Institute of Food Technologists Weighs in on FDA Artificial Food Dyes Announcement

Institute of Food Technologists Weighs in on FDA Artificial Food Dyes Announcement Image/IFT Logo

VoM News Desk | April 24, 2025 | 07:12 AM IST | United States of America, World | Tags: Institute of Food Technologists | Follow on Google News

Institute of Food Technologists Weighs in on FDA Artificial Food Dyes Announcement

The Institute of Food Technologists has released the following statement in response to FDA’s announcement to remove all artificial food dyes from food and beverages by the end of next year.

“Yesterday, U.S. Health and Human Services Secretary Robert F. Kennedy, Jr., and U.S. Food and Drug Administration Commissioner Marty Makary announced the FDA’s intent to remove petroleum-based synthetic dyes from all food and beverages by the end of next year, replacing them with natural alternatives. The move, which follows numerous recent state-level food dye bans, reflects growing consumer and public concern over our food supply despite the ongoing food dye safety evaluations, usage recommendations, and approvals by various global regulatory and standards organizations including the Codex Alimentarius Commission and the European Union. While there is lack of scientific consensus to support such a move – food dyes are generally considered low risk for the broad population, dependent on dietary and consumption patterns – additional research is needed to better understand the impact of artificial food dyes on specific subgroups, including various life stages including pregnancy, birth to 24 months, and aging. 

It is important to have a clear regulatory framework at the national level, and it is clear the FDA is elevating their engagement at a fast pace to, in part, satisfy consumer desire for a healthier food system. Leveraging science to understand complex and nuanced issues must play a prominent role in creating that healthier food framework.

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IFT annually hosts an event designed to do just that, convening the top minds in science across academia, government, and industry to discuss, evaluate, and collaborate on solutions to make our food healthier and safer. Food companies will take the first step in this two-year reformulation journey at IFT FIRST this summer in Chicago when they address how they plan to reformulate the food products that require alternative ingredient solutions.”

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