Our Response to HHS Plan to Phase Out 8 Petroleum-Based Food Dyes

Yesterday’s announcement by U.S. Department of Health and Human Services (HHS) Secretary Robert F. Kennedy Jr. and U.S. Food and Drug Administration (FDA) Commissioner Marty Makary to phase out eight petroleum-based synthetic dyes in food is an important and long-overdue step in the right direction for children’s health and food safety reform.

Since the Chef Ann Foundation was founded, we have advocated for removing artificial dyes and other unnecessary synthetic ingredients from food—particularly in meals served to children. The decision to ban these commonly used artificial dyes responds to a growing body of evidence, including findings from the California Office of Environmental Health Hazard Assessment, linking artificial dyes to adverse neurological effects in children.

While this is an important milestone, removing harmful dyes is the tip of the iceberg for food system reform. The broader issue is the widespread consumption of ultra-processed foods, which now make up nearly 50% of all calories eaten at home in America, and two-thirds of the calories consumed by youth. Ultra-processed foods have been linked to at least 32 health conditions, many of which disproportionately impact children.

We encourage the current administration to continue and expand research examining the prevalence and effects of ultra-processed foods. As the conversation around food policy evolves, it is critical that future regulations and standards be rooted in transparent, science-backed evidence that protects public health.

New regulations should additionally support practical implementation—especially in environments as complex as school food. As the nation’s most recognized expert in helping school food programs reduce their reliance on ultra-processed foods, the Chef Ann Foundation believes systemic change must account for the realities of school food operations. School districts operate in a highly regulated environment where menu planning and food procurement are done far in advance. To successfully implement changes like phasing out synthetic dyes, schools must be given adequate lead time, funding, and clear regulatory guidance.

We further recognize that today’s announcement occurs at a time when the current administration is proposing and enacting significant cuts to agencies such as the U.S. Department of Agriculture (USDA), National Institutes of Health (NIH), FDA, and HHS. Rather than deplete these agencies’ resources, we encourage the administration to strengthen public sector initiatives that seek to make the U.S. food system and American diets fresher, safer, and healthier.

The Chef Ann Foundation’s goal is to ensure that every child in America has access to fresh, whole, and nourishing food—every day, in every school. Banning unnecessary artificial food dyes is an important step toward this goal. We will continue to pursue systemic school food reform and stand ready to support school districts as they navigate these changes.

– Chef Ann Foundation