Assalaamu alaikum,

The food industry is undergoing a significant shift in how it approaches artificial food color additives, particularly those derived from petroleum-based compounds. Artificial color additives, including synthetic dyes, have long been used to enhance the appearance of processed foods. However, they have come under increasing scrutiny due to potential health risks, including hyperactivity in children and allergic reactions. As awareness grows, many governments are moving to phase out harmful dyes in favor of more natural alternatives. The European Union began requiring warning labels in 2010 on products containing synthetic dyes, including FD&C colors such as Yellow 5 (Tartrazine), Yellow 6 (Sunset Yellow), and Red 40 (Allura Red), unless companies reformulated their products with safer alternatives. These, however, remained widely used in the United States.

Many multinational companies produce cleaner versions of their products for the European market but continue to market more chemically formulated versions to American consumers. Historically, these artificial colors were not only synthesized from basic chemical compounds, but were often derived from surprising sources. Some of the earliest dyes were made from petroleum-based substances, the same substances used for high-octane and jet fuels. These substances were processed and turned into dyes that would later be added to everything from candy to beverages. The process was far from transparent, and many consumers were unaware of what went into their food.

Recently, the Department of Health and Human Services (HHS) Secretary, Robert F. Kennedy Jr. announced plans to eliminate petroleum-based synthetic food dyes from the U.S. food supply by 2026. He emphasized the health risks associated with these additives, stating, “For too long, some food producers have been feeding Americans petroleum-based chemicals without their knowledge or consent. These poisonous compounds offer no nutritional benefit and pose real, measurable dangers to our children’s health and development” (HHS, FDA to Phase Out Petroleum-Based Synthetic Dyes in Nation’s Food Supply | FDA). The FDA has begun reviewing the authorization of certain dyes and is working to expedite the approval of natural alternatives such as gardenia blue and butterfly pea flower extract.

As the food industry evolves, we are witnessing a transition to using plant-based and naturally occurring pigments. Beet juice, turmeric, spirulina, and other botanicals are becoming the preferred sources of colorants, offering safer options without compromising the finished product’s look. This shift has been embraced by many food manufacturers who are now emphasizing clean ingredients and sustainability in their product lines. Consumers are also demanding more transparency in the foods they consume, with an increasing preference for ingredients that are wholesome and GRAS (generally recognized as safe).

Many manufacturers are phasing out synthetic dyes and adopting cleaner labeling standards in response to evolving consumer expectations. IFANCA welcomes these efforts, recognizing their value in improving food quality and reducing the usage of petrochemical-based additives.

Sincerely,

Muhammad Munir Chaudry, PhD

President & CEO