Support for Detecting Potentially Banned Dyes Used In School Foods

California legislature passed a bill on August 29, 2024, to ban certain synthetic dyes from school foods^[1]. If signed into law by Governor Gavin Newsome, this new regulation would prohibit the use of Red Dye No.40, Yellow Dye No. 5, Yellow Dye No.6, Blue Dye No.1, and Blue Dye No.2, and Green Dye No.3 from foods served to students in public schools during regular hours. The Assembly Bill 2316, also known as the California School Safety Act, would be enacted on December 31, 2027, if signed into law and legalized. 

A study published in 2021 by the California Office of Environment Health and Hazard suggested the link between synthetic food coloring dyes and hyperactivity and other neurobehavioral problems in children. Several studies have identified synthetic food dyes associated with adverse neurobehavioral effects, such as inattentiveness, hyperactivity, and restlessness in sensitive children^[2]. In a similar regulation (AB 418) passed in 2023^[3] California banned Red Dye No. 3. Other molecules included in that legislation were potassium bromate - an additive found in flour that makes bread rise faster (potential human carcinogen), Brominated Vegetable Oil (BVO) which is used in sodas to prevent flavorings from separating and Propylparaben (an endocrine disrupting chemical) which extends the shelf life of baked goods. This law takes effect in 2027.

Thousands of chemicals are allowed to be used in the United States. Many that have been initially evaluated by the Food and Drugs Administration (FDA) for their safety aspects have not been reevaluated by the agency for decades. These landmark legislations would render the United States food environment more in alignment with that of the European Union, where products including these dyes are required to have a warning label saying those products could harm young people. 

Analyzing synthetic dyes and other banned substances in food involves several challenges. These dyes are often used in very small quantities, requiring highly sensitive analytical methods such as high-performance liquid chromatography (HPLC) coupled with various detectors. Additionally, the complex matrices of food products can interfere with the detection of these dyes, necessitating rigorous sample preparation and method validation. Laboratories must ensure that their methods can accurately quantify these dyes at the levels present in foods, especially in compliance with any new regulatory limits​. Our scientists work relentlessly to develop methods for accurately quantifying natural food coloring agents (carotenoids, anthocyanins, betalains, etc.), which are alternatives to synthetic dyes.

We at Mérieux NutriSciences take pride in our advanced capabilities to detect banned substances, ensuring your products meet stringent regulatory standards. Our expertise in cutting-edge analytical techniques allows us to provide accurate and reliable results, safeguarding your brand's reputation and consumer trust. By partnering with us, you can confidently navigate the complexities of food safety regulations, ensuring compliance and protecting public health. Let us be your trusted ally in maintaining the highest food quality and safety standards.

References

[1] Daily Dodge. (2024, August 30). Landmark bill banning some dyes in food served in California schools passes. Daily Dodge. https://dailydodge.com/landmark-bill-banning-some-dyes-in-food-served-in-california-schools-passes/

[2]Office of Environmental Health Hazard Assessment. (2021, April 16). Health effects assessment: Synthetic food dyes. California Environmental Protection Agency. https://oehha.ca.gov/media/downloads/risk-assessment/report/healthefftsassess041621.pdf

[3]  Tarlach, G. (2023, October 10). California bans food additives, including red dye no. 3. Smithsonian Magazine. https://www.smithsonianmag.com/smart-news/california-bans-food-additives-including-red-dye-no-3-180983082/