While the elimination of this controversial food additive presents challenges for some manufacturers, it is also driving a significant shift towards more natural and consumer-friendly ingredients.
“This is a huge moment for food color regulation,” Alice Lee, technical marketing manager at GNT USA, stated.
“Switching to natural alternatives will create challenges in the short term, but ultimately, it gives brands the chance to update their recipes to align with modern consumer expectations.”
The FDA’s ban on red dye No. 3 follows a similar ban in California and could potentially lead to further restrictions on other synthetic food dyes, including Blue 1, Blue 2, Green 3, red 40, Yellow 5, and Yellow 6.
“This could inspire other states to take action and create a range of state-level restrictions,” Lee added.
“It makes sense for brands to get ahead of the game now and switch to natural coloring solutions. If not, they risk getting caught up with further regulatory challenges down the line and losing ground to rivals who’ve already adopted more consumer-friendly colors.”
GNT USA offers a range of natural color solutions, including those derived from black carrot, sweet potato, blackcurrant, and radish.
These provide vibrant red and pink shades but may require adjustments in certain applications. Beetroot concentrates, while not pH-sensitive, are heat-sensitive and may require higher dosages and stability measures.
Elaine Lee, applications manager at Lycored, emphasizes that consumer demand for cleaner labels is also driving the shift towards natural colors.
“This shift away from synthetic colors and toward naturally derived colors is expected to continue, as more F&B manufacturers react to policy changes and consumer preference and move toward nature-based ingredients.”
Lycored produces stable and label-friendly color solutions derived from non-GMO tomatoes, offering a vibrant alternative to sensitive nature-based colors like beetroot and carmine.
These lycopene-based red colors can be simply declared as ‘lycopene from red tomatoes’ or ‘lycopene’ on ingredient labels, aligning with consumer preferences for clean labels.
Katie Rountree, regional product manager, Americas at Givaudan Sense Colour, points out that Pennsylvania is also considering banning certain yellow, blue, and green colors.
“The red 3 ban started at the state level before the FDA banned it, so it wouldn’t be surprising if the other colors followed a similar path,” she stated. “This could expand past just alternatives to red 3.”
While transitioning to natural colors may present challenges, such as stability concerns and finding suitable replacements for specific color profiles, it ultimately presents an opportunity for food manufacturers to align with consumer preferences, enhance their brand image, and ensure long-term sustainability.
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