U.S. federal agencies have unveiled a six-phase plan to remove synthetic dyes from the food supply. This begins with the immediate ban of Citrus Red No. 2, used mainly on orange peels, and Orange B, which colors sausage casings.
By 2026, six widely used petroleum-based dyes—FD&C Green No. 3, Red No. 40, Yellow Nos. 5 and 6, and Blues Nos. 1 and 2—will be eliminated.
While most are petroleum-based, Blue No. 2 mimics the natural indigo dye found in denim.
Red No. 3, originally set to be phased out by 2027 or 2028, is now being targeted for quicker removal.
The FDA and HHS are supporting this transition by fast-tracking approvals for natural alternatives, like blue dye from microalgae (Galdieria extract) and butterfly pea flower extract.
The initiative responds to public health concerns. California’s 2023 School Food Safety Act banned the same dyes in school meals, referencing studies linking them to behavioral issues in children.
A 2021 state report found that synthetic food dyes may influence child neurobehavior.
Some scientists, however, argue the concern is overblown. Dr. Joe Schwarcz of McGill University noted in 2017 that these dyes, though petroleum-derived, are structurally distinct and have undergone safety assessments.
Still, with Europe already banning many of these dyes, questions persist among U.S. families and consumer advocates about their continued presence in American foods.
“Given the growing concerns of doctors and parents about the potential role of petroleum-based food dyes, we should not be taking risks and do everything possible to safeguard the health of our children,” Makary concluded.
