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Natural vs Synthetic Food Dyes: Which One Should Choose?

Top Takeaways:

• Natural doesn’t automatically mean safer. Naturally derived dyes can still cause allergic reactions or contain contaminants, depending on the dye and dose.
• Safety depends on exposure, not origin. Both natural and synthetic dyes can be safe when used as intended.
• Switching dye sources doesn’t make food healthier. Nutritional quality depends on the overall food, not the type of coloring used.
• The FDA didn’t change food dye safety rules, only label wording. All approved food dyes, natural or synthetic, are still evaluated under the same safety standards.
• “No artificial colors” means no FDA-certified synthetic dyes. Products may still contain naturally derived color additives.

What are food, drug, and cosmetic dyes?

Food, drug, and cosmetic dyes, also called color additives, impart color to products we consume and use. These include foods, beverages, cosmetics, and medications. We use food dyes to enhance natural color, add visual appeal, and help consumers identify flavors (for example, red for cherry or green for lime). Like flavors, food dyes may be derived from both synthetic and natural sources.

In this post, we focus on color additives used in foods and beverages.

What is the difference between natural, synthetic, and artificial food dyes?

The terms natural, synthetic, and artificial are often used interchangeably in public conversations about food dyes, but in science and regulation, they mean different things.

Natural food dyes are color additives derived from plants, minerals, or animals. Examples include annatto, beet juice, turmeric, and spirulina. These dyes are processed from natural sources and must be approved by the U.S. Food and Drug Administration before they can be used in food. While they do not require batch certification, they are still evaluated for safety, purity, and intended use.

Synthetic food dyes are human-made color additives produced through controlled processes. In the U.S., these dyes are commonly referred to as FDA-certified colors. Synthetic dyes undergo rigorous pre-market safety testing and require batch-by-batch certification, meaning each batch must be tested and approved before it can be used in food.

Artificial food dyes are a regulatory and labeling term, not a scientific one. Under U.S. law, artificial color refers to FDA-certified synthetic dyes. However, the law does not explicitly distinguish between synthetic and naturally derived color additives in its definitions, which has historically caused confusion. Recent FDA guidance now allows companies to use phrases such as “no artificial colors” to indicate the absence of FDA-certified synthetic dyes, even if naturally derived dyes are present.

Importantly, the source of a dye does not determine its safety. Both natural and synthetic dyes can be safe when used as intended, and both can pose risks at high enough exposures. Safety depends on dose and biological interactions, not whether a dye comes from nature or a laboratory.

Are all food dyes available in all countries?

When used as intended, food dyes have not been shown to negatively impact human health.

The FDA evaluates dyes based on their composition, purity, manufacturing process, and both short- and long-term exposure data. Current evidence does not support a link between approved food dyes and cancer.

Some limited research suggests that certain food dyes may affect behavior in a small subset of children. While this does not appear to be a widespread effect, the FDA continues to monitor the research.

People with known sensitivities or allergies should continue to read ingredient labels carefully.

Are naturally derived dyes safer?

Not necessarily. The source of a dye does not determine its safety. Both natural and synthetic dyes can be safe or harmful depending on their chemistry, biological interaction, and the amount consumed.

Naturally derived dyes may:

• Trigger allergic reactions in some individuals
• Contain naturally occurring contaminants, such as heavy metals
• Vary in composition depending on sourcing and processing
• Safety depends on dose and exposure, not whether a dye comes from a plant or a manufacturing process.

Are naturally or synthetically derived food dyes better for us?

The source of a food dye does not alter a food’s sugar, fiber, fat, or nutrient content. Safety depends entirely on the dose, the dose rate, and a person’s individual health.

If you are concerned about food dyes:

• Remember that the dose makes the poison
• Focus on a diverse, nutrient-dense diet
• Use ingredient labels to manage allergies or sensitivities

Switching from synthetic to naturally derived dyes alone does not improve the nutritional quality of a food.

What’s with the FDA labeling guidance on “artificial colors” changing?

Recently, the FDA issued guidance clarifying how companies may describe color additives on food labels. Under current law, the term artificial color does not distinguish between dyes derived from natural sources and those that are synthetically produced.

The FDA’s guidance states that it will not take enforcement action against companies that use label language such as “no artificial colors” or “made without synthetic dyes,” provided the product does not contain FDA-certified synthetic color additives.

This guidance:

• Does not change how food dyes are approved or evaluated for safety
• Does not update the Food, Drug, and Cosmetic Act
• Does allow companies greater flexibility in marketing and labeling

The guidance is currently in effect.

The good news.

Food dyes, both synthetic and natural, continue to be studied, reviewed, and regulated. The FDA’s recent guidance does not impact the safety of our food supply. Like all things, we can continue to enjoy foods and beverages containing food dyes in moderation without adverse health impacts.

Jady

Jady has over 20 years of experience in the plant extract industry and is a seasoned expert in natural plant active ingredients. She specializes in the research, analysis, and extraction of plant extracts, natural sweeteners, mushroom extracts, cosmetic ingredients, and other plant active ingredients. Jady possesses a deep understanding of international food safety standards such as FDA and EFSA, and can clearly explain complex biochemical concepts to formulators worldwide. Her expertise effectively helps brands bridge the gap between scientific research and commercial applications, focusing on developing natural health products. She excels at guiding brands to understand the specific applications of various ingredients in dietary supplements, functional foods, and cosmetics, enabling clients to more easily select suitable ingredients and find reliable solutions.

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