FDA Approves Three Food Colors from Natural Sources
The U.S. Food and Drug Administration (FDA) has announced the approval of three color additive petitions, expanding the range of natural colors available for food manufacturers. This move aligns with the U.S. Department of Health and Human Services’ (HHS) efforts, spearheaded by Secretary Robert F. Kennedy Jr., to phase out petroleum-based dyes under the ‘Make America Healthy Again’ initiative. “For too long, our food system has relied on synthetic, petroleum-based dyes that offer no nutritional value and pose unnecessary health risks,” remarked Secretary Kennedy, emphasizing the importance of this transition.
FDA Commissioner Martin A. Makary reiterated the agency’s commitment to accelerating the review process for new, safer color additive petitions. The newly approved colors include:
- Galdieria extract blue: Derived from the red algae Galdieria sulphuraria, it is approved for various beverages and desserts.
- Butterfly pea flower extract: Known for its vibrant blue, purple, and green shades, this additive’s uses have now expanded to include snacks like cereals and chips.
- Calcium phosphate: A white color approved for use in chicken products and sweets.
Manufacturers have shown support for this initiative, and many are committed to phasing out synthetic dyes by the end of the coming year. The FDA’s approval ensures that these additives meet safety standards, considering dietary exposure and toxicological data for each.
