Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Our Blog on June 24, 2026
Experts explain that green dye may be the hardest feat to achieve in the age of natural dyes.
While other dyes may be simpler to formulate and seamlessly incorporate into existing products, green dye may be the last hang-up in removing synthetic dyes from our food supply.
Why are we removing dyes? What are the alternatives? Why is green dye so difficult?
Will removing synthetic dyes change both the color palette and taste palate?
Follow along as we discover what Jello will look like without green dye!
Green dye is not the only color to get the boot. A national movement within “Make America Healthy Again” has increased pressure on the industry to replace all synthetic dyes from our food supply.
At the national level, a total of nine synthetic dyes have been identified for phasing out by 2028. However, some states are pushing food manufacturers to move faster.
Some states, including West Virginia and Texas, have passed their own rules for food products sold within their states. Moves such as requiring warning labels on food to outright banning them have been put into legislation.
These ultimatums have food manufactures making big decisions. Should they reformulate? Keep the current formulation and comply with warning labels as strong as “Not Safe for Human Consumption?” Or pull their product from the states entirely.
But why?
These seemingly harmless colorful additions that make our food look more appealing, eye catching, and even more appetizing have been found to cause serious health consequences.
Recent studies have shown that petroleum-based synthetic dyes have been linked to allergies, inflammation of the colon, colorectal health problems, DNA damage and cancer, as well as behavioral changes.
Many studies in animals and humans suggest that artificial food dyes can affect behavior in children and contribute to attention deficit hyperactive disorder (ADHD) resulting in, among other things, hyperactivity, irritability, memory problems, restlessness, and volatile moods.
While some of these reactions take place quickly (within hours of consuming artificial dye), other effects may take a day or two to appear.
Some replacement dyes have already been approved.
At least three new dyes have been given expedited approval.
Galdieria Extract Blue, a natural blue dye derived from the unicellular red algae, Galdieria sulphuraria.
Butterfly Pea Flower Extract, another blue dye made from a water extraction of dried petals from the butterfly pea plant.
Calcium phosphate, while a synthetically prepared powder, was approved. It is naturally occurring in bones and teeth and imparts a white color.
Another blue dye, spirulina, has been approved for a while. It was listed as generally recognized as safe (GRAS) in 2013, when the candy company, Mars petitioned phycocyanin (a spirulina-derived extract) as the first natural blue dye for food.
In addition to those, other natural ingredients like beet juice, red cabbage, and radishes are used to make red and orange colors.
Still natural, but certainly something you would rather not think about, the vivid crimson dye derived from crushed cochineal insect shells is also commonly used.
When it comes to yellow, natural ingredients like turmeric, safflower, golden beets, and annatto seeds work.
If you remember a lesson from your childhood art classes, yellow and blue make green.
This is how most green dyes are formulated.
Achieving a green dye from natural sources has proven to be incredibly difficult. Not only in getting the shades right, but maintaining stability.
Sure, there are naturally green foods throughout the produce section of the grocery store. But they have been proven unstable. The darker shades of green imparted by spinach and kale turn olive green or take on a brownish hue.
Using color chemistry can also be a challenge. Sure, yellow can be achieved. But the blue from fruits like, say blueberries, aren’t actually blue. They are more of a dark red or purple when mashed. When mixed, they do not behave as predictably as synthetic dyes.
In addition to the difficulty in getting the color just right, some of these ingredients, when used in quantities to achieve desired color, can contribute to the taste. And not in a good way.
In addition to muted colors and the struggle of achieving the notable lime green dye color, reformulation has other hurdles to cross in the American market.
I say the American market, because many countries in Europe have already banned certain synthetic dyes and many large companies have made reformulation changes to adapt to those restrictions.
Price is one of the major hurdles.
Most natural dyes are more expensive than artificial alternatives. Additionally, more of the dye is often required to achieve the level of color desired. Expenses that cut into profit margins and will likely pass on to the consumer.
The vibrancy of natural colors with our current technology does not last. When exposed to heat or light, the colors fade or even turn unappealing.
Modified packaging may be able to push that chemistry out a little further. But shelf-life will likely shorten for some of these products.
If previously colored products are now shades of brown or gray, will the consumer be interested? Will there be a drop in sales initially as they find more appealing alternatives?
In a previous world, where everything looked the same, people didn’t know any better. Food was food and judged by taste and texture.
But once dyes came into the industry, it was a game-changer. You would be surprised how many of those “natural flavors” are used to enhance colors. Even bread and crackers often contain some sort of color assistance.
Initially, consumers may migrate to the last hold-outs.
But if these laws stay in place, eventually these new colors will become the new normal.
Will pastels and muddy colors change the way you shop? Enjoy food?
Will we mourn the loss of green Jello? Or will we find it comes in clear or shades of yellow instead?
Or will embracing the greater good and removing harmful chemicals from our food supply outweigh the joy of colorful desserts and breakfast cereals?
If you’d like to know more about food safety topics in the news, like “What Will Jello Look Like Without Green Dye?,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)