The Trump administration Tuesday announced an effort to eliminate artificial food coloring dyes, which many believe are not healthy.
Physician and author Mark Hyman told a Health and Human Services press conference he’s a lifelong advocate for addressing chronic disease through food. “Our food system, specifically our regulatory system for food additives and dyes is failing to protect the health of the American people, especially our children. Every day, Americans consume thousands of chemicals in our food, many of which have never been independently tested for long term safety.”
Matt Herrick with the International Dairy Foods Association tells Brownfield the dairy foods industry wanted to do its part to eliminate unwanted dyes. “We reached out to every company, every dairy company, every food company that sells a dairy product in schools and said would you commit to remove, if you have a product that includes any certified artificial dyes, would you commit to remove them? All of them said yes.”
Herrick says most dairy products are already free of artificial dyes.
It’s not the first time dairy food makers have taken proactive steps to make products healthier. Herrick says in the last decade the dairy industry has cut the level of sugar in dairy products in half. “And we’ve done a fantastic job in the last two and a half years. Our commitment was to reduce added sugars to less than ten grams per serving. We’re down to close to seven grams at this point.”
Many food companies have indicated they want to work with the administration to avoid having a patchwork of different state food laws. International Association of Color Manufacturers issued a statement after Secretary Kennedy’s press conference saying, “Requiring reformulation by the end of 2026 ignores scientific evidence and underestimates the complexity of food production. This process is neither simple nor immediate, and the resulting supply disruptions will limit access to familiar, affordable grocery items.”
AUDIO: Matt Herrick discusses dairy industry’s proactive approach to eliminating food dyes with Brownfield’s Larry Lee
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