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Editor’s note: This story highlights information obtained from an Oct. 15 event hosted by Food Dive and Packaging Dive. Sign up here to watch on-demand reruns..
Switching from artificial dyes to natural dyes is not an easy task. Doing this well requires complex changes across company operations and supply chains.
The Ministry of Food and Drug Safety (FDA) is pressuring food companies to voluntarily remove artificial colors by the end of next year. Companies are beginning the process of phasing out artificial dyes, but the transition has become more urgent as states begin to implement blanket bans on synthetic dyes.
Simply replacing artificial dyes with natural dyes is not enough, experts said during The Future of Food & Packaging Innovation, a virtual event hosted by Food Dive and Packaging Dive. Natural dyes react differently in foods and beverages, so more product is often needed to achieve the same effect as synthetic dyes.
Natural dyes may force companies to rethink their product mix and warehousing. Hélène Moeller, ADM’s director of global product marketing, colors and flavors, said that while these operational functions can present challenges, they are also opportunities for companies to modernize and innovate.
ADM offers a variety of natural colors, with dye sources varying depending on the product. When growing natural dyes from raw materials like carrots or radishes, manufacturers need to know the supply chain and availability of each source, which complicates the process, Moeller said.
“You have to look at each different pigment in detail, and they don’t behave the same way, so some of them are going to be water-soluble,” she said. “Some of them won’t. This is a very individualized task, and that’s where collaboration really comes into play.”
For companies interested in transitioning to natural dyes, Moeller suggested a portfolio review to identify which products should be prioritized for the transition. Companies should work closely with their suppliers to understand potential issues related to their options.
“Each manufacturer has different parameters, so it’s better to have conversations early to find the right solution,” she said.
Although there are challenges associated with the transition, technological advancements and new regulatory approvals have simplified the process compared to a decade ago.
“We always tend to think, ‘Oh, this is really hard,’” Moeller said. “But there are also areas where it is not that difficult to replace them with naturally derived solutions.”
Could natural dyes contribute to the food health and wellness boom?
Switching to natural dyes can improve a product’s health halo, especially as more consumers pursue clean label products. But that doesn’t necessarily mean natural dyes are healthier than artificial dyes, said Indika Edirisinghe, a professor of food science and nutrition at the Illinois Institute of Technology.
When extracting pigments from radishes or sugar beets, the resulting dyes often lack nutritional benefits. Additionally, because natural dyes require higher doses than artificial dyes, companies must be extra careful to ensure that the dyes do not exceed toxic levels.
A lack of research has made it difficult to understand how these dyes react in the human body. “We need to do the groundwork and due diligence at an early stage to ensure that all parts are covered with the advanced technologies available,” Edirisinghe said.
Using natural dyes allows manufacturers to not only customize the color spectrum, but also provide specific benefits that can help reduce the risk of developing chronic diseases, Edirisinghe said. He cited as an example anthocyanins, which are pigments that produce red, purple and blue colors and have health benefits including antioxidant and anti-inflammatory activities.
If these can be formulated correctly, natural colors can also allow companies to improve the health profile of their products. “It is worth exploring these opportunities to ensure maximum benefit,” he said.
Nonetheless, governments “must put in a lot of effort” to understand this science and put regulations in place. This is where the challenge becomes, Edirisinghe said.
