Natural Food Color in Focus: Navigating the Changing Regulatory Landscape

Across the US, regulatory activity is ramping up around the use of synthetic food dyes. Recent federal announcements and a growing patchwork of state-level measures are introducing new restrictions and timelines for the removal of certain artificial colorants from food and beverage products. As the landscape shifts, manufacturers are being asked to respond quickly — navigating formulation challenges while maintaining product quality, consistency, a sustainable supply chain and consumer appeal. 

In April 2025, the US Food and Drug Administration (FDA) announced a major new initiative to phase out all petroleum-based synthetic dyes from the nation’s food supply. The plan includes revoking approvals for some lesser-known dyes and calling on food and beverage companies to voluntarily eliminate widely used synthetic food colors — such as Red No. 40, Yellow No. 5 and Blue No. 1 — and move to natural food colors by the end of 2026. 

This builds on the earlier federal decision to phase out FD&C Red No. 3 in food by January 15, 2027. At the state level, California, Virginia, West Virginia, Utah and others have passed or proposed legislation banning synthetic food and beverage dyes in school meal programs or in products sold within their borders. In fact, more than 20 states have introduced similar proposals, just this year. 

These policy shifts reflect growing public concern over the safety and transparency of food and beverage ingredients — and they’re accelerating the movement toward safer and more natural alternatives.

The Case Against Synthetic Food Dyes 

While synthetic food dyes have long been used to deliver bold, stable colors in packaged foods, public health organizations and regulatory bodies have questioned their usage. Many of these organizations are now responding with stronger guidelines and restrictions, prompting brands to revisit long-standing formulation strategies. 

The FDA’s announcement outlines a series of actions aimed at helping the industry transition, including authorizing new natural color additives, partnering with research institutions to study health impacts and fast-tracking regulatory approvals for alternatives. 

For manufacturers, the message is clear: reformulation is no longer optional. It’s the new reality — and an opportunity to move forward with more natural options. 

The Complexities of Color Conversion

Shifting from synthetic to natural food color is rarely a one-to-one exchange. Each project requires careful consideration and customized formulation to ensure the final product meets expectations across all areas. 

Here are some of the top considerations: 

• Regulatory compliance with varying timelines across federal and state food and beverage regulations 

• Shade matching to maintain color identity and consumer recognition, as well as influence overall sensory perception 

• Ingredient interactions, including how natural colorants impact or are impacted by flavors, acidity or sweeteners 

• Process stability, especially under heat, light, moisture or mechanical stress 

• Shelf-life performance, influenced by packaging, exposure and oxidation risks 

Natural food colorants behave differently depending on the product matrix. That’s why each reformulation must be handled case by case — especially for complex categories like beverages, confectionary, dairy and bakery. 

The Power and Potential of Natural Colors for Food and Beverage 

Natural food colors are advancing quickly — offering improved performance, greater shade range and enhanced stability compared to just a few years ago. With the right formulation strategy and technical guidance, it’s possible to achieve visually vibrant results that support clean-label positioning and comply with evolving regulatory demands. 

Choosing the right natural color solution involves evaluating multiple factors at once, including ingredient compatibility, processing steps, packaging and desired label. A holistic, cross-functional approach is essential to ensure that color performance is maintained, or even improved, through reformulation. 

Navigating What’s Next in Food Color

The shift away from synthetic dyes presents real formulation challenges — but it also opens the door to new opportunities in product design and flavor strategies. With natural food colors, companies like yours can respond to regulatory pressure while strengthening consumer label appeal and future-proofing their portfolios. 

Success in this space depends on more than sourcing new pigments. It requires a clear understanding of how color behaves in your specific matrix, from flavor interactions and processing conditions to stability, shelf life and packaging. That’s why each project demands a tailored approach. 

At IFF, we’ve supported global food and beverage manufacturers through hundreds of color reformulation journeys. Our teams are dedicated to working closely with you to address everything from chroma and pH balance to heat resistance and compound integration, ensuring natural color performs across even the most complex applications. 

As regulations evolve and expectations rise, we’re here to help you move forward with clarity, speed and confidence. 

Let’s color the future of food and beverage together. 

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