Report
Transition to Natural Food Colours for Confectionery
Research by RTI International highlights the agricultural, manufacturing, and regulatory investments required to shift the US food supply from synthetic dyes to natural colours. Supported by the National Confectioners Association (NCA), the report is titled Recoloring the U.S. Food Industry's Future.
July 30, 2026
Independent research institute RTI International has published a comprehensive report examining the operational, agricultural, and supply chain adjustments required to transition the United States food industry from synthetic dyes to naturally sourced colours.
Supported by the National Confectioners Association (NCA), the report titled Recoloring the U.S. Food Industry's Future presents one of the first multi-sector analyses evaluating the structural considerations of scaling natural food colours across North American supply chains.
Based on stakeholder interviews, market analyses, regulatory reviews, and scenario modelling, the study concludes that replacing synthetic dyes requires multi-year planning, significant capital investment across agriculture and manufacturing, and a unified national regulatory framework.
Supply Chain Transformation Beyond Reformulation
The research highlights that replacing synthetic food dyes extends far beyond simple recipe adjustments, requiring fundamental re-engineering across food processing and distribution networks.
Key operational findings from the RTI International report include:
🎨 Product Stability and Performance: Transitioning to natural colours directly affects product shelf life, visual consistency, thermal packaging parameters, storage requirements, and factory equipment calibrations.
🌍 Global Supply Chain Vulnerabilities: Many raw agricultural inputs for natural colours are currently cultivated primarily outside the United States, introducing international trade exposure while creating potential long-term opportunities for domestic agricultural expansion.
⏱️ Capital Allocation and Development Timelines: Scaling agricultural yield and processing capacity requires long lead times, necessitating stable regulatory environments before manufacturers and growers commit long-term capital investments.
Regulatory Frameworks and National Uniformity
A central conclusion of the report emphasises the necessity of establishing a nationally uniform, science-based food safety framework to prevent operational fragmentation across state borders.
John Downs, President and Chief Executive Officer of the National Confectioners Association, stated that replacing synthetic food dyes represents a systemic supply chain transformation rather than a routine reformulation exercise. Downs noted that the agricultural, processing, and manufacturing infrastructure required to support natural colourants cannot be constructed overnight, highlighting that food manufacturers require regulatory certainty to justify long-term capital investments while maintaining product availability and food safety.
The findings indicate that a fragmented patchwork of state-level colour legislation increases compliance costs and supply chain friction for food manufacturers, distributors, and agricultural producers operating across state lines.
Implications for Food Manufacturing
By addressing the research gap surrounding ingredient substitution, the report provides empirical data for food manufacturers, ingredient suppliers, and agricultural stakeholders navigating potential regulatory transitions.
RTI International and the National Confectioners Association noted that successful adoption of natural colour alternatives will depend on structured coordination across every tier of the food supply chain, backed by clear implementation timelines and federal regulatory alignment.