As pressure grows to get artificial colors out of the U.S. food supply, the shift may well start at Abby Tampow’s laboratory desk. On an April afternoon, the scientist hovered over tiny dishes of red dye, each a slightly different ruby hue. Her task? To match the synthetic shade used for years in a commercial bottled raspberry vinaigrette — but by using only natural ingredients. “With this red, it needs a little more orange,” Tampow said, mixing a slurry of purplish black carrot juice with a bit of beta-carotene, an orange-red color made from algae. Tampow is part of the team at Sensient Technologies Corp., one of the world’s largest dyemakers, that is rushing to help the salad dressing manufacturer — along with thousands of other American businesses — meet demands to overhaul colors used to brighten products from cereals to sports drinks. “Most of our customers have decided that this is finally the time when they’re going to make that switch to a natural color,” said Dave Gebhardt, Sensient’s senior technical director. He joined a recent tour of the Sensient Colors factory in a north St. Louis neighborhood. Last week, U.S. health officials announced plans to persuade food companies to voluntarily eliminate petroleum-based artificial dyes by the end of 2026. Health Secretary Robert F. Kennedy Jr. called them “poisonous compounds” that endanger children’s health and development, citing limited evidence of potential health risks. The federal push follows a flurry of state laws and a January decision to ban the artificial dye known as Red 3 — found in cakes, candies and some medications — because of cancer risks in lab animals. Social media influencers and ordinary consumers have ramped up calls for artificial colors to be removed from foods. A change to natural colors may not be fast The FDA allows about three dozen color additives, including eight remaining synthetic dyes. But making the change from the petroleum-based dyes to colors derived from vegetables, fruits, flowers and even insects won’t be easy, fast or cheap, said Monica Giusti, an Ohio State University food color expert. “Study after study has shown that if all companies were to remove synthetic colors from their formulations, the supply of the natural alternatives would not be enough,” Giusti said. “We are not really ready.” It can take six months to a year to convert a single product from a synthetic dye to a natural one. And it could require three to four years to build up the supply of botanical products necessary for an industrywide shift, Sensient officials said. “It’s not like there’s 150 million pounds of beet juice sitting around waiting on the off chance the whole market may convert,” said Paul Manning, the company’s chief executive. “Tens of millions of pounds of these products need to be grown, pulled out of the ground, extracted.” To make natural dyes, Sensient works with farmers and producers around the world to harvest the raw materials, which typically arrive at the plant as bulk concentrates. They’re processed and blended into liquids, granules or powders and then sent to food companies to be added to final products. Natural dyes are harder to make and use than artificial colors. They are less consistent in color, less stable and subject to changes related to acidity, heat and light, Manning said. Blue is especially difficult. There aren’t many […]