Natural Ingredients Step into the Forefront as Potential Replacements for Synthetic Food Colors: Bugs and Beet Juice Could Lead the Charge
Hopping Off the Petroleum-Based Color Highway: A Tale of Natural Evolution
Gritty Realities from Abby Tampow's Lab Desk
In a bustling lab, Abby Tampow stands over a collection of dishes, each brimming with hues that rival those found on a paint palette. Her mission? Craft a natural shade to replace the artificial crimson hue dominating the market for years – and it's all about embracing mother nature. Tampow is part of Sensient Technologies Corp., a dyemaking powerhouse that is spearheading the movement to help countless American businesses transform their products' appearances using only all-natural ingredients.
"This red needs a dash more orange," she explains, blending carrot juice and beta-carotene, an orange-red hue derived from algae. The world's watching, and it seems natural colors are taking center stage.
John Q. Public and Social Media Clamor for Change
Last week, U.S. health officials announced their intent to persuade food companies to voluntarily abandon petroleum-based artificial dyes by the end of 2026. Health Secretary Robert F. Kennedy Jr. labeled these compounds "toxic" and explained the potential risks they pose to children's health and development – echoing months of scrutiny and public outcry prompted by influencers, research, and concerned consumers.
The Great Shift: Not as Swift as We'd Like
Though the Food and Drug Administration (FDA) permits the use of approximately three dozen color additives, including eight remaining synthetic dyes, the transition from oil-based dyes to eco-friendly alternatives won't be a walk in the park. It's not a simple swap, and it's bound to take time and effort, according to Monica Giusti, a food color expert from Ohio State University.
"Shifting from synthetic to natural dyes? Yeah, it ain't gonna happen overnight," she declared. Each product rework could take up to a year. And if the entire industry were to go natural, it might take four years to build up a reserve of botanical alternatives.
"It's not like there's a vault filled with beet juice, just sitting, waiting for us to come along," said Paul Manning, Sensient's CEO. "We need to grow it, harvest it. It takes time."
The Production Line: Harvesting Nature's Treasures
Sensient's production line thrives on fostering relationships with farmers and growers worldwide. They acquire bulk concentrates of their raw materials, which then undergo processing and blending before being transformed into versatile liquids, granules, or powders for shipment to food companies.
A Bug's Life: Cracking the Code for 'Barbie Pink'
Creating those iconic, neon shades might require the use of cochineal insects – about the size of peppercorns – native to Peru. These buggy creatures release a vibrant red pigment in their bodies called carminic acid. But gathering those tiny Lilliputians will take a Herculean effort; it takes roughly 70,000 cochineals to produce a mere 2.2 pounds of dye.
Hurdles Abound: A Costly Journey Towards Cleaner Colors
Creating natural dyes is more challenging than pumping out synthetics, with rigorous conditions that include examining color consistency, stability, acidity, heat, and light resistance. Blue, in particular, is proving problematic, as it's difficult to find natural sources and maintain its brilliance during processing.
Moreover, natural dyes come at a pricier price tag, with production costs 10 times higher than their artificial counterparts.
From Labware to Lunchboxes: A Future of Brighter, Cleaner Colors
Pressure's building, and food corporations are taking notice. From PepsiCo and General Mills to WK Kellogg, industry heavyweights have announced plans to remove artificial colors from their products – although these pledges don't necessarily equate to formal agreements with the FDA.
In the meantime, Sensient's ready and waiting, armed with natural alternatives to help businesses appease the masses and adapt to the changing regulatory landscape.
"The date's been set," Manning concluded. "It's time to take action."
- Abby Tampow is part of Sensient Technologies Corp., a dyemaking powerhouse based in Seattle, working to help businesses transform their products' appearances using only all-natural ingredients.
- Tampow is experimenting with natural ingredients like carrot juice and beta-carotene to create a more natural red dye, as more organizations and consumers call for change in the use of petroleum-based artificial dyes.
- As pressure mounts from health officials, influencers, research, and concerned consumers, the Food and Drug Administration (FDA) has announced its intention to persuade food companies to voluntarily abandon petroleum-based artificial dyes by the end of 2026.
- Shifting from synthetic to natural dyes will take time and effort, as each product rework could take up to a year, and building up a reserve of botanical alternatives might take four years.
- Sensient Technologies acquires raw materials like carminic acid from cochineal insects in Peru for their production line, which transforms these ingredients into versatile liquids, granules, or powders for food companies.
- Production of natural dyes is costly, with manufacturing expenses being 10 times higher than artificial dyes, due to rigorous conditions like examining color consistency, stability, acidity, heat, and light resistance.
- Major food corporations like PepsiCo, General Mills, and WK Kellogg are announcing plans to remove artificial colors from their products, embracing the health-and-wellness and lifestyle trends focused on nutrition and food-and-drink. Sensient Technologies is prepared to provide natural alternatives to aid businesses in their transition to cleaner colors.
