In a major shift, food giants Kraft Heinz and General Mills announced last week that they will cut artificial dyes from their products. The news is just the latest victory for Health and Human Services (HHS) Secretary Robert F. Kennedy, Jr., and the “Make America Healthy Again” (MAHA) movement.
Both companies, which are longtime staples in American kitchens, say dye use is already limited to a fraction of their products, but have pledged to comply with an HHS initiative to reduce those numbers further. This move proves that Kennedy’s approach of negotiation over regulation is yielding results and shifting industry standards.
General Mills has committed to removing all artificial dyes from its U.S. cereals and foods served in K-12 schools by summer 2026, and from its entire U.S. product portfolio by the end of 2027. The company notes that 85 percent of its U.S. retail products are already free of synthetic colors.
Kraft Heinz announced it will no longer launch new products containing artificial dyes in the U.S. and aims to eradicate dyes from the remainder of its U.S. portfolio by the end of 2027.
Both of these announcements came following the establishment of the MAHA Commission by President Trump earlier this year. This broad initiative is aimed at combating chronic disease and overmedication by improving food quality and restoring public confidence in health agencies.
As part of this effort, HHS and the Food and Drug Administration (FDA) announced plans to phase out eight petroleum-based synthetic dyes from the food supply, targeting complete eradication by the end of next year. The crackdown focuses initially on Citrus Red No. 2 and Orange B, planned for removal in the coming months, with plans to eliminate six others — Green No. 3, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, and Blue No. 2 — by year’s end.
These dyes have long been staples in processed foods but have been linked to behavioral issues like hyperactivity in children and allergic reactions or sensitivities. Additionally, some dyes have shown potential carcinogenic effects in animal studies, raising concerns about long-term health risks.
To support the transition away from these substances, the FDA is fast-tracking approvals for natural color alternatives and partnering with the National Institutes of Health to study food additive impacts on health — especially for children.
Starbucks, a leader in American coffee culture, already avoids artificial dyes, artificial flavors, and high-fructose corn syrup. After a recent meeting with Secretary Kennedy, CEO Brian Niccol pledged to “further MAHA” the company’s offerings.
This meeting came just a week after Starbucks unveiled it was testing a protein cold foam aimed at health-conscious customers as part of its broader “Back to Starbucks” plan.
Big-box retailer Sam’s Club is taking decisive action as well, promising to purge over 40 synthetic additives, including artificial dyes, from its Member’s Mark private-label foods by the end of 2025. The company says 96 percent of its targeted products are already compliant.
Fast-food chain In-N-Out Burger has also replaced Red 40 and Yellow 5 in its strawberry shakes and pink lemonade with beet juice and turmeric, and is swapping high-fructose corn syrup for natural sugar.
Steak ‘N Shake famously switched to beef tallow for cooking its french fries in January, moving away from seed oils, and plans to sell jars of tallow at its restaurants starting June 23.
Spice and seasoning giant McCormick, meanwhile, is actively removing artificial dyes and reducing sodium in its products, reflecting a wider industry shift toward simpler, more natural ingredients.
These changes reflect a growing consumer demand for cleaner, more transparent food options. Shoppers increasingly seek products free from synthetic additives, pushing companies to respond not just to regulators but to market preferences. With an assist from Kennedy and HHS, consumer choice is finally influencing what ends up on supermarket shelves, empowering families to make healthier decisions.
The Centers for Disease Control and Prevention (CDC) reports that 90 percent of the nation’s $4.5 trillion in annual healthcare expenditures are for people with chronic and mental health conditions, highlighting the enormous financial burden these diseases create. If initiatives like removing artificial dyes from foods successfully reduce the prevalence of chronic illnesses linked to poor nutrition and overmedication, it will mean both better health outcomes for Americans and lower healthcare costs.
Beyond the clear health benefits, MAHA could also help ease pressure on government programs like Medicaid and Medicare, as well as private insurers, by targeting harmful substances associated with costly conditions such as obesity, diabetes, and behavioral disorders.
In this light, MAHA’s focus on improving nutrition and food quality is not simply a public health effort — it is a strategic investment in the nation’s fiscal health and long-term economic prosperity.
At its core, the MAHA campaign is a win for families, public health, and consumer choice. It directly addresses the rise in chronic disease and overmedication — especially among children. Federal officials cite alarming statistics on obesity, diabetes, and behavioral disorders, framing these changes as long overdue and essential to reversing decades of declining health in the United States.
The American food industry still has a long way to go to meet the same health and safety standards of other developed nations. But under pressure from Kennedy and a growing army of MAHA advocates, food companies are finally taking their role in promoting the health and well-being of the American people seriously.
Sarah Katherine Sisk is a proud Hillsdale College alumna and a master’s student in economics at George Mason University. You can follow her on X @SKSisk76.
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