Kraft Heinz pulling certain artificial dyes from its US products in 2027
The company said that it will instead use natural colors for the products.
'The vast majority of our products use natural or no colors, and we've been on a journey to reduce our use of FD&C colors across the remainder of our portfolio,' Pedro Navio, North America President at Kraft Heinz, said in a statement.
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Kraft Heinz stripped artificial colors, flavors and preservatives from its macaroni and cheese in 2016 and said it has never used artificial dyes in its ketchup.
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The company plans to work with licensees of its brands to encourage them to remove the dyes.
In April Food and Drug Administration Commissioner Marty Makary said at a news conference that the agency would take steps to eliminate the synthetic dyes by the end of 2026, largely by relying on voluntary efforts from the food industry.
Health advocates have long called for the removal of artificial dyes from foods, citing mixed studies indicating they can cause neurobehavioral problems, including hyperactivity and attention issues, in some children. The FDA has maintained that the approved dyes are safe and that 'the totality of scientific evidence shows that most children have no adverse effects when consuming foods containing color additives.'
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The FDA currently allows 36 food color additives, including eight synthetic dyes. In January, the agency announced that the dye known as Red 3 — used in candies, cakes and some medications — would be banned in food by 2027 because it caused cancer in laboratory rats.
Artificial dyes are used widely in U.S. foods. In Canada and in Europe — where synthetic colors are required to carry warning labels — manufacturers mostly use natural substitutes. Several states, including California and West Virginia, have passed laws restricting the use of artificial colors in foods.
Many U.S. food companies are already reformulating their foods, according to Sensient Colors, one of the world's largest producers of food dyes and flavorings. In place of synthetic dyes, foodmakers can use natural hues made from beets, algae and crushed insects and pigments from purple sweet potatoes, radishes and red cabbage.
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