Removing artificial coloring doesn’t mean they’ll no longer be dyeing food, it means they’ll be using bugs (cochineal) and algae to do it, along with other natural dyes.
If it was just a cost thing I wouldn’t necessarily mind, but it hasn’t been established that natural dyes are always safer than artificial ones. Sometimes taking a lot of a natural thing and concentrating it also concentrates what would otherwise be a low level contaminant that wasn’t concerning, because you’d never consume enough of the non-concentrated thing for it to matter.