U.S. Dairy Industry Plans to Eliminate Artificial Colors by 2027
The International Dairy Foods Association (IDFA) announced the voluntary commitment in July 2025. Participants agreed to set a collective deadline for reformulating recipes, without waiting for individual company decisions. The program is expected to be completed by the end of 2027.
Progress was reported during a meeting at the United States Department of Agriculture (USDA) headquarters, attended by Agriculture Secretary Brooke Rollins, Health and Human Services Secretary Robert F. Kennedy Jr., dairy industry representatives, and ice cream manufacturers. The event showcased products free of artificial colors, made from American farmers' milk.
In reformulating their recipes, companies aim to maintain the taste, texture, and other attributes important to consumers. IDFA noted that manufacturers are working with ingredient suppliers and investing in re-engineering production processes. Richard Graeter, President and CEO of Graeter’s Ice Cream and chair of the IDFA ice cream board, stated that over the past year, companies of various sizes have reviewed recipes, collaborated with suppliers, and invested in their facilities.
The ice cream initiative is part of three voluntary IDFA programs focusing on consumer protection and public health issues. The other two programs are related to school nutrition. Under the “Healthy Dairy Products in Schools” project, manufacturers pledged to remove artificial colors from milk, cheese, and yogurt supplied for the school program. According to the association, this commitment was fulfilled by the start of the 2026/2027 school year.
A separate program addresses added sugar in flavored milk for schools. Participating manufacturers limited its content to 10 grams per eight-ounce serving, approximately 0.24 liters, representing a reduction of 57%. Rollins noted that 37 processing facilities, covering about 90% of school milk supplies, met sugar commitments, and all 57 processors participating in the dairy program excluded artificial colors from relevant products.
Rollins described these measures as facilitating healthier choices for families. Kennedy presented the recipe changes as part of the Trump administration's “Make America Healthy Again” initiative. Michael Dykes, President and CEO of IDFA, stated that voluntary coordinated action should accommodate evolving consumer demands while preserving nutritional value, taste, affordability, and choice. The association represents dairy product producers and sellers, including companies and cooperatives producing milk, cheese, ice cream, yogurt, and dairy ingredients.
