Navigating Regulatory Shifts in Food Color Reformulation

The phase-out of synthetic food dyes is moving from proposal to reality, and product developers are under pressure to adapt. At IFT FIRST: Annual Event and Expo, held July 14–16 in Chicago, a Hot Topics Studio session titled “Navigating Regulatory Shifts and Reformulation Strategies for Natural Colors” featured Scott Kottman, Logan McConkey, and Katie Rountree, along with moderator Meredith Downey—all from Givaudan Sense Colour. The panel explored the regulatory outlook and the technical, economic, and supply chain considerations involved in switching from synthetic to natural colorants.

The Regulatory Backdrop

The U.S. Dept. of Health and Human Services announced in April a plan to phase out synthetic colors by 2027. Red No. 3 is already slated for a national ban, and more than two dozen states have proposed their own restrictions, some limited to school meals and others more sweeping.

“There are no penalties today if you don’t switch,” said Katie Rountree, regional product manager, Americas. “But it takes time to reformulate, and the earlier you start, the more confident you’ll be.”

No Simple Swaps

Replacing synthetics with natural alternatives is rarely straightforward. “There’s not a silver bullet,” said Scott Kottman, sales manager. “You have to factor in stability and work closely with technical teams to get the best chance of success.”

Natural colorants can react differently under heat, light, and pH conditions. For example, turmeric produces bright yellow hues but fades with light exposure, while beta-carotene is more stable. In many cases, multiple natural ingredients are needed to replace a single synthetic dye.

Time and Testing

Panelists emphasized the importance of robust testing. Real-time stability studies remain the gold standard because they provide the clearest picture of how a color will hold up in finished products. Accelerated testing can offer early guidance, but it is not a substitute for long-term data.

“Reformulation can take months or years depending on the product,” said Logan McConkey, applications scientist. “You need to build that time into your development cycle.”

The Cost Equation

Synthetic colors are inexpensive and used at very low dosages. Naturals, by contrast, often require more material to achieve the same shade. “Expect costs to rise by a factor of five to 10 depending on the application,” Kottman said, underscoring the importance of looking at cost-in-use rather than price per pound.

Supply Chain Realities

Because natural colors come from crops, they are tied to growing and harvest cycles as well as global trade dynamics. “All of these colors come from natural sources—you need a season to grow the seed, a season to grow the crop, and then the harvest,” Rountree explained. Tariffs and trade issues can add further complications.

Forecasting is therefore critical. Rountree urged manufacturers to share long-term projections with suppliers early so sourcing teams can plan and negotiate.

Labeling and Compliance

Regulatory considerations go beyond performance and cost. Many natural colors are labeled as “fruit juice for color” or “vegetable juice for color,” depending on the source. Companies must also consider kosher, halal, and allergen documentation. To streamline compliance, suppliers are increasingly providing portals with data sheets and suggested labeling approaches.

Innovation on the Horizon

Despite the hurdles, innovation in natural colors is advancing. New options include heat-stable beets suitable for baked goods and light-stable paprika that retains brightness in shelf-stable products. Panelists also highlighted the newly approved Galdieria blue, an acid-stable natural alternative to Blue No. 1.

The panelists agreed that the transition from synthetic to natural colors is inevitable. “Communication is key,” Kottman stressed. “Work with your technical team, your sales team, your regulatory experts. That’s what’s going to give you the best chance of success.”ft