In a recent announcement from Washington, U.S. health authorities revealed their intent to encourage the nation’s food manufacturers to phase out the use of petroleum-based synthetic dyes. However, they have stopped short of committing to an outright ban and have not yet detailed how they plan to drive this significant change.
Marty Makary, the Commissioner of the Food and Drug Administration (FDA), stated in a press briefing that the agency aims to see the removal of these artificial colors by the close of 2026. This goal largely relies on voluntary compliance from the food industry. Health Secretary Robert F. Kennedy Jr. joined the announcement, expressing that while discussions with food manufacturers have occurred, no official agreements have been penned. “We don’t have an agreement, we have an understanding,” Kennedy remarked.
Officials noted that the FDA intends to set a benchmark and deadline for the industry to transition to natural color alternatives. They plan to revoke authorizations for dyes that are no longer in production shortly and take steps to eliminate the remaining artificial dyes from the market. “Today, the FDA is asking food companies to substitute petrochemical dyes with natural ingredients for American children as they already do in Europe and Canada,” Makary asserted. This action aims to enhance children’s health, highlighting concerns that for decades, children have been part of an “uncontrolled scientific experiment” without their informed consent.
The process of revoking additive approvals from the food supply typically spans several years, involving public commentary, rigorous agency review, and comprehensive rulemaking procedures. Industry representatives assert the safety of these chemicals, indicating a willingness to engage with regulators to keep them available. The National Confectioners Association, through spokesperson Christopher Gindlesperger, stated that they look forward to collaborating with government bodies and emphasized that a science-based assessment is essential to resolving consumer confusion and restoring trust in food safety.
Health advocates have long pushed for the removal of artificial dyes from foods, citing research that links these additives to neurobehavioral complications in some children, including hyperactivity and attention difficulties. The FDA, however, continues to stand by its assessment that most children experience no negative effects when consuming food with artificial colorings.
Current U.S. laws approve 36 food color additives, with eight being synthetic. Earlier in January, the FDA declared that Red 3, commonly used in candies, cakes, and certain medications, would be banned in food by 2027 due to its carcinogenic effects observed in lab rats. Synthetic dyes see widespread use across U.S. food products. Contrastingly, nations like Canada and in parts of Europe require labels on synthetic colors, prompting the use of natural alternatives by manufacturers. Some U.S states like California and West Virginia have enacted laws that restrict artificial color use in food.
The announcement has been met with approval from supporters who argue the health risks of dyes outweigh their cosmetic benefits. Dr. Peter Lurie from the Center for Science in the Public Interest criticized the motive of food dyes for merely being a marketing strategy to appeal to children by masking the lack of naturally colorful ingredients.
Kennedy’s “Make America Healthy Again” initiative, backed by advocates, has pressed for this change. Last year, these groups protested at the Kellogg Co. headquarters, advocating for the removal of synthetic dyes from breakfast cereals in the U.S.
While health officials reported an eagerness among food manufacturers for clarity and showed openness to changes, industry responses were varied. The Consumer Brands Association urged the FDA to enforce regulations uniformly nationwide, rather than relying on disparate state laws, and called for objective, peer-reviewed scientific research to guide public health policy.
Notably, the International Dairy Foods Association committed to removing artificial colors from products distributed to U.S. school meal programs by mid-2026. Other industry groups, however, expressed concerns over the FDA’s tight timeline, arguing that it overlooks the scientific evidence and complexities inherent in food production.
Critics like Susan Mayne of Yale University argue that this focus may not adequately address the primary health challenges facing Americans today. She questioned the impact of removing food dyes, given their longstanding presence in the food supply, advocating instead for a focus on other dietary factors that contribute to chronic diseases.
Historically, the FDA has faced setbacks due to potential legal challenges from the food industry, necessitating extensive scientific evidence before enacting bans. For instance, while Red 3 was removed from cosmetics decades ago, it persisted in food products until now. State laws like those in West Virginia have introduced more aggressive timelines, setting a precedent for a broader prohibition on artificial dyes in school meals.
There is evidence that many U.S. food companies are already progressing toward reformulating products using natural dyes derived from plant and insect sources such as beets, algae, purple sweet potatoes, and radishes. This transition represents a considerable shift within the food industry that aligns with the growing health-conscious consumer ethos.