ABA pledges to eliminate FD&C colors from school baked goods by 2026
This means that by the 2026/27 school year, at least 96% of ABA-affiliated suppliers will be offering baked goods free of synthetic dyes.
USA – In a landmark move toward cleaner school nutrition, the American Bakers Association (ABA) has announced a voluntary industry pledge to eliminate FD&C (Food, Drug & Cosmetic) synthetic food colors from all baked goods served in U.S. schools by the 2026/27 academic year.
This initiative aims to phase out synthetic food dyes commonly used in school food products, reflecting growing consumer demand for cleaner, more natural ingredients in children’s diets.
The “Baked Goods in Schools Pledge” is a voluntary commitment by ABA member companies to phase out petroleum-based dyes, such as Red No. 40, Yellow No. 5, and Blue No. 1, from products provided through national school breakfast, lunch, and competitive food programs.
These dyes, which have been scrutinised for potential health concerns, are being targeted by both industry and regulators for removal from the food supply.
According to the ABA, nearly 83% of its member companies have already removed certified FD&C colours from school-distributed baked goods, while another 13% have signed the pledge.
This means that by the 2026/27 school year, at least 96% of ABA-affiliated suppliers will be offering baked goods free of synthetic dyes.
The U.S. Food and Drug Administration (FDA) and the Department of Health and Human Services (HHS) have also announced plans to phase out these dyes nationwide by 2027 as part of the “Make America Healthy Again” initiative, citing health concerns and the lack of nutritional benefits from these artificial colour additives.
Major food companies, including General Mills and Kraft Heinz, have joined the effort by pledging to remove certified colors from their products served in schools and retail markets by 2026 and 2027, respectively. General Mills, for example, has already made 85% of its U.S. retail products free of certified colours and aims for a complete phase-out of all certified colours in school foods by summer 2026.
Kraft Heinz also plans to avoid launching any new products with FD&C colors and to replace existing uses with natural color alternatives or reformulated products that meet consumer preferences.
ABA’s move follows similar action from the International Dairy Foods Association, which recently pledged to eliminate artificial colors from milk, cheese, and yogurt products served in schools.
Together, these voluntary efforts signal a growing industry shift toward cleaner labels and more transparent ingredients in foods served to children.
The ABA will continue to support its members through the transition, offering guidance and resources to ensure compliance and maintain product quality.
As the baking industry embraces this change, the pledge stands as a proactive step toward healthier school food environments, one that reflects both consumer demand and public health priorities.
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