Nestlé has moved to reformulate its products in the United States, announcing its commitment to removing artificial colors from all food and beverages it markets by mid-2026.
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This move comes amid growing public pressure and escalating calls for improved food safety standards, at a time when several states and major companies have begun taking similar measures to limit the use of artificial additives.
Nestlé is seeking to fulfill a previous pledge it announced in 2015 to eliminate artificial flavors and colors, but which it did not fully implement at the time. In its latest statement, the company said that most of its current recipes are already free of these substances, including the dye "Red 3," which was banned by the US Food and Drug Administration (FDA) this year.
She noted that the few remaining products, such as Nesquik's strawberry milk and Toll House Funfetti biscuit dough, have begun to undergo modifications to remove the colors from them.
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Nestle's announcement is part of a wave of transformation in the food industry, with Kraft Heinz and General Mills recently pledging to remove artificial additives from their products by 2027, while the latter has also committed to removing artificial dyes from breakfast cereals and school foods by the middle of next year.
As part of legislative efforts, the governor of Texas approved a new law requiring warning labels on foods containing artificial additives starting in 2027, in a move aimed at informing consumers of health risks associated with ingredients that are banned in a number of countries such as Australia, Canada and the European Union.
These changes come against the backdrop of opinion polls showing that about two-thirds of Americans are calling for stricter laws to regulate the ingredients of processed foods, especially those containing added sugar, colors, and preservatives.
It should be noted that about 20% of food products in the United States still contain artificial dyes such as "Red 40" and "Yellow 5," which have been linked to health problems including hyperactivity disorders in children, hormonal diseases, and carcinogenic risks.
Researchers and food industry officials have recommended using natural alternatives, such as beetroot or carrot juice, to color products instead of relying on chemical compounds, while the effect of these alternatives on taste and texture is still being evaluated.
