In 2025, the U.S. food industry is facing one of its biggest ingredient shakeups in years — and it’s not about flavor, calories, or packaging. It’s about color.

In April, the FDA and U.S. Department of Health and Human Services (HHS) announced a sweeping plan to phase out all petroleum-based synthetic dyes from the U.S. food supply (FDA Press Release).

And this wasn’t the first move. Just three months earlier, in January 2025, the FDA had already revoked authorization for FD&C Red No. 3, citing cancer risks (FDA.gov).

Together, these federal actions, along with state-level laws in California, West Virginia, and Texas, signal that the era of petroleum-based food dyes is coming to an end in the United States.

For restaurants, this means big decisions ahead about ingredients, recipes, legal compliance, and marketing. And for consumers, it’s raising new questions about what’s in their food — and what’s not.

What’s Changing: National and State Actions

April 2025: FDA & HHS Announce Full Dye Phase-Out

The FDA’s April announcement made it official: a national plan is now in motion to eliminate all petroleum-based synthetic dyes. Key actions include:

✅ National standard & timeline for transitioning to natural alternatives

✅ Revocation underway for Citrus Red No. 2 and Orange B

✅ Elimination of six more dyes by the end of 2026:

• FD&C Green No. 3

• FD&C Red No. 40

• FD&C Yellow No. 5

• FD&C Yellow No. 6

• FD&C Blue No. 1

• FD&C Blue No. 2

✅ Accelerated removal of Red No. 3 — FDA is now asking companies to phase it out sooner than the previously required 2027–2028 timeline.

✅ Fast-tracking approval for new natural colorants, including:

• Butterfly pea flower extract

• Gardenia blue

• Galdieria extract blue

• Calcium phosphate

✅ NIH partnership to study additive impacts on children’s health — influencing future food policy.

FDA Commissioner Dr. Marty Makary stated:

"Given growing concerns about the potential role of petroleum-based food dyes, we should not be taking risks and should do everything possible to safeguard the health of our children."

January 2025: Red No. 3 Ban Set the Stage

This momentum builds on the FDA’s January 2025 revocation of FD&C Red No. 3 (FDA.gov).

Red No. 3 was long used in candies, baked goods, cereals, and beverages — but after cancer risks were confirmed in animal studies, the FDA banned its use in food and ingestible drugs:

• Deadline for food: January 15, 2027

• Deadline for ingestible drugs: January 18, 2028

State-Level Actions Are Driving Change Too

Several states are taking bold steps to push change even faster:

• California passed AB 418 — the California Food Safety Act — banning Red No. 3, brominated vegetable oil, potassium bromate, and propylparaben from food products starting January 1, 2027 (CSPI).

• West Virginia passed HB 2354, banning seven synthetic dyes and two preservatives. The ban begins in school nutrition programs in August 2025 and applies statewide by January 1, 2028 (Governor of WV).

• Texas is considering Senate Bill 25, which would require warning labels on foods containing additives banned in other countries, including synthetic dyes, starting in 2027.

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Can Restaurants Be Fined for Using Banned Dyes?

Yes — in states like California and West Virginia, restaurants are directly covered by these bans.

For example, California’s AB 418 prohibits the sale, delivery, distribution, holding, or offering for sale of any food product containing the banned substances — including by restaurants, bakeries, cafes, and retailers — starting January 1, 2027.

There is no exemption for restaurants. Civil fines and penalties are applicable under California’s Health and Safety Code for violations.

West Virginia’s law applies to any food “offered for sale or consumption,” which covers restaurant sales, with penalties enforced by the state health department.

In both states, restaurants could be fined if:

✅ They use banned dyes in house-made items (desserts, drinks, sauces, etc.).

✅ They unknowingly serve food with banned dyes (for example, a supplier product that still contains them).

Key takeaway: Restaurants will need to audit all ingredient sources — not just their own recipes — to ensure compliance and avoid liability.

What This Means for Restaurants

This is a clear signal: it’s time to get ahead of the shift.

Here’s how operators can prepare:

✅ Audit ingredient lists — focus on desserts, drinks, sauces, dressings, and kids’ menu items.

✅ Work with suppliers — request certified dye-free alternatives where needed.

✅ Test recipes — natural colorants (beet juice, turmeric, butterfly pea flower, spirulina, paprika) can behave differently under heat or light.

✅ Train staff — customers may ask about these changes, and transparency builds trust.

✅ Market the change — “made without synthetic dyes” can become a positive selling point, especially for parents and wellness-driven diners.

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The Bigger Consumer Shift

Beyond legal compliance, this reflects a shift in consumer expectations.

Parents — and younger, wellness-minded diners — are more aware than ever of studies linking dyes to potential impacts on behavior, ADHD, and childhood obesity.

As FDA-NIH research ramps up and public awareness grows, restaurants that proactively move toward cleaner, naturally colored menus will resonate with today’s health-conscious guests.

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Final Takeaway

This is no longer just about Red No. 3 — the entire family of petroleum-based dyes is being phased out.

Restaurants that get ahead of this transition will:

✅ Stay compliant with emerging state and federal rules

✅ Build trust with today’s health-conscious diners

✅ Lead in the growing clean-label movement across the industry

As the FDA’s leadership stated:

"That era is coming to an end."

• FDA Press Release: HHS, FDA to Phase Out Petroleum-Based Synthetic Dyes

• FDA: Red No. 3 Ban

• CSPI: California Food Safety Act

• Governor of WV

Need Help Navigating These Changes?

If your restaurant needs assistance adapting to these new food dye regulations — whether it’s reviewing ingredient lists, collaborating with suppliers, revising recipes, or crafting clear guest messaging — Synergy Restaurant Consultants can help.

Our team has decades of experience helping operators stay ahead of evolving food trends and regulatory changes. We can help you turn compliance into an opportunity to build trust with today’s ingredient-conscious guests.

Contact us today to discover how we can assist your restaurant during this crucial transition.

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