U.S. Dairy Industry Commits to Removing Artificial Colors by 2027
Ice cream manufacturers in the United States are preparing to remove permitted artificial colors from their natural milk products available at retail outlets by the end of 2027. According to the International Dairy Foods Association (IDFA), this voluntary commitment involves companies that constitute more than 90% of the U.S. market, with some products already meeting the new standards.
The IDFA announced the commitment in July 2025, emphasizing a collective effort to reformulate recipes without waiting for individual company decisions. This timeline anticipates completion by the end of 2027, with progress reported at a meeting held at the United States Department of Agriculture (USDA), attended by key industry and government figures.
During this USDA event, Agriculture Secretary Brooke Rollins and Health and Human Services Secretary Robert F. Kennedy Jr. joined industry representatives in showcasing existing products made from American farmers' milk that are free from artificial colors. The reformulation process focuses on preserving taste, texture, and other qualities valued by consumers.
To achieve these goals, ice cream manufacturers are collaborating with ingredient suppliers and investing in production process re-engineering. Richard Graeter, President and CEO of Graeter’s Ice Cream and chair of the IDFA ice cream board, noted that a broad range of companies has been reviewing recipes and investing in facilities for over a year.
This commitment is part of a broader effort by the IDFA to address consumer protection and public health through three voluntary programs. Besides the ice cream initiative, the “Healthy Dairy Products in Schools” project has successfully removed artificial colors from school dairy offerings such as milk, cheese, and yogurt by the beginning of the 2026/2027 school year.
Additionally, a program focused on reducing added sugar in flavored milk for schools has resulted in a 57% reduction in sugar content, adhering to a limit of 10 grams per eight-ounce serving. Secretary Rollins highlighted that these efforts cover 90% of the milk supply for schools, with 37 facilities meeting the new sugar standards and all 57 participating processors excluding artificial colors.
These initiatives are seen as part of the broader “Make America Healthy Again” campaign. Michael Dykes, President and CEO of IDFA, stated that the coordinated voluntary efforts reflect a responsive approach to evolving consumer preferences, aiming to maintain nutritional value, taste, affordability, and choice throughout the industry.
