Americans are looking more deeply at their food, especially its color. Artificial food dyes are taking a big hit in the states as toxicity comes into question. Oklahoma lawmakers are currently discussing a ban on 10 different artificial food dyes, and California passed legislation removing six dyes from snacks and meals served in schools. The federal government has also taken recent action banning Red 3 in ingested products. Meanwhile, snack makers may sense the trend as they update recipes with natural options.
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Many people are nodding along at this point, knowing full well the breadth of research regarding the potential risks of ingesting food dyes that increase for children. But even those educated on food systems may forget to check the ingredients list on the back of their cannabis edibles.
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Gummies and hard candies are on the list of foods to watch for those trying to cut out food dyes. They also make up a large portion of the edibles market. There are some brands in the hemp and regulated markets whose products contain these artificial additives. However, there are companies taking on extra costs to go all natural.
Wendy Baker, founder and CEO of California edibles brand Space Gem, used the typical artificial box dyes from the store when first starting out. But that quickly changed.
“As I researched, I discovered they weren’t even vegan and had alarming effects on our health—linked to behavior changes, anger, cancer, and more,” Baker told GreenState. “That realization led me to fully commit to using natural, organic food colors.”
Red 40, found in Doritos, all Jell-O, Froot Loops, and more, is made from petroleum byproducts and coal tar derivatives. Research has shown it may cause DNA damage, colonic inflammation, and impact the gut microbiome.
Chemicals are combined with petroleum byproducts to create Yellows Five and Six. These dyes are in bouillon, baked goods with yellow filling, Lucky Charms, and funfetti cakes. They are also linked to allergic reactions.
Plenty of people have been moved to cut out artificial dyes after learning how manufacturers make these colors. This switch also increases the bottom line, but many brands are taking the jump anyway.
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Food dyes in edibles? Maybe not forever
Red 40 costs a few dollars, while organic food coloring rings up in the hundreds. The natural options can also be less concentrated, which means it takes more product to reach the desired hues. These dyes also require more careful handling than artificial options due to light and temperature sensitivities.
This means that it may elongate the manufacturing process and potentially shorten the shelf life of the dye itself. The shorter shelf life of natural dyes adds to the financial burden of specialty storage.
More expensive or not, many brands are making the switch to plant-based. As KANHA CEO Cameron Clarke is known to say, “If we wouldn’t put it in our own bodies, we wouldn’t put it in yours.”
This mantra fuels their rigorous testing standards and use of natural, plant-based dyes. KANHA uses real fruit, vegetables, and even algae in its colorful gummy products. Space Gem employs red currants, radishes, and hibiscus for its candy-red belts and morsels.
Popular brand Kiva is also on Team All-Natural, though they did not share their plant-based secrets. What they did tell GreenState is that the move to natural dyes was a no-brainer for a brand desiring to be at the forefront of consumer-focused quality and innovation.
“If we can make beautiful, colorful products with natural colors, why wouldn’t we?” Kiva senior R&D manager Alex Kato asked GreenState. “Artificial colors are becoming a thing of the past.”
Natural dyes are the future of weed
Making the jump from artificial food dyes to natural, vegan options can be expensive. For brands intent on consumer trust, it seems to be a must. Not every weed brand can afford to change its formulations, but they may want to find it in the budget. The edibles world may be trending away from petroleum-based coloring options. Those who don’t make the switch may go the way of the dinosaurs.
