Health
FDA Updates ‘No Artificial Colors’ Label Rules
Health Points
- The FDA now allows broader use of ‘no artificial colors’ on food labels if dyes are not synthetic and petroleum-based.
- Natural-source dyes like beetroot red and spirulina extract are approved, but both natural and synthetic additives require safety standards.
- Consumers should read ingredient lists carefully, as the new rules change what ‘no artificial colors’ can mean.
The FDA will let food makers label products as containing “no artificial colors” as long as the dyes used aren’t derived from petroleum sources. This means naturally sourced color additives, such as beetroot red or spirulina extract, can be used without losing the marketing claim.
Experts highlight that both synthetic and natural dyes must meet FDA safety requirements before being used in foods.
“Long-standing practice has been to require labeling when anything was added to a food to enhance or change its color, no matter the origin of that coloring material,” says Brendan Niemira, PhD, chief science and technology officer at the Institute of Food Technologists.
The FDA’s recent actions are part of a longer-term effort to phase out petroleum-based food dyes and encourage transparent labeling.
Food dyes derived from vegetables, minerals, or animals are now considered exempt from certain labeling rules, provided they do not appear on the federal list of synthetic color additives.
“Everything can be safe or toxic in the right amount; this is true for human-made or natural chemicals,” says Joe Zagorski, PhD, an assistant professor specializing in ingredient safety at Michigan State University.
Some natural dyes may still pose allergy risks or carry contaminants, so origin alone is not a guarantee of safety.
Toxicologists emphasize that all authorized food dyes must meet standards for purity, identity, and low contaminant levels, regardless of their source.
Research comparing natural and synthetic food dye safety is limited, and most health concerns have focused on synthetic types so far.
“Long-term studies are generally lacking on the health effects of naturally derived versus synthetic food dyes,” Niemira says.
“A product that was low in nutritional density before alterations to the source of the food dye will continue to be low in nutritional density unless larger changes are made to the product,” Zagorski explains.
Foods with artificial colors—natural or synthetic—are often still processed, so health-conscious consumers should watch for nutritious whole food ingredients.
Curious about what’s in your pantry? Check food labels carefully, and remember: ingredient lists reveal more than just the color claims on the front.
