FDA Approves Three New Natural Food Colors
May 9, 2025
The U.S. Food and Drug Administration (FDA) has taken a significant step in food regulation by approving three new natural color additives for use in food products. This decision aligns with broader efforts to phase out petroleum-based synthetic dyes and promote safer, plant-derived alternatives.
Why the Shift to Natural Colors?
For decades, synthetic food dyes have been widely used to enhance the appearance of processed foods. However, growing concerns about potential health risks—such as allergic reactions and behavioral effects—have led regulators and manufacturers to explore natural alternatives.
The Newly Approved Natural Colors
The FDA has granted approval for three new color additives sourced from natural ingredients:
Galdieria Extract Blue – Derived from the unicellular red algae Galdieria sulphuraria, this vibrant blue color is now permitted for use in beverages, dairy products, candies, and frozen desserts.
Butterfly Pea Flower Extract – Extracted from the petals of the butterfly pea plant, this additive provides a range of blue and purple hues for drinks, confections, and dairy-based products.
Calcium Phosphate – A white color additive approved for use in ready-to-eat chicken products, candy melts, and sugar coatings.
These approvals expand the options available to food manufacturers seeking natural, FDA-compliant colorants.
Impact on the Food Industry
The transition to natural food colors is expected to reshape product formulations. While synthetic dyes offer bright, stable colors, natural alternatives may require adjustments in processing and packaging to maintain vibrancy. Additionally, sourcing natural pigments can be more expensive, potentially influencing product pricing.
Despite these challenges, many food brands are embracing the shift, recognizing the consumer demand for cleaner labels and health-conscious choices.
Looking Ahead
The FDA’s approval of these natural colors is part of a broader movement toward reducing synthetic additives in the food supply. As research continues, more natural colorants may emerge, further expanding options for manufacturers and consumers alike.