WK Kellogg Co will eliminate artificial colors in all cereal manufacturing by end of 2026
Production of cereals using the new recipes will begin later this year, with reformulated products shipping to retailers before year-end.
USA – WK Kellogg Co has announced an accelerated timeline to completely eliminate artificial colors and the chemical preservative BHT across its full portfolio of cereals and packaging by the end of 2026.
The Battle Creek, Michigan–based food manufacturer is achieving this major manufacturing milestone a full year ahead of its original target date of 2027, responding to shifting consumer preferences for cleaner, simpler ingredient lists across iconic household brands such as Froot Loops and Apple Jacks.
Production of the reformulated cereal recipes will begin later this year, with new boxes shipping to retail stores nationwide before the end of December.
Under the updated formulas, petroleum-based artificial dyes are being replaced with natural colorants derived from plant-based ingredients, including fruit and vegetable juices, turmeric for yellow hues, and annatto for orange shades.
To execute this transition at scale without altering the taste, texture, or vibrant appearance of its cereals, WK Kellogg made substantial capital investments to upgrade its processing facilities and secure reliable raw ingredient supply chains.
The accelerated shift follows years of heightened public advocacy and regulatory pressure surrounding synthetic food additives in American breakfast products.
Consumer advocacy groups, public health figures, and grassroots campaigns had routinely called on the cereal producer to phase out synthetic dyes.
In preparation for the full transition, WK Kellogg had already removed artificial colors from products served in school food programs and halted the development of new offerings containing synthetic dyes.
Additionally, the accelerated removal of BHT (butylated hydroxytoluene) from cereal liner packaging coincides with broader food industry efforts to modernize packaging materials.
Company executives noted that rigorous consumer sensory testing was conducted to guarantee that updated products match the taste profiles and visual standards consumers expect.
Chief Growth Officer Doug VanDeVelde said identifying natural alternatives for every colour in the spectrum proved challenging, but the company successfully maintained the signature look and flavour fans love.
The transition also aligns with the company’s recent launch of its SPOONS on-pack nutrition guide, reflecting a broader commitment to ingredient simplicity.
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