Some major changes are coming to some of the most recognizable brands in your grocery store. New efforts, spurred in part by initiatives from Health Secretary Robert F. Kennedy Jr., aim to eliminate unhealthy ingredients and prioritize public health.
Health Secretary RFK Jr.’s, “Make America Healthy Again” platform tackles what he calls a “corrupt alliance” between drug companies, food manufacturers, and regulatory agencies, which he believes is fueling chronic disease epidemics in the United States.
FDA’s Food Dye Ban
A recent step taken in the broader movement is the Food and Drug Administration’s (FDA) decision to phase out petroleum-based synthetic dyes by the end of 2025.
FDA Commissioner Marty Makary highlighted the urgency of this shift at a recent press conference, stating, “For the last 50 years, American children have increasingly been living in a toxic soup of synthetic chemicals.”
The FDA will eliminate six synthetic dyes from the U.S. market by the end of this year, including Red 40. Additionally, it is requesting food companies to phase out Red 3, used in candies and beverages, by the close of 2026. Commissioner Makary noted that the agency plans to work collaboratively with food manufacturers, aiming for a voluntary transition while using regulatory tools if necessary.
Critics have questioned the voluntary nature of these regulations, and whether food manufacturers will prioritize public health without stricter enforcement measures. Advocacy groups argue that relying on companies to self-regulate creates significant risks, as profit-driven motives often outweigh health considerations. Additionally, there is skepticism about the timeline for phasing out harmful additives, with many questioning whether voluntary compliance will lead to delays.
“I believe in love; let’s start in a friendly way and see if we can do this without any statutory or regulatory changes. But we are exploring every tool in the toolbox to make sure this gets done very quickly”, Makary said.
This ongoing debate raises the question of how various companies within the industry are responding. Some major brands and manufacturers have already announced moves to align with RFK’s priorities.
Starbucks
Starbucks has announced a series of health-conscious changes to its recipes and menu offerings. During a meeting with RFK Jr., CEO Brian Niccol highlighted the company’s ongoing efforts to remove artificial additives from its products.
Starbucks has already removed artificial dyes, artificial sweeteners, high-fructose corn syrup, and artificial flavors from its offerings. Niccol has also indicated a broader commitment to health, with moves like testing a sugar-free vanilla latte topped with protein banana cold foam and reducing sugar levels in its matcha powder—a shift that reportedly boosted sales of the drink by 40%. While future commitments remain vague, Starbucks has trended towards healthier options in recent years.
General Mills and Kraft Heinz
Food manufacturers General Mills and Kraft Heinz are also pledging to eliminate artificial dyes.
General Mills has announced they are removing certified colors from all its U.S. cereals and school-specific foods by mid-2026, with a broader goal of removing them from their retail portfolio completely by the end of 2027.
Kraft Heinz has taken a similarly aggressive approach. The company announced it will no longer use synthetic Food, Drug & Cosmetic (FD&C) colors in any new products and plans to eliminate these dyes from its entire U.S. product line by the end of 2027.
Steak ‘n Shake Ends Use of Seed Oils
Steak ‘n Shake is taking an extra leap by overhauling its ingredients to exclude seed oils. RFK Jr. has been vocal about the dangers of seed oils, referring to them as “one of the most unhealthy ingredients we have in foods.” Although some health experts contest these claims, the chain has moved forward with its transition.
Starting earlier this year, the chain’s fries, onion rings, and chicken tenders are now fried exclusively in beef tallow. Additionally, Steak ‘n Shake switched their butter blend away from using seed oils.
Can These Changes Make a Difference?
The broader question remains whether these efforts will lead to meaningful improvements in public health. Advocates argue that removing harmful additives and chemicals from food has the potential to reduce rates of chronic illnesses like diabetes, obesity, and cardiovascular disease. These moves also reflect growing consumer demand for natural, nutritious foods.
Reformulating popular products without altering their flavor or shelf life is a costly and complex process. Additionally, industry pushback could slow these transitions, particularly among companies still reliant on artificial additives for cost efficiency. Absent new regulations, many brands may be hesitant to change profitable formulas.
The food industry is at a crossroads, balancing consumer demand, regulatory shifts, and corporate responsibilities. While hurdles remain, the momentum behind these initiatives signals a shift in how food companies approach health and nutrition.
