Robert F. Kennedy Jr., also known as RFK Jr., U.S. Secretary of Health and Human Services, has just announced a major initiative that could transform the American food landscape: a plan to phase out eight widely used synthetic food dyes by the end of 2026. This bold move is part of his "Make America Healthy Again" campaign and is supported by the U.S. Food and Drug Administration (FDA) and public health advocates nationwide.
What’s Being Phased Out?
The following artificial dyes are part of the planned phase-out:
These dyes are commonly found in candies, cereals, beverages, baked goods, snack foods, and even pickles and salad dressings.
Why the Change?
Although these synthetic dyes are currently approved for use in the United States, recent studies—and years of advocacy by consumer and health groups—have raised concerns about their potential impact on health, especially in children. Some research links these dyes to behavioral issues like hyperactivity and ADHD in sensitive individuals.
While the FDA has stated that evidence of harm to the general population is not conclusive, the agency acknowledges that reducing exposure to artificial additives may benefit vulnerable groups.
What This Means for Food Managers
If you’re a Certified Food Protection Manager or are studying for your FMC® Food Managers Certification, this news matters. As synthetic dyes are phased out, manufacturers, restaurants, food trucks, and grocery providers will need to adjust recipes, labels, and ingredient sourcing.
Food managers will play a crucial role in:
-
Monitoring ingredient changes
-
Communicating food label updates to staff and customers
-
Implementing new food safety protocols for natural colorants
-
Educating team members on potential allergens or sensitivities associated with natural dyes
What This Means for FMC® Students and Certificate Holders
EduClasses® programs—including our FMC® Food Managers Certification—are designed to help food professionals stay ahead of regulatory changes. This initiative reinforces why staying current with food safety standards and continuing education is so vital.
Expect updates to food labeling laws, revised supplier guidelines, and possible shifts in consumer demand toward more natural and transparent food products.
Natural Alternatives on the Rise
The FDA has also committed to fast-tracking approval for natural colorants, including options like:
As these natural ingredients enter the mainstream, understanding how they interact with food prep, cooking temperatures, and shelf life will become key knowledge for food professionals.
Final Thoughts
EduClasses® applauds efforts that enhance public health and food safety. Whether you're managing a restaurant, supervising a school kitchen, or running a mobile food unit, staying informed is part of your professional responsibility. And we’re here to help.
Stay up to date with us at www.FoodManagersCertification.com and prepare your team for tomorrow’s kitchen—today.