Press Release
Shift Towards Natural Colors in U.S. Food Supply Gains Momentum
As the call to remove artificial food dyes from the U.S. food supply intensifies, innovative solutions are emerging from Sensient Technologies Corp. In a recent lab session, scientist Abby Tampow meticulously experimented with natural ingredients, aiming to replicate synthetic red shades found in popular food items, such as bottled raspberry vinaigrette. Using a blend of black carrot juice and algae-derived beta-carotene, Tampow is at the forefront of the movement, aligning with a growing trend among food manufacturers to transition to natural color alternatives.
Dave Gebhardt, Sensient’s senior technical director, noted that many clients are now committed to this shift. The urgency is further underscored by recent announcements from U.S. health officials encouraging food companies to voluntarily phase out petroleum-based artificial dyes by the end of 2026. Health Secretary Robert F. Kennedy Jr. highlighted the potential dangers these "poisonous compounds" pose to children’s health, prompting a reevaluation of food safety standards.
With consumer preferences evolving and health concerns on the rise, the food industry is poised for a significant transformation, leaning towards greater transparency and natural ingredient use.
Note: The image is for illustrative purposes only and is not the original image of the presented article.
