Research Triangle Park, NC — Replacing synthetic food dyes is about much more than changing ingredients. New research conducted by RTI International for the National Confectioners Association finds that successfully scaling naturally sourced colors will require significant time and investment, and could be facilitated by nationally uniform, science-based food safety standards. The report concludes that reformulation affects nearly every sector of the food supply chain – from agriculture and ingredient sourcing to manufacturing, distribution, and retail – and that building reliable supply will require coordinated planning across the entire food value chain.
The transition away from synthetic colors is already underway. Consumer demand for “clean label” products, evolving regulatory signals, and emerging state-level legislation are creating momentum across the food industry to explore naturally sourced color alternatives. But the report makes clear that the transition is far more than a reformulation exercise – it’s a complete supply chain transformation.
The report, Recoloring the U.S. Food Industry’s Future, draws on more than 30 stakeholder interviews, market and trade data, a literature review, and scenario modeling to evaluate the practical implications of scaling naturally sourced colors across the U.S. food system.
The findings show that while naturally sourced colors continue to gain market share, replacing synthetic dyes is rarely a one-to-one substitution. In many applications, manufacturers must use significantly more material to achieve the same color intensity, increasing demand for agricultural production, ingredient processing, and manufacturing capacity. And the real question isn’t whether the transition can happen – it’s how.
The Challenge Extends Beyond Reformulation
The report identifies that the greatest constraints are not in the laboratory – they’re upstream in the supply chain. Most naturally sourced colors originate from biological sources that introduce greater variability in supply, quality, and performance than synthetic alternatives. Agriculture, ingredient processing, trade, and sourcing all become more complex.
Many important naturally sourced color ingredients are also produced primarily outside the United States, meaning manufacturers may rely more heavily on imports in the near term while domestic production expands. That creates additional exposure to trade disruptions, tariffs, geopolitical uncertainty, and quality assurance challenges.
At the same time, reformulation itself requires substantial investment. Companies may spend tens or even hundreds of thousands of dollars reformulating a single product, followed by months – or even years – of testing to validate shelf life, product performance, and manufacturing processes.
Time, Investment, and National Uniformity Matter
The report does not conclude that the transition is infeasible. Rather, it underscores that timing matters. Moving faster than agricultural production, ingredient processing, and manufacturing systems can adapt risks increasing costs, straining supply chains, and creating unnecessary disruption.
For that reason, successful implementation could be facilitated by nationally uniform, science-based food safety standards, realistic implementation timelines, and coordinated investment across the food value chain. A patchwork of state requirements increases complexity for manufacturers while making it more difficult to build the reliable supply chains needed to support consumers nationwide.
Ultimately, the question is no longer whether naturally sourced colors can play a larger role in the U.S. food supply. They can. The challenge is ensuring the agricultural, manufacturing, and supply chain systems evolve alongside them. That will require thoughtful planning, coordinated investment, and a strong federal food safety framework that provides certainty for industry and confidence for consumers.
RTI International is an independent scientific research institute dedicated to improving the human condition.
