Artificial food colours are out, so what's next?

The food industry is going through a big change as artificial food colours are being phased out and replaced with natural alternatives. For many years, bright colours in foods like cereals, candies, and drinks have come from synthetic dyes made from chemicals, some of which are linked to health concerns. Now, scientists and companies are searching for new, natural ways to make food look appealing without using artificial ingredients.

One company leading this change is Fermentalg, a French firm that explores the world for useful microalgae. Microalgae are tiny organisms that mostly live in water and are crucial for the environment because they produce oxygen and are a key part of the food chain. Fermentalg discovered a special type of microalgae called Galdieria sulphuraria, which can produce a bright blue pigment known as Galdieria blue. The company grows this microalgae in large amounts and extracts the blue colour to use in food and drinks. The US Food and Drug Administration (FDA) recently approved Galdieria blue, along with other natural colours like Butterfly pea flower extract and calcium phosphate, for use in foods. The first products using these new colours are expected to appear in stores soon.

The move away from artificial colours is being driven by new regulations and growing public concern. In January, the FDA announced plans to ban Red Dye No. 3 in food products and is also working to phase out other synthetic dyes like Yellow Dye 5 and 6 by the end of next year. The FDA hopes that food companies will voluntarily stop using these dyes by 2026 as part of a larger effort to make food healthier. This comes after years of pressure from parents and health advocates who want safer food for children. Some US states have already passed their own laws to remove artificial food dyes, and countries like the UK and those in the European Union have had stricter rules for years, banning certain artificial colours and requiring warning labels on foods that contain them.

As a result, companies that make natural food colours are seeing more business. Sensient, a US-based company, creates natural colours by using crops like carrots and potatoes, which are grown specifically for their colour. The process involves harvesting the crops, turning them into juice, and then extracting and refining the colour to meet customer needs. However, making natural colours that are as vivid and stable as synthetic ones is a challenge. If the colours are not bright enough, customers may not like the look or taste of the food. Fermentalg also found that the way they grow and process the microalgae affects how stable and long-lasting the colour is.

Natural colours are more expensive to produce than artificial ones, but because only a small amount is used in each product, the overall cost increase is not very large. Still, the switch to natural colours is a big change for food companies, especially those that have relied on artificial dyes for a long time. For example, WK Kellogg, the company behind popular cereals, is reformulating its products to remove artificial colours by the 2026-27 school year. Other major food companies like Nestle, Kraft Heinz, General Mills, and Conagra have also promised to use more natural colours.

One of the main challenges is that natural food dyes often do not last as long as synthetic ones, which can affect the appearance and shelf life of products. There is also concern that there may not be enough natural colours available to meet the demand as more companies make the switch. Food scientists like Renee Leber from the Institute of Food Technologists warn that this could create a bottleneck in production, but companies are working hard to solve these problems.

Even though the FDA is not forcing companies to stop using artificial colours, the pressure to keep up with competitors and meet consumer expectations is strong. If one company switches to natural colours, others are likely to follow so they do not lose customers. The next year will be crucial as companies race to develop and use new natural colours in their products.

In summary, the food industry is moving towards more natural and healthier options for colouring food. This shift is being driven by new science, changing regulations, and consumer demand for safer products. As more foods start to use natural colours from plants and microalgae, the industry is expected to become healthier and more environmentally friendly. The transition may be challenging, but it is a positive step for both consumers and the planet.