Beyond the Ban: How Eliminating Red Dye 3 is Transforming the Food Industry

By Pablo Elizondo, Senior R&D Manager and Color Specialist at Capol

Key Takeaways: 

• The FDA has banned Red Dye 3 in food and ingested drugs due to potential carcinogenic properties, affecting over 9,000 brand-name foods that must be reformulated by January 2027.
• Natural alternatives to synthetic dyes are available but require expertise to implement. For example, red beet and radish extracts can replace red dyes, while spirulina and butterfly pea flower can substitute for blue dyes.
• Food manufacturers need to start identifying replacements by late 2025 to allow time for testing and inventory updates, while maintaining transparency with customers about changes in product appearance when switching to natural colorants.

For years, food manufacturers catered to visually appealing elements, embracing bright and bold colors for their products. The industry became so accustomed to this practice, it’s hard to picture a world without it — but soon we will have to. 

Recently, the FDA announced its latest regulation, banning Red Dye 3 in food and ingested drugs, citing possible carcinogenic properties. While not necessarily a surprise, it does leave more than 9,000 brand-name foods that contain Red Dye 3 with an imminent shift, launching the industry toward yet another color revolution.

The color dye landscape

The FDA’s recent dye ban is the latest chapter in the food industry’s evolving push toward cleaner ingredients. Food manufacturers have long had to alter their processes to maintain visually appealing products while complying with regulatory changes. This is due in large part to the ongoing ban on many dyes and aluminum lakes that date back decades. In 1965, the FDA prohibited the use of Orange 1, Green 1 and Red 32 in consumables. And, over the years, additional dyes such as Red 1, 2 and 4, as well as Yellow 1, 2, 3 and 4 have all been eliminated.

Today, only seven synthetic dyes remain approved for use by the FDA, but even those are facing increased scrutiny.

Given the industry and consumers’ long and complex relationship with artificial colors, many manufacturers have been exploring a shift to natural alternatives since the early 2000s. However, achieving the same vibrant hues without compromising taste or product stability requires significant expertise. The right color specialist can help navigate this process, ensuring food manufacturers remain compliant with the FDA while also future proofing their products for generations to come. 

From synthetic to natural: the future of food coloring

The transition away from synthetic food dyes is a complex process that does not happen overnight. The reality is there is no one-size-fits-all solution that will allow brands to perfectly and identically replicate their signature shade of red or other colors using natural ingredients. However, advancements in food coloring technology are making the shift toward this goal more achievable.

For example, innovative products on the market now offer viable substitutes for aluminum lakes — a type of food coloring made by combining water-soluble dyes with aluminum salts to create stable pigments. These types of solutions are not only making natural replacements more accessible but also helping brands tackle evolving regulatory requirements. 

The strategic approach to replacing these dyes varies depending on the desired application, hue and current dosages. However, some clear trends are emerging. 

For red shades, natural ingredients such as red beet and red radish — sometimes blended with dashes of turmeric, red cabbage extract, or annatto — can create sustainable alternatives to synthetic red dyes. Beyond red, manufacturers are also exploring natural alternatives for a full spectrum of colors. To replace Blue Dye 1 and 3, spirulina and anthocyanins extracted from butterfly pea flower and red cabbage can be used. For Yellow Dye 5, turmeric and riboflavin extracts have proven to be great alternatives, while Yellow Dye 6’s orange appearance can be achieved using annatto, paprika, or carotenoid extracts. 

As research and experiments into additional natural dyes continue, one thing is clear: now is the time for food manufacturers to be discussing and exploring natural alternatives. 

What’s next: key considerations for manufacturers

With the Red Dye 3 ban in motion, and with discussions of potential future restrictions on the horizon, manufacturers are once again finding themselves navigating a range of new processes and considerations. One of the most critical steps is conducting a thorough inventory of current products and making necessary adjustments with shelf life in mind to avoid regulatory fines.

By January 2027, all products containing Red Dye 3 must be off store shelves, or manufacturers risk being hit with hefty penalties. To stay ahead of this deadline, replacements should be identified by late 2025, allowing sufficient time for testing, packaging updates and retailers to update inventory and restock with the compliant products. 

Beyond the logistics, maintaining transparency with customers — many of whom are becoming more interested and educated on the ingredients used in their food — will also be key during this time. Be sure to keep an open dialogue about how your company is managing the ban and, more holistically, the industry’s shift away from synthetics to maintain a level of trust with customers. 

With the spotlight in national media on the ban of these artificial dyes, manufacturers that had been weary to change to natural colors due to the public expectations of their product, can make this switch as part of the transparency of change. As natural replacements are implemented, products may take on a new visual identity and setting those clear expectations with the public can avoid confusion from the onset. 

By keeping these critical steps in mind, companies will be better posed to handle future regulations that may be coming down the pipeline. While the exact trajectory of any more bans remains uncertain, history shows that both consumers and regulatory agencies are increasingly scrutinizing artificial dyes. To safeguard product portfolios, it will be imperative to stay informed about upcoming policy changes and initiate formulation testing now to prevent costly disruptions down the road. 

Pablo Elizondo serves as a Senior R&D Manager and Color Specialist at Capol – a key global provider of products and expertise designed for perfect finishing, flawless processing and sensory excellence in the food industry. Pablo’s expertise and knowledge in the food industry enables him to lead the development of innovative products and healthy alternatives to artificial solutions, such as Capol’s Vivapigments ®.