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Artificial food dyes are being banned more often in the U.S., so many companies are starting to use natural dyes instead, which is generally the case in Europe.
This is usually regulated at the state level, but now at least a dozen states have come forward with regulations on the use of artificial food coloring, and it is likely that companies will stop using some chemical food dyes altogether rather than manufacture different foods for each state.
This in turn is likely to affect groceries and snacks available on the shelves of supermarkets and stores throughout the Caribbean. as most imported foods come from the US.
On April 22, Dr. Marty Makary, head of the U.S. Food and Drug Administration (FDA), said the agency will work with food companies to slowly stop using synthetic dyes made from petroleum. These include red No. 40, yellow No. 5 and 6, blue No. 1 and 2, and green No. 3. These dyes are used to make food look brighter and more appealing.
Natural dyes come from fruits, vegetables, minerals, and even insects. Gummy candies using plant-based colors have already been made by some companies like GNT. These natural options could replace the artificial ones.
Makary said the FDA will approve four new natural dyes soon and speed up the review of more. The goal is to protect kids from health risks possibly linked to artificial dyes, such as cancer and behavior problems.
The effort to remove synthetic dyes has picked up speed. California banned red No. 3 in 2023 and later banned six more dyes in school food. The FDA also banned red No. 3 from food starting in 2027. West Virginia passed a strict law in March banning seven dyes and two preservatives.
Dr. Monica Giusti, a food science expert, said people have been asking for natural ingredients for years, and now action is finally happening.
Some stores already avoid selling foods with synthetic dyes. Others are already using natural dyes like beet juice or turmeric. These natural dyes don’t need the same strict testing as artificial ones, though the FDA still checks them.
One common red dye, called carmine or cochineal extract, comes from crushed insects that live on cactus plants in places like Peru. Other natural dyes come from annatto seeds, carrots (beta-carotene), grape skins, spirulina, turmeric, saffron, and matcha.
There isn’t much research yet on how natural dyes affect health. But scientists say the colors in fruits and vegetables usually come with extra health benefits like reducing inflammation. Still, some people are allergic to dyes made from insects and could get hives or even go into shock, so labels must list them.
Natural dyes are often safer, but they can be harder for companies to use. Synthetic dyes are more stable—they don’t change much when stored or mixed into food. Natural dyes may change color or not work in all products. Companies might need many different natural dyes to replace just one synthetic one, which makes things more complicated and costly.
Also, natural dyes are harder to get in large amounts. For example, making just one kilogram of cochineal dye needs about 70,000 insects.
Some companies have already switched, even though a few customers say they notice a difference in taste. But experts believe that’s more about what people expect than any real change in flavor.
Dr. Marion Nestle told CNN, “This seems like a no-brainer.” Other countries have already made the switch, and the U.S. can too.
Sources: CNN, news agencies.
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