Food and drink manufacturers have exactly two years to reformulate their recipes following the U.S. Food and Drug Administration's recent ban on the synthetic food dye, Red No. 3. Known scientifically as erythrosine, this bright red dye is prevalent across various food products, particularly popular candies and baked goods. From Brach’s Conversation Hearts to PEZ candy and Betty Crocker’s Loaded Mashed Potatoes, many household favorites now contain this ingredient.
The FDA’s announcement reflects growing health concerns surrounding artificial food coloring, particularly Red No. 3. This decision, made decades after the dye was prohibited from cosmetics due to links to cancer, has stirred significant discussions among health advocates and food manufacturers alike. According to Linda Birnbaum, former director of the National Institute of Environmental Health Sciences, “Why you would say something can't be in cosmetics, but you can eat it makes no sense to me. I am very pleased they finally have done what I think they should have done years ago,” as reported by Reuters.
The ban is set to take effect fully by January 15, 2027, for food products and January 18, 2028, for ingested drugs. Manufacturers now face the challenge of reformulating their products to comply with this ruling. The ban will particularly impact well-known brands and food categories. For example, frozen desserts, cakes, and processed snacks will need to feature new coloring agents.
Public sentiment appears to support the ban; about two-thirds of Americans are reportedly favoring restrictions or reformulations of processed foods to eliminate harmful additives, according to findings shared by the AP-NORC poll. Support is seen to be especially strong among those with higher education levels and household incomes.
Globally, Red No. 3's use has already been limited. It is banned for food purposes in Europe, Australia, and New Zealand, reflecting broader international trends toward food safety and consumer health. California has set its own timeline, planning to enforce the ban starting January 2027. The trend continues with lawmakers from Tennessee, Arkansas, and Indiana echoing similar discussions aimed at limiting artificial dyes, especially concerning foods served within public schools.
Manufacturers are faced with finding substitutes for Red No. 3, which could lead them toward natural alternatives. Numerous companies already work with plant-based colorings to achieve vivid hues without the associated health risks. For example, companies like Givaudan and Oterra are offering options like beetroot and lycopene derived from tomatoes as substitutes to create similar coloring effects. Givaudan, for example, provides beetroot extracts and purple corn extracts, which yield effective color solutions for various applications without requiring artificial dyes.
Sethness Roquette, proud of its caramel-derived colorings, emphasizes the affordability and more natural appeal of these alternatives, stating, “While it cannot provide the vibrancy of artificial dyes, caramel color is a more label-friendly, cost-efficient alternative to artificial food colors.” Meanwhile, Ultimate Baker has developed food colors aimed at bakery applications, emphasizing entirely natural fruit and vegetable-based ingredients.
With the changes looming closer, the food industry seems poised at the brink of significant reformulations. The FDA’s decision sets the stage for wider shifts toward transparency and health-conscious ingredients within food manufacturing. Companies will need to navigate compliance with the law within the next two years, reshaping their offerings to be both innovative and aligned with consumer desires.
The coming changes present both challenges and opportunities for manufacturers within the vibrant and ever-evolving food market. Consumers seem ready and willing for healthier choices as they move toward embracing foods without artificial additives, potentially paving the way for new market leaders and setting precedents for industry standards.