Latest News

Red Dye No.3 Is Officially Banned In The USA.

SeaStock

21/01/2025

Red Dye No. 3 (erythrosine) is officially banned in the United States of America, as of January 15, 2025.

The Food and Drug Administration (FDA) banned Red No.3 from all foods, beverages and ingested drugs, with companies required to remove it from products by January 2027.

This controversial additive has been prohibited in cosmetics since 1990. Yet, it continued to appear in over 2,800 consumable products. “At long last, the FDA is ending the regulatory paradox of Red 3 being illegal for use in lipstick, but perfectly legal to feed to children in the form of candy,” said Dr. Peter Lurie, president of the CSPI.

“This is a big win for consumers, that this cancer-causing chemical is finally going to be out of the food supply. It is long overdue,” said Melanie Benesh, vice president for government affairs at the Environmental Working Group-an organisation that has joined the petition to end the use of Red No.3.

Where Red Dye No. 3 is Found:

  • Candies: Dubble Bubble chewing gum, Pez, Ring Pops, and Brach’s Candy Corn
  • Beverages: Nestlé Strawberry Milk, fruit juices
  • Snack Foods: Fruit by the Foot
  • Baked Goods: Hostess Ding Dongs
  • Medications: Vyvanse, Tylenol PM, gabapentin, and doxycycline

SeaStock: Pioneering a Healthier Future

SeaStock’s R-PE Red Pigment derived from Asparagopsis seaweed is here to lead the way. This sustainable, safe alternative can replace artificial dyes in pharmaceutical, cosmetic, and food products, offering peace of mind for consumers and a healthier choice for our planet.

SeaStock’s high-purity pigment is ideal for advancing medications, biotechnology, cosmetics and food colourants. Its natural origin ensures superior quality and sustainability. Offering a safer, eco-friendly solution. Our commitment goes beyond just replacing harmful additives. We believe in creating solutions that align with a more sustainable and responsible food system—one that prioritises both human health and environmental stewardship.

The Future of Food: Natural, Safe, and Sustainable

The food we share with loved ones shouldn’t come with risks or uncertainties. By choosing natural alternatives, we can reduce potential harm and take a significant step toward a healthier future for all. Together, we can demand better, choose better, and build a food system that works for people and the planet.

As the demand for clean-label ingredients rises, we’re proud to support healthier choices for people and the planet.

DR SANJANA SENTHILKuMaR

Research Scientist

Dr Sanjana Senthilkumar is a Ph.D. graduate of Philosophy in Biosciences and Bioengineering, from the Indian Institute of Technology Guwahati, and holds a Bachelor of Technology in biochemistry from Sathyabama University, in India. During this time Sanjana gained vast research knowledge on plant secondary metabolites and their physiochemical properties. Her nearly decade-long experience spans across plant tissue culture, natural product chemistry, photo-physics, and various analytical techniques. She possesses skill in experimental design, research review, execution, data analysis, and scientific writing. She has led and executed a research entrepreneurship project, which involved design, development, and patenting of an innovative apparatus for use in chemistry laboratories. Additionally, she has undertaken several roles as a trainer, teaching assistant, supervisor, instrument operator, and laboratory demonstrator. Sanjana has been appointed to the position of Research Scientist to support the next phase of the Company’s commercial growth. Tasked specifically with helping establish a scientific approach to developing sustainable and commercially viable biomass growth of macro algae.

Zoe HOpKINSON

Production Technician

In 2023 Zoe completed a Bachelors in Coastal and Marine Science at Curtin University. During her study Zoe also gained work experience as an aquaculture volunteer, including roles with PhD students and Department Primary Industry Resource Development (DPIRD).  In addition Zoe worked at the Geraldton TAFE commercial hatchery, which introduced her knowledge to cultivate Asparagopsis seaweed and aquaculture operations.
Within completing Zoe's degree, she also completed field work studies on fish behaviours and interacted with multiple marine based professionals.  Zoe had access to innovative technology that made her learning & experiences much more immersive and accessible, enabling her to gain experience in technologies, equipment and platforms used within the aquaculture research industry.  Zoe is thrilled to be a part of the Seastock science team, which has further ignited her passion for the ocean and participating in work which will benefit the state of our climate. Working towards a more positive future for all.