New Rules on Artificial Colors in Food
Food labels are often just as critical as the ingredients in our bakery formulas. Consumers demand “clean” labels, but the path to eliminating synthetic dyes has meant losing the ability to make a clear “No Artificial Colors” claim. If you swapped out Red 40 for a vibrant hibiscus or beetroot concentrate, you were, technically, still adding a color. The claim was off the table.
That regulatory hurdle has just been rolled out. In a landmark shift announced on February 5, 2026, the U.S. Food and Drug Administration (FDA) fundamentally redefined the term “artificial” on food labels. For bakers, this presents an opportunity to reformulate, innovate, and market their products with greater transparency. However, one thing that keeps R&D teams up at night is that most natural colors cannot survive the baking process.
Redefining “Artificial”
Historically, the FDA permitted a “No Artificial Colors” claim only if a product contained no added color whatsoever. This created a stark choice: use a petroleum-based certified dye and own it, or use a plant-based alternative and stay silent on the food label.
The new guidance changes the game. The agency will now allow the “no artificial colors” claim for products that are free of petroleum-based synthetic dyes, even if they are colored with natural sources such as plants, algae, or minerals. This move is a direct response to growing pressure to phase out petroleum-based colors. The FDA is removing the “hindrance,” as Commissioner Marty Makary stated, to companies making the switch.
What This Means for Your Formulations
The FDA has simultaneously approved a new natural dye, beetroot red, and expanded the use of spirulina extract (your new source for stable blues). This is a clear signal to stock the pantry with natural colors. However, as the experts at Kudos Blends highlight, placing these ingredients in a hot, highly reactive environment can be challenging.
Natural colourants like beetroot, black carrot, and turmeric offer vibrant hues and clean-label appeal. However, their functionality in baked goods is significantly more complex than their artificial counterparts. For the commercial baker, this opens up a new palette of possibilities, but only if you can navigate the technical trade-offs.
Navigating Stability
As bakers, we know that natural colors behave differently. The very conditions that create our products (heat, pH, and oxidation) can destroy them. Let’s break down the specific technical hurdles, informed by industry research:
- Heat Stability & the Leavening Trap: That vibrant red from beetroot in your red velvet cookie dough is notoriously sensitive to heat. It often fades or discolours under intense heat. To compensate, manufacturers might add acidic compounds (like citric acid) to stabilize the color. But here’s the critical interaction: adding acid can prematurely activate your baking powder, causing the leavening reaction to fire too early. The result? Lower volume, dense or gummy crumb structures, and an underbaked appearance, even when the product is fully cooked. It’s a delicate balancing act between preserving hue and sacrificing structure. It may be a good idea to reach out to our sponsor for an encapsulated baking soda as part of your tool kit.
- pH Sensitivity: Many natural pigments, especially anthocyanins (from fruits like purple carrots), are pH indicators. In the neutral to slightly alkaline environment of many cake batters, these reds can unexpectedly shift to purple, grey, or even green. While this offers an opportunity for unique hues, it requires precise control of the acidity of your entire formula, which is a significant formulation challenge.
- Oxidation: Exposure to oxygen during high-speed mixing can dull the brightness of delicate natural colors even before they hit the oven. You may need to adjust mixing times or consider using protective antioxidants, such as ascorbic acid.
A Word on Transparency and the Road Ahead
While the industry, particularly trade groups like Consumer Brands, praises this as a win for transparency, it’s not without its skeptics. Some consumer advocacy groups worry the change could confuse shoppers, allowing additives like titanium dioxide to fall under the “natural” umbrella.
This puts an onus on us, as professional bakers, to go beyond the label. We must ensure our “natural” colors are sourced responsibly and perform reliably. The FDA has signaled it will review the six remaining petroleum-based dyes (including Red 40, Yellow 5, and Blue 1). The era of synthetic dyes is fading, but the path forward requires a mastery of ingredient science.
Bake the Change
This is a pivotal moment. The claim “No Artificial Colors” is now an attainable goal. However, success hinges on smart ingredient pairing and careful pH management. It requires leavening systems that support colour retention without sacrificing the structure we work so hard to perfect.
The color of your baked goods is about to get a lot more natural, and your labels can finally say so. But ensuring that color survives the heat of the oven to deliver the vibrant, appealing product consumers expect, that’s the new frontier of bakery science.
Don’t Let Your Colors Fall Flat
Making the switch to natural colors is exciting, but as we’ve seen, it requires a mastery of the entire ingredient matrix. A color change can be affected by, and destroyed by, your pH and leavening systems. To ensure your transition is seamless and your products taste as good as they look, learn more about how Farbe Naturals can support you in this shift.
For a deeper dive into protecting the integrity of your ingredients while managing these complex chemical interactions, be sure to download our Maintaining Natural Flavors in Baked Goods BAKERpaper! It’s the perfect companion guide for this new, scientifically demanding, and colorful era of baking.
Want to stay up-to-date with BAKERpedia? Sign up for our newsletter today!
