On July 22, the U.S. Food and Drug Administration (FDA) announced two actions regarding petroleum-based color additives in food, as part of the FDA's "Make America Healthy Again" initiative. The FDA will issue a final order revoking the authorization of Orange B as a food color additive, and has also announced a proposal to revoke the authorization of Citrus Red No. 2 as a food color additive.
It is understood that Orange B was approved as a synthetic food color in the United States in 1966, and was previously permitted for use in sausages, frankfurter casings, and similar products, with a usage limit of no more than 150 ppm in the finished product. As early as November 2025, the FDA had published a proposal to delete the regulations allowing Orange B to be used in frankfurters, sausage casings, and surface coloring. Now, Orange B is officially being phased out.
With the FDA officially phasing out Orange B and moving toward eliminating Citrus Red No. 2, all food products exported to the United States must have their relevant formulations replaced. Therefore, based on the list of natural pigments permitted by the U.S. FDA, we have identified natural orange-colored products that are heat-stable and suitable for low-temperature storage, and have compiled four natural pigment alternative solutions to address the formulation replacement challenges following the removal of these two orange food colors.
Annatto
Annatto is a natural orange pigment with status of mature applications in the North American food industry, and is also a cost-effective alternative solution, suitable for the large-scale production needs of most conventional meat product exporters.
Annatto presents a pure, warm orange tone, with a full orange-yellow base and uniform, translucent color, closely matching the coloring effect of orange, and meets the routine appearance requirements of the mass consumer market for sausages and hot dogs, fitting most conventional orange-red products.
Cochineal Extract
To address the core issue of color deviation when using annatto alone, a blending system using cochineal extract to supplement the red tone and annatto to establish the orange base is recommended. This is currently the core solution for high-end exported meat products.
Through precise proportional blending, it can perfectly restore a bright reddish-orange color, with a full orange base and pure red tone. The saturation, brightness, and shade are consistent with those of the original synthetic pigments, eliminating concerns that changes in product appearance might affect market acceptance.
Paprika Oleoresin
Paprika oleoresin, a natural pigment, can be used for products requiring special certifications such as vegetarian, halal, kosher, etc., meeting the plant-derived ingredient needs of these consumer groups, while ensuring compliant coloring and filling the alternative gap for meat products.
Paprika oleoresin presents a natural orange-red hue, with a clean base color and no dull or mixed shades. Unlike the bright industrial orange of synthetic pigments, its natural texture is prominent, satisfying the appearance requirements of meat products for orange-red casings.
Natural Carotene
Natural carotene is a natural coloring system derived from plant extracts, fully aligning with the North American market's high-end demand for "natural origin, no synthetic additives." Under the premise of compliance, it is mainly used in high-end organic and natural meat product export scenarios.
Natural carotene presents an orange-yellow hue, without the issue of reddish dullness. Its shade ranges between orange and light orange-yellow, with a strong natural texture, suitable for sausages and hot dog casings positioned as "natural, no additives."
In summary, the above four natural pigment alternatives each have their own characteristics and meet the replacement needs. As the FDA continues to tighten regulations on synthetic pigments, the shift to natural pigments is an inevitable industry trend. CNJ NATURE not only helps you avoid export compliance risks but also enhances your product's market competitiveness through natural upgrades.