FDA Expands Natural Food Colors as States Crack Down on Synthetic Dyes

The US Food and Drug Administration (FDA) has approved expanded use of natural food dyes, including spirulina extract and beetroot red. This move follows a petition by GNT, a Dallas-based manufacturer of plant-based colors. Meanwhile, states like California are tightening restrictions on synthetic dyes in school meals.

The FDA recently granted GNT's request to widen the use of spirulina extract in human foods. The blue-green powder or liquid, derived from the algae Arthrospira platensis, can now appear in more products—though it remains excluded from infant formula and certain USDA-inspected items. Beetroot red, a reddish-purple liquid or powder, was also confirmed as an approved natural dye, building on its long history in cooking.

Synthetic dyes still dominate the US market, with red Nos. 3 and 40, yellow Nos. 5 and 6, and blue Nos. 1 and 2 being the most common. However, the FDA plans to phase out these artificial additives entirely by January 2027. Until then, shoppers can identify them on ingredient labels or opt for foods marked 'no artificial colors,' a new label for naturally dyed products.

State-level action is also growing. California has banned red dye No. 3 and six other synthetic colors from school foods, with the law taking effect in 2027. Across the country, 26 states have introduced legislation targeting artificial dyes, some influenced by Health Secretary Robert F. Kennedy Jr.'s advocacy.

The FDA's approval of spirulina extract and beetroot red offers food producers more natural alternatives. With synthetic dyes set to disappear from shelves by 2027, manufacturers will need to adapt. State bans, like California's, add further pressure to shift away from artificial colorings in school meals.