FSM 372: Coloring the Future Naturally: The Shift Away from Synthetic Food Dyes

Transcript [ Music ] I’m Susie Craig from Washington State University Extension. Did you know that 90% of the members of the American Bakers Association plan to eliminate certified FD&C colors from their snack and bakery products by December 31, 2028? FD&C colors are synthetic, petroleum-based dyes currently approved by the U.S. Food and Drug Administration. Many companies are pledging to remove these colorings by the end of 2026. Removing synthetic dyes is a significant, time-intensive process. Manufacturers depend on suppliers to expand large-scale availability of natural color ingredients. Products must be reformulated, tested, and relabeled, and companies must ensure natural colors continue to meet consumer expectations. Consumers can help drive this transition by embracing foods that look different when colored naturally. This is Food Safety in a Minute from Washington State University Extension [ Music ] Resources: Hyslop, Gil. Bakery and Snacks Association. News & Analysis on the Bakery and Snacks Industries. Why Brands are Dropping Synthetic Dyes Ahead of Regulation. https://www.bakeryandsnacks.com/Article/2025/11/18/why-bakery-snack-brands-are-dropping-synthetic-dyes-early/?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS?utm_campaign=newsletter&utm_medium=email&utm_source=rasa_io. Accessed online 11/20/25. United States Food and Drug Administration. Color Additives and Cosmetics: Fact Sheet. https://www.fda.gov/industry/color-additives/color-additives-and-cosmetics-fact-sheet. Accessed online 11/20/25.