Local bakery now replacing artificial food dyes with natural alternatives

The U.S. Food & Drug Administration recently reported that certain artificial food dyes are bad for our health, and although no federal ban of these dyes has been put in place, one local business has already removed them from their kitchen.

Mason Dixon Bakery & Bistro has already started using more natural alternatives for food dyes, with the aim of offering healthier alternatives.

Mason Dixon Bakery + Bistro first artificial dye-free eatery in Alabama

Mason Dixon owner and CEO Rachel Bryars said she has been frustrated that harmful food dyes are in so many American products from foods and treats to even medicines and vitamins.

When she acquired Mason Dixon in September of 2024, she launched an initiative to go artificial dye-free. The move was a passion project in deep alignment with the bakery’s mission to create products that are healthy alternatives.

“With the support and expertise of Founder Ashley Johnson and the dedication of the bakery team, we are proud to say we are the first 100% artificial dye-free bakery in Alabama.

Although this decision was made before and separate from the FDA’s announcement to phase out all petroleum-based synthetic food dyes over the next two years, we’re excited to lead the way and show it is possible to have color without chemicals.”

Rachel Bryars, CEO, Mason Dixon Bakery & Bistro

Steps the bakery has taken to replace artificial food dyes include:

• Reds are made with concentrated organic red beet juice, which is known to support heart health and digestive functionality.
• Blues are achieved with organic blue spirulina powder, a superfood rich in protein, vitamins, and antioxidants.
• Yellows are created with turmeric powder, known for its anti-inflammatory and immune-boosting properties.
• Pinks are made with organic dragon fruit powder, known for supporting gut health, the immune system, heart health, and helping manage blood sugar and reducing inflammation.

How does the change affect the menu?

Using more natural dyes means the cost of ingredients increase for Mason Dixon, but Bryars said she does not see this as a problem for customers moving forward.

She said so far, she has found that guests are happy to pay an appropriate price for their products because of their commitment to better ingredients across the board.

“The move to become artificial dye-free was the natural choice for us from a health, wellness, and customer-centric perspective — we never want to serve our guests food we ourselves wouldn’t want to eat or give our children.”

Rachel Bryars, CEO, Mason Dixon Bakery & Bistro

She added that from a business perspective, the bakery is managing the reality of the increased food costs.

“We now pay for 2 ounces of natural dyes what we used to pay for a gallon of the artificial dyes. Still, we know it was the right decision and appreciate our community’s support.”

Rachel Bryars, CEO, Mason Dixon Bakery & Bistro

What’s wrong with artificial food dyes?

A news release issued recently from the USDA states that these artificial dyes have contributed to the new epidemic of childhood diabetes, obesity, depression and ADHD.

“Given the growing concerns of doctors and parents about the potential role of petroleum-based food dyes, we should not be taking risks and do everything possible to safeguard the health of our children.”

USDA via press release

Mason Dixon bakery & Bistro is located at 415 Church St NW, Huntsville, AL 35801. They are open Tuesday-Saturday from 7AM to 4PM.

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