Regulatory deadlines, retailer requirements and consumer demand are pushing pet food manufacturers to expedite the phase out synthetic additives. Manufacturers must find replacements that maintain quality, stability or performance.

The FDA revoked approval of FD&C Red No. 3 effective January 15, 2027. Federal agencies are also working with industry to eliminate Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2 and Green 3 by the end of 2026. As of February 2026, manufacturers can also claim “no artificial colors” when using natural sources such as beet or spirulina.

Pressure is also mounting at the state level. California’s Food Safety Act bans food containing Red Dye 3 beginning January 1, 2027. West Virginia passed legislation in March 2025 banning products containing the seven primary synthetic dyes. New York and Illinois have introduced similar bills.

Retailers and Brands Are Moving Ahead

Petco has already removed dog and cat food containing artificial colors, flavors or preservatives from its shelves, forcing many brands to reformulate to maintain access.

Purina committed to removing artificial flavors and preservatives across its portfolio by 2025, and its core lines already avoid artificial colors and flavors. Mars Petcare has positioned CRAVE and NUTRO as fully natural and is reformulating PEDIGREE dry kibble. Blue Buffalo has long excluded artificial additives and is already aligned with new expectations.

Replacements Are Not Plug-and-Play

Options like carmine and anthocyanins replace Red 3 and Red 40; turmeric, annatto and beta-carotene replace Yellow 5 and Yellow 6; bone broth and hydrolyzed liver replace artificial meat flavors; and mixed tocopherols or rosemary replace synthetic preservatives such as BHA, BHT and TBHQ.

Many replacements require unique system adaptation. Different natural systems behave differently under heat, light and oxidation. Carmine may work in heat-stable applications, while beetroot may be better suited for dry kibble. Brown tones may require caramel color or burnt sugar. Blue and green shades may depend on newer options such as butterfly pea flower and spirulina.

Standard natural colors can degrade during extrusion. Some additives use synthetic carriers that may conflict with clean-label claims. Not every human-grade ingredient is safe for pets, so AAFCO or GRAS status must be confirmed. Natural flavors can also raise oxidation risk, making antioxidant systems more important for shelf life.

Natural additives often need more protection during manufacturing, making the production method crucial.

One key recommendation is post-extrusion application. Moving color and flavor addition to coating systems after extrusion helps preserve functionality because the ingredients avoid the highest temperatures and can be absorbed more effectively.

Low-heat methods can better protect ingredient integrity. Freeze-drying preserves color and flavor through sublimation. Cold-pressing keeps temperatures below 120°F. Air-drying uses controlled heat to protect the structure and palatability. Manufacturers should also consider encapsulated color systems and add natural antioxidants during cooling to reduce oxidation.

Facility Readiness

For many manufacturers, existing lines were not designed for temperature-sensitive natural systems. That means facility capability will play a direct role in how quickly and effectively companies can adapt.

Several areas might need special support, including coating systems, cold-processing equipment, drying technologies, improved ingredient handling and dosing, and packaging or environmental controls that protect product integrity through distribution.

Manufacturers that align product development with process engineering and facility design will be better positioned to meet deadlines and maintain performance.

Natural colors and flavors are becoming the baseline in pet food. Regulations are tightening, retailers are enforcing higher standards and major brands are already moving. The manufacturers that succeed will be those who treat this shift as a coordinated change across formulation, processing and facility design.

Download the full white paper here.

About the author: Gregory Daniel is a seasoned expert in pet food R&D and manufacturing, with over two decades of experience optimizing production processes and both driving and deploying innovation. With a background in mechanical engineering, he spent 22 years at The Iams Company/Procter & Gamble and Mars Petcare, leading advancements in pet food and treat development into production through statistical process optimization and developing novel products that were designed to be successful in production. His expertise spans product and process development, specialized design concepts and fit-for-purpose equipment selection. Prior to joining Haskell, Gregory served as a trusted advisor to major pet food companies, helping them streamline operations, enhance product flexibility and implement LEAN Six Sigma methodologies.