The U.S. Food and Drug Administration (FDA) has delayed the approval of two food colorings marketed as natural, beetroot red and spirulina extract, following safety concerns raised by industry groups and advocacy organizations. These groups argue that essential safety tests were not conducted, particularly regarding long-term carcinogenic risks and heavy metal exposure. Critics pointed out that the FDA's assessment of spirulina extract did not consider cumulative exposure from various food sources, and the proposed arsenic limits for this dye were significantly higher than those for other products like apple juice. In response to these objections, the FDA plans to revise its approval process for spirulina extract and lower the permissible thresholds for heavy metals. Additionally, the production method of beetroot red, which involves fermentation rather than direct extraction, has raised questions about its classification as a natural product. This delay underscores the challenges food companies face in transitioning away from synthetic dyes, with experts warning of potential legal risks, including consumer lawsuits, if safety and labeling concerns are not adequately addressed.