Nestlé Commits to Eliminating Artificial Dyes from Foods in the U.S. by 2026

Nestle announced on Wednesday its commitment to eliminate artificial colors from its food and beverages in the U.S. by mid-2026. This decision aligns with a growing trend among major food companies; last week, Kraft Heinz and General Mills also confirmed they would remove artificial dyes from their U.S. products by 2027.

Notably, General Mills will eliminate these dyes from its cereals and any foods served in K-12 schools by mid-2026. This move has garnered widespread public support, with approximately two-thirds of Americans advocating for the restriction or reformulation of processed foods to exclude ingredients like added sugars or food dyes.

States such as California and West Virginia have taken legislative action by prohibiting artificial dyes in foods provided to schools. In Texas, Governor Greg Abbott recently signed legislation requiring products containing artificial dyes or additives to feature a safety label starting in 2027.

This label will indicate that the ingredients are “not recommended for human consumption” in several countries, including Australia and Canada. The federal government is also intensifying its scrutiny of artificial colors.

In January, shortly before President Trump took office, U.S. regulators banned the dye Red 3 from food products due to potential cancer risks. In April, Health Secretary Robert F. Kennedy Jr. and FDA Commissioner Marty Makary announced plans to eliminate synthetic dyes by the end of 2026, primarily through voluntary compliance from the food industry.

Nestle has made similar pledges in the past but failed to follow through. Initially, in 2015, the company announced it would remove artificial flavors and colors by year’s end, a promise that was not upheld.

However, Nestle stated that over the past decade, it has worked to remove synthetic dyes, claiming that 90% of its U.S. portfolio is dye-free. The company’s U.S. CEO, Marty Thompson, emphasized the importance of adapting to changing consumer nutritional preferences and needs.