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U.S. health authorities have announced their intent to encourage food manufacturers to phase out petroleum-based artificial colors from the country’s food supply. However, they have not committed to a formal ban and provided limited details on how they plan to implement this significant shift.
At a press conference held on Tuesday, Food and Drug Administration (FDA) Commissioner Marty Makary stated that the agency aims to eliminate synthetic dyes by the end of 2026, predominantly relying on voluntary compliance from the food industry. Health Secretary Robert F. Kennedy Jr., who was present at the event, noted that while there had been communications with food manufacturers, no formal agreements had been reached.
“We don’t have an agreement; we have an understanding,” Kennedy remarked.
The FDA officials indicated that they would create a standard timeline for the food industry to transition to natural alternatives, revoke permissions for dyes that are not currently in production, and take further actions to eliminate any remaining dyes from the marketplace.
“Today, the FDA is asking food companies to replace petrochemical dyes with natural ingredients for American children as their counterparts do in Europe and Canada,” Makary added, emphasizing the importance of improving children’s health.
“For the last 50 years, we have been conducting one of the largest uncontrolled scientific experiments in the world involving our nation’s children without their consent,” he stated.
The process of revoking approved food additives typically spans several years, necessitating public feedback, agency assessments, and the completion of final rule-making procedures.
Industry representatives contended that these chemicals are safe and hinted at potential negotiations with regulators to maintain their availability. Christopher Gindlesperger, a spokesman for the National Confectioners Association, stated, “FDA and regulatory bodies worldwide have deemed our products and ingredients safe. We look forward to collaborating with the administration and Congress on this topic, asserting that scientific evaluations of food additives are essential to eliminating consumer confusion and restoring trust in our country’s food safety system.”
Health advocates have long called for the removal of artificial dyes, pointing to mixed research that suggests these additives may contribute to neurobehavioral issues like hyperactivity in some children. Conversely, the FDA has maintained that approved dyes are safe, asserting that “the totality of scientific evidence shows that most children experience no adverse effects when consuming foods that contain color additives.”
Currently, the FDA permits 36 food color additives, which include eight synthetic dyes. Earlier this year, the agency disclosed plans to ban the dye Red 3, commonly found in candies, cakes, and certain medications, by 2027 due to its association with cancer in lab rats.
Synthetic dyes are prevalent in U.S. food products, whereas Canada and Europe tend to favor natural substitutes, requiring warning labels on synthetic colors. Several states, such as California and West Virginia, have enacted legislation to limit the use of artificial colors in food items.
The news has been met positively by advocates, who argue that these dyes pose health risks and serve merely cosmetic purposes. Dr. Peter Lurie, president of the Center for Science in the Public Interest and a former FDA official, remarked, “Their only purpose is to make food companies money. Food dyes enhance the visual appeal of highly processed foods, especially for children, often obscuring the lack of real ingredients, like fruit.”
The quest to banish artificial dyes has long been championed by certain consumer advocates, particularly the “MAHA moms” supporting Kennedy’s “Make America Healthy Again” initiatives. These advocates have organized protests and petitions urging companies like WK Kellogg Co. to eliminate synthetic dyes from their breakfast cereals sold in the U.S.
Health officials have claimed that food manufacturers are seeking clarity on the issue and are open to change. However, the industry’s response has shown a mix of apprehension and support. The Consumer Brands Association—a trade organization representing food manufacturers—expressed that it has continuously urged the FDA to assume its regulatory authority at a national level instead of relying on a fragmented state-by-state approach. The association also emphasized the need for objective, peer-reviewed research regarding human health and safety.
Earlier in the day of the announcement, the International Dairy Foods Association pledged to voluntarily phase out artificial colors in milk, cheese, and yogurt products offered in U.S. school meal programs by July 2026. However, other industry bodies did not immediately commit to such changes.
The International Association of Color Manufacturers cautioned against imposing reforms within a short two-year timeline, arguing that it disregards scientific evidence and underestimates the complexities of food production, which could disrupt supply chains and limit access to familiar and affordable grocery items.
Critics, such as Susan Mayne, a chronic disease expert from Yale University and former director of the FDA’s food center, noted that removing artificial dyes may not effectively address the more significant health challenges faced by Americans. “With each announcement, they seem to be targeting issues that won’t yield the results they claim,” Mayne said, questioning why the focus isn’t on addressing root causes of chronic diseases.
Historically, FDA officials have cited the need for substantial scientific evidence before banning food additives, a process that has led to delays. For instance, Red 3 was banned in cosmetics over thirty years prior to its prohibition in food and medicine, while the ban on brominated vegetable oil took five decades due to health concerns.
Some state-level laws restricting synthetic dyes in school meals have aggressive timelines. For example, West Virginia’s legislation bans red, yellow, blue, and green artificial dyes in school meals starting August 1 and expands these restrictions to all food sold in the state by January 1, 2028.
Many U.S. food manufacturers are already in the process of reformulating their products, according to Sensient Colors, a leading global producer of food dyes and flavorings. In lieu of synthetic dyes, food producers are utilizing natural colorants derived from sources such as beets, algae, crushed insects, and pigments from purple sweet potatoes, radishes, and red cabbage.
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globalnews.ca