The FDA approved three “natural” food dyes

Here’s what we know.

What is shown by evidence about modern dyes

There is a “pretty good body of literature” suggesting that these three modern color additions – called Galdieria Extract Blue, butterfly pea soup and calcium phosphate – should be unthreatening, especially in diminutive amounts used for food dyeing, said Jamie K. Alan, an extraordinary professor of pharmacology and toxicology at Michigan State University.

Calcium phosphate, which exists naturally in milk, has been widely used in the United States for decades, in products such as calcium supplements, packed rods and fortified vegetable milk and fruit juices, said Alireza Abbaspourrad, a professor of food chemistry and technology in Cornell. Now it can be used as white colors for ready -to -eat chicken products, donut sugar and some candies.

Studies do not show any safety problems with calcium phosphate used for food coloring, said Katherine Thompson-Witrick, an assistant professor at the University of Florida. Although, because calcium phosphate adds calcium to food, some adults with kidney stones may want to limit the consumption of products that contain them, said Monica Giusti, a professor of food sciences at the Ohio State University, which studied natural dyes.

The pea extract of the butterfly, which comes from dried floral petals, butterfly pea, has also been approved for utilize in the United States to rotate juices, candies, alcoholic beverages and other products, as well as the issue of that it is lively, green or purple. The safety problem with extract does not seem to.

The add -on can now be used in more dishes, such as breakfast flakes and snacks, including ordinary potatoes, corn and tortillas and pretzels.