FDA approves three natural food dyes for safer colouring

The petals of the butterfly pea flower plant provide a blue hue to foods and drinks.

The US Food and Drug Administration (FDA) has approved three new natural food dyes, reinforcing a national effort to eliminate petroleum-based additives from the American food supply.

The approvals align with US Department of Health and Human Services (HHS) Secretary Robert F. Kennedy Jr.’s wider “Make America Healthy Again” initiative, which prioritises safer food systems.

The newly approved colour additives – Galdieria extract blue, butterfly pea flower extract and calcium phosphate – will offer food manufacturers plant-based alternatives to synthetic dyes.

Kennedy announced:

Today we take a major step to Make America Healthy Again. For too long, our food system has relied on synthetic, petroleum-based dyes that offer no nutritional value and pose unnecessary health risks. We’re removing these dyes and approving safe, natural alternatives – to protect families and support healthier choices.”

The FDA’s swift action follows a pledge made by Commissioner Dr Martin A. Makary during a recent press conference, where he committed to fast-tracking natural dye approvals.

“On April 22, I said the FDA would soon approve several new colour additives and would accelerate our review of others. I’m pleased to report that promises made, have been promises kept,” said Makary.

“FDA staff have been moving quickly to expedite the publication of these decisions, underscoring our serious intent to transition away from petroleum-based dyes in the food supply and provide new colours from natural sources.”

What’s approved and where it can be used

Galdieria Extract Blue:
Derived from the unicellular red algae Galdieria sulphuraria, this blue dye was submitted by French company Fermentalg. It has been approved for a broad range of applications including beverages (fruit juices, smoothies, milk-based drinks), confections, breakfast cereals, frozen desserts, puddings, yoghurts, and whipped toppings – including both dairy and non-dairy formats.

Butterfly Pea Flower Extract:
Already used in drinks and dairy products, this vibrant blue-to-purple colourant – extracted from dried Clitoria ternatea petals – has now been approved for expanded use. Following a petition from US-based Sensient Colors LLC, the dye can now be used in ready-to-eat cereals, savoury snacks, pretzels, potato and corn chips, and multigrain crisps.

Calcium Phosphate:
This naturally occurring white pigment has been approved for use in ready-to-eat chicken products, sugar coatings for doughnuts and candies, and white candy melts. The petition was filed by Innophos Inc, headquartered in Cranbury, New Jersey.

Nutrition research initiative launched

The FDA also announced a new joint research initiative with the National Institutes of Health under the Nutrition Regulatory Science Program.

The programme will tackle critical questions such as the health impact of ultra-processed foods, the metabolic effects of certain additives, and how early-life dietary exposures may shape long-term health.

By addressing key scientific gaps, the initiative aims to inform effective future food policies and promote greater transparency in the US food system.