Major US Ice Cream Manufacturers Pledge to Remove Artificial Dyes by 2028

In a significant development, approximately 40 major manufacturers of ice cream and frozen dairy desserts in the United States have pledged to remove seven petroleum-based artificial dyes from their products by 2028. This commitment, representing about 90% of the U.S. ice cream supply, comes in response to calls from the Trump administration and health advocates to address potential health concerns associated with synthetic dyes.

The dyes to be phased out include Red 3, Red 40, Green 3, Blue 1, Blue 2, Yellow 5, and Yellow 6. This move is part of a broader effort by food manufacturers to heed calls for removing synthetic dyes over concerns about potential health effects. Companies such as Nestle have already announced plans to pull artificial colors from their foods. The U.S. Food and Drug Administration (FDA) Commissioner Marty Makary described this as "a Renaissance moment for health in America."

Michael Dykes, president of the International Dairy Foods Association, confirmed the commitment but did not identify the specific firms involved, although Turkey Hill Dairy's chief executive Andy Jacobs was present at the announcement. The FDA has maintained that approved dyes are safe, but health advocates have long called for their removal, citing studies that suggest they may cause neurobehavioral problems in some children.

Health Secretary Robert F. Kennedy Jr. has been vocal in criticizing these dyes and pressuring manufacturers to remove them. Federal officials have encouraged the use of natural alternatives such as fruit juices and plant extracts. The FDA has recently approved new natural color additives, including a blue color made from the fruit of the gardenia, which can be used in various products.

While the removal of artificial dyes is seen as a positive step, experts caution that it does not necessarily make ice cream a healthy option. Deanna Hoelscher, a University of Texas nutrition expert, noted that ice cream still contains added sugars and saturated fat, which are significant contributors to chronic disease. She emphasized that ice cream should be consumed in moderation, regardless of the dye source.

Makary also hinted at upcoming federal dietary guidelines that may challenge established links between saturated fat and heart disease, suggesting a shift in the perception of natural saturated fat. The average American consumes about 4 gallons of ice cream per year, highlighting the significance of this industry-wide change.

The FDA has also encouraged food manufacturers to speed up the removal of the dye known as Red 3, which was banned in January due to its potential carcinogenic effects in laboratory rats. Food makers have until 2027 to comply with this regulation. However, some consumer advocacy groups have expressed skepticism about relying on voluntary action, questioning whether companies will follow through on their commitments.

Thomas Galligan, a scientist with the Center for Science in the Public Interest, noted that while companies may make promises to generate goodwill, it remains to be seen if they will actually implement the changes. This voluntary effort by the ice cream industry reflects a broader trend in the food sector towards more natural and healthier ingredients, driven by consumer demand and regulatory pressure.