Unpacking RFK Jr.’s Controversial Stand on Food Dyes: What You Need to Know

On April 22, the Health and Human Services and the Food and Drug Administration (FDA) announced plans to phase out petroleum-based food colors. This includes the rare synthetic dyes Citrus Red No. 2 and Orange B. The FDA intends to work with the food industry to eliminate six other synthetic dyes by the end of next year. These include familiar colors like FD&C Red No. 40 and FD&C Yellow No. 5.

Some media outlets have suggested that this means a national ban on all food dyes. However, that isn’t entirely accurate. Frank Yiannas, a former FDA deputy commissioner, mentioned that this is a recommendation for the food industry—not a requirement. He believes this will likely lead to varying state laws about synthetic dyes.

State-Level Actions

The Environmental Working Group reports that 26 states are considering legislation to ban at least one food dye. Some of these bills target food served in schools, while others propose bans on these ingredients in all foods.

This movement to eliminate synthetic dyes isn’t straightforward. According to Susan Mayne from Yale University, dietary supplements can still contain petroleum-based ingredients. This inconsistency raises questions about which products will really change.

Interestingly, while the FDA announced this phase-out, they also mentioned fast-tracking reviews for natural color alternatives. Among them is the butterfly pea flower extract, which gained FDA approval back in 2021.

Mayne cautioned, “Just because something is natural does not mean it is safe.” In the past, the FDA was involved in a severe poisoning incident due to contaminated foods, demonstrating that natural ingredients can pose risks too. Increased doses of natural colors can have their own health concerns; for example, high doses of beta-carotene have been linked to an increased risk of lung cancer in smokers.

Allergens and Color Choices

Allergy is another pressing concern. Sung Poblete, CEO of Food Allergy Research & Education (FARE), noted that some naturally sourced colors, like annatto and carmine, can trigger allergic reactions. For the 33 million people in the U.S. with food allergies, clear labeling of new natural color sources is essential.

Meanwhile, Thom King, Chief Innovation Officer at Icon Foods, indicated that the FDA’s push for natural colors has left companies scrambling to adapt. The lack of FDA personnel makes the process sluggish for companies looking to innovate.

The Complexity of “Natural” Colors

Natural colors and artificial ones serve different roles in industries. Timothy Truby, from Natural Colors and Ingredients, explained that the FDA does not officially recognize the term "natural" for colors. Companies often rely on “natural” to identify colors that don’t require certification.

Switching to natural colors isn’t as simple as it sounds. For instance, natural colors often lack stability. Jeannette O’Brien from GNT USA pointed out that achieving stable colors, especially in items like strawberry milk, can get complicated due to high pH levels. Additionally, some dyes, like those derived from spirulina, aren’t allowed in baked goods.

James Herrmann from Sensient Food Colors added that blending natural colors can complicate production. Artificial dyes allow for more versatility in achieving various shades. For example, getting the right shade of red or blue naturally is often more challenging and requires different formulations.

Supply Chain Challenges

Supply chain issues add another layer of complexity. Changes in product formulation are often unpredictable. It can take years for new color ingredients to be ready for market.

Certain raw materials are also subject to regional growing seasons and other limitations, making their availability uncertain. If one supplier faces a shortage, it may be difficult to find an alternative that can mimic the exact hue needed.

As consumers push for change, companies are adapting. Natural alternatives can enhance brand value by meeting the demand for cleaner labels. However, rising costs due to inflation and other economic pressures may influence how these changes are implemented.

In summary, the effort to phase out synthetic colors is gaining momentum, but it comes with challenges. Consumer advocacy, state-level actions, and expert opinions all play significant roles in shaping this evolving landscape of food coloring.

For further information, you can read more on the FDA’s measures and societal reactions.

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