The FDA Just Approved a New Blue Food Dye. Is It an Allergen?
This year, food colors are put under a microscope. Following the prohibition of the US Food and Drug Administration on the Red Color N ° 3 in January, the administration has since approved three natural food colors in its place. From now on, in addition to the FDA and the Ministry of Health and Social Services asking food manufacturers to eliminate all synthetic oils based on US food supply, the FDA is asking these companies to get rid of the Red Retirement No. 3 before the 2027 deadline. To help this, the administration has just approved a new blue diet.
As a fourth color additive from natural sources approved by the FDA this year, Gardenia (Genipin) Blue was allowed to be used in various foods. According to the administration, this blue dye comes from the fruit of the guard, a persistent flower leaves. It can be used in hard and soft candies, sports drinks, ready -to -drink teas, flavored or improved non -carbon water and fruit drinks and Ades.
“This accelerated calendar underlined our serious intention to move away from synthetic oil -based dyes in food supply,” said FDA commissioner Marty Makary in a press release. “Now, by expanding the color palette available derived from natural sources, food manufacturers have a variety of options available that will facilitate the end of their use of oil -based colors.”
Gardenia (Genipin) Blue joins the Galdieria extract based on red algae, the butterfly pea flower extract and white calcium phosphate such as new approved and approved natural food additives.
Gardenia (Genipin) Blue is an allergen?
The FDA approved the use of Gardenia (Genipin) blue of a Gardenia Blue Interest Group petition. According to the order of the FDA, Gardenia (Genipin) Blue is a purple or dark blue liquid made from the mature fruit of the Gardenia Jasminodes Ellis plant with soy protein hydrolysat.
Now you may think: isn’t soybeans an allergen? According to the GBIG, soy protein allergens should not be detected in the final color additive because “the non -reacting protein hydrolysat is eliminated during manufacturing”.
Because no soy protein allergen will be in the final product, the GBIG asks to be exempt from the labeling of food allergens. The FDA is currently examining this petition.
