The FDA previously issued final orders approving beetroot red and expanding approved uses of spirulina extract as color additives in human foods. However, the agency later delayed the effective date of those orders while evaluating objections.
This creates uncertainty for food and beverage companies planning reformulation. Many brands are under pressure to reduce reliance on synthetic colors, but switching to natural color systems is not simply a marketing decision.
Natural colors must pass the real-world test of stability, cost, supply and regulatory timing.
Beetroot red and spirulina extract are attractive because they support cleaner-label positioning. But they also require careful application work, especially in products exposed to heat, light, pH changes or long shelf-life requirements.
For ingredient suppliers, the opportunity remains strong. But the approval delay shows that the natural-color transition will not move in a straight line.
