Pablo Elizondo, an R&D manager and chemist with color expertise from German chemical manufacturer Capol, offers insight into how processors can handle the phasing out of artificial dyes with a special eye on FD&C Red No. 3.
Processors have used FD&C Red No. 3 in confectionary products like those pictured above.
Joe Raedle/Staff via Getty Images
April 2025’s FDA announcement on petroleum-based syntenic dye phase outs has the food manufacturing world on alert. The FDA previously communicated a preference for six dyes to be removed from the food supply by the end 2026 with FD&C Red No.3 to be phased out from products by January 2027. However, the April notice saw the organization prefer the removal of Red No. 3 even sooner. Still, manufacturers must do their due diligence for a smooth transition to alternative ingredient replacements.
Pablo Elizondo, Senior R&D Manager and Color Specialist with German chemical manufacturing company Capol, weighs in on the timeline for manufacturers to replace red dye products, emphasizing the process will take time.
“[Food manufacturers] are supposed to get [products with the dye] off the shelves by 2027, so they still have time to get it off their formulations. So, it’s not something that can be done overnight especially given the shelf life of products that are already out there,” Elizondo tells ProFood World.
Some big-name CPGs have already made plans to phase out artificial dyes from their operations. Kraft Heinz, General Mills, J.M. Smucker Co., Conagra Brands, and Nestlé USA have released statements on their removal of dyes from select products by the end of 2027 or sooner.
Texas took things a step further during the summer of 2025 when the state adopted a global standard for food additive warnings. Senate Bill 25 will require packaged foods and beverages sold in Texas to carry warning labels if they contain any of 44 dyes or chemical additives banned or discouraged in Australia, Canada, the European Union, or the U.K., per Reform Austin. The mandate excludes restaurant items and will apply to all labels developed after January 1, 2027.
The specific removal and cautions on FD&C Red No. 3 may have a greater impact on manufacturers, as Elizondo informs the dye is used “quite a lot” in the confectionary world. So, with the buzz surrounding the dye’s removal, how can substituting to a more natural ingredient benefit manufacturers?
Elizondo points to the mere abidance of new regulations that will allow manufacturers to continueas the main relief, but switching substances also benefits the customer experience.
“Whether it be the Red 3 ban or any of these proposed bans, the customer eye is now on these [ingredient] names. I think that’s really the focus in moving toward a more natural option,” Elizondo says.
By getting banned substances off their labels, producers can stay in what Elizondo refers to as “the good eye” of consumers. Still, while making the change may help manufacturers stay in good light, products with certain qualities that consumers enjoy may risk losing popularity if the dye effects those characteristics. There are alternatives to replicate what consumers prefer though.
“I think there are natural options to try to get as close as possible to a more red-free look, or in the case of other artificial colors as well,” Elizondo shares.
Moreover, Elizondo feels it is important for manufacturers to be transparent with consumers about potential effects removing artificial dyes will have on products. This yields greater trust, and at the same time, as legislation around dyes continues to advance, Elizondo believes public sentiment may evolve to be more accepting of changes.
“On a regular day, it’s hard to convince anyone that a change is okay. But given the media craze that has surrounded this topic, this is the easiest moment to do these changes and to take the initiative to say, ‘We’re listening to what our customers want, and we’re moving forward to a natural switch. This will have some implications.’” Elizondo says.
What manufacturers can do to navigate dye changes
Food and beverage manufacturers can transition away from Red No. 3 with the right expertise. Justin Sullivan / Staff via Getty Images
Elizondo encourages manufacturers to reach out to experts to understand what processes their products will go through to achieve dye changes, informing, “Natural colors do have some limitations, particularly in ingredient processes. Some are sensitive to heat, light, and oxidation. So, understanding the process to really help give the best possible recommendation [is key].”
“The next step is to work with shelf-life testing,” Elizondo adds. “Moving quickly into starting these things is important if [manufacturers] want to abide [to the regulation] by 2027.”
One may think turning to local sources for alternatives to FD&C Red No. 3 is the best way to go, but Elizondo paints a picture of other factors that come into play.
“You’re going to want to find something that’s easily accessible, but at the end of the day, there are cost implications too. Sometimes going with a more local product might be easier from a logistics perspective, but more expensive. With large amounts of customers trying to move toward a natural alternative all of a sudden with these requests from the government, it’s going to cause disruptions, especially on the local level,” Elizondo says.
While location of the ingredient source plays a role, it may not be as high of a priority with heightened demand. Manufacturers may need to source more strategically and cover all bases to fulfill their requirements.
Companies like Capol can help processors evaluate and select appropriate color alternatives with a thorough process.
“At Capol, we like to work with the customer directly and their base to really test the colors and their conditions,” Elizondo shares. “We will do initial lab tests ourselves to make sure that it’s fitting best to the desired hue, to the desired matching color and in their processing conditions, and we will work with their pilot plant trials with the customers themselves to make sure we can grow this into their proper process.”
“It’s a slow process of going through the steps and then shelf-life testing afterwards to make sure [the product] is stable in the conditions they desire,” Elizondo adds.
When it comes to distribution, Capol has worldwide capabilities. But for colors, the company operates out of Montreal, Canada.
Switching to a more natural product ingredient may improve manufacturing processes in ways, but Elizondo says it depends on what type of ingredients manufacturers work with.
“I don’t think [switching is] going to make things necessarily easier or harder. In some cases, it requires some adjustments. But it’s nothing impossible,” Elizondo continues.
There are two takeaways Elizondo wants manufacturers to hold onto: implementing changes due to changing dye regulations is doable and consult experts to make the most informed choices.
“There’s two pieces of advice I would give. The first being that most changes are possible. There are few cases when it’s impossible to get something that will satisfy the customer,” Elizondo stresses. “The main piece of advice is talk to your local experts. Talk to whoever you can get your hands on to do these switches, because it is not easy necessarily, but it’s not impossible.”
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