In a landmark move supporting cleaner food labelling and public health, the U.S. Food and Drug Administration (FDA) has approved three new colour additives derived from natural sources. This decision is part of a broader federal initiative led by HHS Secretary Robert F. Kennedy Jr. to eliminate petroleum-based dyes from the U.S. food supply.
The newly approved three colors include:
1) Galdieria Extract Blue – a vibrant blue pigment sourced from the red algae Galdieria sulphuraria, approved for a wide range of food and beverage applications.
2) Butterfly Pea Flower Extract – a plant-derived color producing bright blues, purples and greens, with expanded use now allowed in cereals, chips, snack mixes and more.
3) Calcium Phosphate – a white color additive permitted in ready-to-eat chicken products, sugar coatings and confectionery.
FDA Commissioner Dr. Martin A. Makary emphasized the agency’s commitment to accelerating the approval process for natural alternatives. “Promises made, promises kept,” he stated, reaffirming the FDA’s role in supporting safer, natural food innovation.
These approvals follow increasing pressure from both consumers and health authorities to remove synthetic dyes due to potential health concerns.
As more manufacturers commit to eliminating petroleum-based dyes by the end of next year, the FDA’s actions signal a clear shift toward transparency and safety in the food industry. This development sets a strong precedent for global regulatory agencies looking to balance innovation, safety and consumer trust.
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