, striving for a cleaner product.
Getting just the right color for their famous Chick-O-Stick was crucial. Atkinson explained, “Taste is king, but color is queen.” After years of experimentation, they created a dye using turmeric and vegetable juice, but faced hurdles. The color faded under LED lights, leading them to switch to annatto, derived from the seeds of the achiote tree.
Interestingly, some natural dyes produce strong odors. Atkinson recalls a red cabbage dye that smelled foul but disappeared during cooking.
Switching to natural dyes isn’t just about flavor; it comes with complications. Unlike synthetic dyes, which are easily produced in U.S. labs, natural dyes often require imported ingredients. For instance, when a container ship got stuck in the Suez Canal in 2021, it was transporting key ingredients for their dyes, leaving Atkinson scrambling for replacements.
The sourcing of natural dyes can be tricky. It takes a massive amount of produce to create even a small quantity of dye. For example, to make just over 2 pounds of bright red dye from carmine, you need about 70,000 cochineal insects. This complexity often drives up costs. Recent estimates suggest that natural dyes can be ten times more expensive than their synthetic counterparts.
Convincing consumers to accept these changes poses its own challenges. When Atkinson’s company transitioned to natural colors for the Chick-O-Stick, they faced customer pushback. Many fans were resistant to what they saw as changes to a beloved classic. Nevertheless, despite early challenges, sales held steady.
As consumers shift towards more natural products, the debate over dyes—both synthetic and natural—continues. Many are now mindful about what they put in their bodies, and this trend may shape the future of food coloring.
For more insights into the health implications of food coloring, you can explore this resources from the FDA on color additives.
