A major U.S. policy shift could reshape the way colors appear in our foods. By the end of 2026, the United States plans to phase out petroleum-based synthetic food dyes. The goal is to retire six of the most-used dyes and eventually end the use of two remaining colors. The announcement from the U.S. Food and Drug Administration and the Department of Health and Human Services has sparked global discussion, including in Thailand, where similar colorants are common in candies, snacks, and drinks.
Food colors, known in Thai as สีผสมอาหาร, are widely used to attract buyers and ensure consistent appearance across batches. In the United States, a set of nine petroleum-based artificial color additives are currently approved. These vibrant reds, yellows, oranges, and blues appear in cereals, beverages, candies, and instant foods—some of which are produced in Thailand as well. As health advocates press for changes, many Thai manufacturers may soon face the challenge of maintaining color without these synthetic dyes, exploring natural alternatives such as beet juice or carrot extract.
What prompted this regulatory move is a long history of research, public concern, and a series of regional bans. California previously restricted Red Dye No. 3 in 2023 based on studies from decades ago. The broader U.S. plan aims to remove the six most widely used dyes by 2026 and phase out Citrus Red No. 2 and Orange B shortly after. Industry voices emphasize that this shift is complex, affecting product aesthetics, costs, and consumer expectations.
Experts caution that safety remains nuanced. Some studies have suggested a potential link between certain dyes and behavioral changes in children, prompting calls for caution. However, major health authorities have not established a direct human risk from typical daily consumption, and many experts advocate a balanced approach to overall diet rather than fixating on additives alone. Moderation is advised, with attention to overall lifestyle and dietary patterns.
The science continues to evolve. A Lancet study has drawn attention to possible behavioral effects in some children, while other reviews find insufficient evidence to prove harm at typical intake levels. The U.S. food safety administration indicates ongoing review of the literature, particularly regarding children’s health, and emphasizes safe use when products comply with established limits.
Thai regulators monitor global trends closely. The Thai Food and Drug Administration continues to regulate artificial colorants, balancing consumer protection with practical industry needs. If the U.S. shifts away from synthetic dyes, Thailand may see updated labeling, revised import standards, or reformulations to align with international practices. Global supply chains mean Thai products exported to ASEAN could adopt natural colorings sooner than later.
Economic and practical implications are notable. Natural colorings—such as beetroot, spirulina, pandan, roselle, or butterfly pea—often entail higher costs and sourcing challenges. This could affect pricing for snacks and beverages in Thailand. Yet Thai producers can respond by developing locally inspired, natural color options that support consumer demand for healthier choices. Cultural preferences for vibrant foods remain strong, but there is growing openness to natural aesthetics aligned with health-conscious trends.
Culturally, color plays a significant role in Thai cuisine and daily life, from colorful kanom look choup desserts to street beverages. Traditional natural colorings like pandan and roselle have long been part of local recipes, and this evolving global conversation could accelerate their use in mass-produced items without compromising taste or identity.
International research continues to weigh the risks and benefits. Some studies suggest potential adverse effects at high doses, but evidence in humans is not conclusive. Authorities in Europe and North America stress that color additives are generally considered safe when used appropriately, while acknowledging ongoing debates about behavior, environment, and rare allergic reactions. New research on environmental impacts and long-term health continues to inform regulatory decisions.
Looking ahead, Thailand is likely to see more “clean label” products that rely on plant-based or mineral colorings. Brands may reformulate in advance to meet export demands, while consumers may increasingly choose products labeled with natural colors. Public health authorities and industry associations are watching global shifts closely and may update guidance and labeling practices in response to new science and international standards.
What should Thai households do now? The prevailing guidance is sensible: enjoy a varied diet and moderate consumption of brightly colored snacks. For those who want to minimize additives, reading labels and selecting products colored with plant-based sources such as butterfly pea, pandan, roselle, or turmeric aligns with traditional Thai practices and evolving health awareness.
For professionals in food manufacturing, hospitality, or education, this is a moment to plan for possible reformulations and to engage with consumer preferences. Transparent labeling and clear communication about color sources can build trust. Food remains a source of identity, joy, and cultural exchange, and it can stay vibrant and safe with thoughtful adaptation.
As this international discussion unfolds, Thailand has an opportunity to harmonize cherished culinary aesthetics with advancing food safety science. The outcome could enhance consumer confidence while preserving the flavors and visual appeal that define Thai cuisine.
What’s next? Public health authorities are coordinating with industry stakeholders to observe regulatory developments and consider early adoption of natural colorings. Consumers can influence change through informed choices and support for transparent product labeling. Together, Thailand can blend tradition with new health-conscious practices.