The U.S. Food and Drug Administration (FDA) has made a significant move to promote healthier food options by approving three new natural food colors. This decision aligns with the Make America Healthy Again initiative spearheaded by Robert F. Kennedy Jr., the U.S. Secretary of Health and Human Services. The initiative aims to eliminate harmful, petroleum-based additives from the American food supply, marking a substantial shift toward safer, plant-based alternatives.
The newly approved food color additives—red algae extract, butterfly pea flower extract, and calcium phosphate—will provide food manufacturers with natural, plant-based alternatives to synthetic dyes that have long been used in processed foods.
Robert F. Kennedy Jr.’s Vision
In his announcement, Kennedy emphasized the importance of moving away from synthetic, petroleum-based colors that serve no nutritional purpose and may pose unnecessary health risks. “Today, we are taking an important step toward Making America Healthy Again,” Kennedy stated. “For too long, our food system has relied on synthetic, petroleum-based colors that have no nutritional value and pose unnecessary health risks. We are removing these colors and approving safe, natural alternatives – to protect families and support healthier choices.”
Swift FDA Action and Dr. Makary’s Commitment
The FDA’s decision to approve these natural food colors follows a commitment made by Dr. Martin A. Makary, the FDA Commissioner, to expedite the review process for natural dyes. In a press release from April 22, Dr. Makary announced that the FDA would accelerate the approval of new natural color additives. “I’m pleased to report that we delivered on that promise,” he said, highlighting the swift action of FDA staff to ensure the approval of these plant-based colors. This move is part of the FDA’s broader effort to reduce the reliance on petroleum-based dyes and encourage the use of natural sources for food colorants.
Approved Color Additives and Their Uses
1. Red Algae Extract Blue
Derived from Galdieria sulphuraria, a single-celled red alga, this blue dye is provided by the French company Fermentalg. It has been approved for a wide range of food and beverage products, including:
Beverages (juices, smoothies, milky drinks)
Candies
Breakfast cereals
Frozen desserts
Puddings
Yogurts and cream toppings (both dairy and non-dairy)
This natural blue dye offers a vibrant, sustainable alternative to artificial blue colorants.
2. Butterfly Pea Flower Extract
This bright blue-purple pigment, extracted from the dried petals of the butterfly pea flower, has been used in beverages and dairy products. It has now been approved for an expanded range of products, including:
Ready-to-eat cereals
Salty snacks
Pretzels
Potato chips
Corn chips
Multigrain chips
The extract was submitted by Sensient Colors LLC, U.S., and offers a visually appealing, natural alternative to synthetic blue-purple colorants.
3. Calcium Phosphate
A natural white color derived from calcium phosphate, this dye has been approved for use in:
Ready-to-eat chicken products
Icings for donuts and candies
White fondant
This natural white colorant was submitted by Innophos, based in Cranbury, New Jersey.
A New Nutrition Research Program
In addition to approving these new natural food colors, the FDA announced the launch of a joint research program with the National Institutes of Health (NIH) under the Nutrition Regulatory Science Program. This program aims to address several key scientific questions related to food additives and their health effects, including:
The health effects of ultra-processed foods
The metabolic effects of certain additives
How early dietary exposures affect long-term health outcomes
The program’s goal is to fill critical gaps in scientific knowledge and use the findings to guide future food policy decisions. By improving transparency in the food system, the FDA hopes to support informed choices for consumers and contribute to the long-term health of the population.
The FDA’s approval of these three natural food color additives represents a positive step toward creating a healthier and more sustainable food system in the U.S. With the backing of key figures like Robert F. Kennedy Jr. and Dr. Martin A. Makary, the initiative reflects a growing commitment to removing harmful, synthetic ingredients from the food supply. By providing manufacturers with safer, plant-based alternatives, the FDA is helping pave the way for healthier options that benefit both consumers and the environment.
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