The US Food and Drug Administration (FDA) has approved three new colour additives derived from natural sources: galdieria extract blue, butterfly pea flower extract, and calcium phosphate. This move is part of the agency’s broader plan to eliminate nine petroleum-based synthetic dyes from the food and beverage supply by the end of 2026.
The newly approved ingredients expand formulation options for manufacturers aiming to meet rising consumer demand for cleaner labels and plant-based alternatives. The butterfly pea flower extract, which previously had limited use, can now be used in ready-to-eat cereals, snacks, and chips, following a petition from Sensient Colors LLC. Galdieria extract blue, produced from a species of red algae and approved after a petition by French biotech firm Fermentalg, also enters the colour additive portfolio for various applications.
Additionally, calcium phosphate, a white pigment, can now be used in products such as ready-to-eat chicken, donut coatings, and sugar for confectionery. The approval follows a petition submitted by Innophos Inc.
This shift comes as the FDA works with industry stakeholders to phase out nine synthetic colours currently used in food, including Red No. 40, Yellow No. 5 and 6, and Blue No. 1 and 2.
The move is expected to accelerate reformulation efforts across the packaged food, beverage, and snack sectors, particularly for companies already investing in cleaner ingredient sourcing and product transparency. Businesses focused on natural and functional ingredients may find expanded opportunities to supply or incorporate these alternatives.