Since the California Food Safety Act was signed into law in 2023, legislative action on chemical ingredients in foods has grown from a local debate to a national food safety and transparency movement. This legislation became known as the “Skittles ban” when a common ingredient in this popular candy, titanium dioxide, was slated for removal. Skittles will stay on store shelves, as titanium dioxide was ultimately spared from the restricted ingredient list. However, as the January 1, 2027, deadline approaches, there will be other changes you can expect.
The food additives scheduled for phase-out include red dye no. 3, potassium bromate, brominated vegetable oil, and propylparaben. The legislation is meant to encourage food manufacturers to clean up their ingredient lists. After three years of industry preparation, the tangible results of that legislative push are finally arriving. Manufacturers of many ultra-processed snacks, commercial baked goods, candies, sweets, and certain flavored beverages are rolling out reformulated products to stay in compliance. New naturally dyed versions of Skittles and M&M’s are already available with increasing distribution to convenience stores and supermarkets.
These specific ingredients are being phased out due to mounting scientific evidence linking them to serious chronic health issues in adults, including thyroid dysfunction, hormonal disruption, and an increased risk of DNA damage and cancer. Because food manufacturers cannot easily manage two separate supply chains for different states, companies are reformulating their products nationwide. The result is a quiet ingredient overhaul impacting the whole country.
What started as a political debate in California three years ago has gone mainstream to help protect consumers nationwide. This shows that when consumer safety standards are raised, the global food industry can adapt. Once again, California is a leader in food safety and nutrition standards.
These updates are reaching local classrooms as well. The California School Food Safety Act is set to eliminate six synthetic dyes, including the ubiquitous Red 40 and Yellow 5, from all foods served or sold in K-12 public schools. For years, pediatric health research has pointed to an association between these specific synthetic colorings and hyperactivity and behavioral disruptions in sensitive children. Removing these unnecessary chemicals from school breakfasts, sports drinks, and lunchtime snacks is a major victory for student focus and overall well-being.
The good news is that creating vibrant colors without synthetic chemicals is surprisingly straightforward. Food scientists are turning back to nature, utilizing pigments extracted from real foods. Beta-carotene from carrots and turmeric supply brilliant yellows and oranges, beet juice and purple sweet potato create deep reds, and spirulina provides beautiful blues and greens.
While switching to plant-derived pigments eliminates the potential risks associated with synthetic chemicals, naturally dyed candy is still a major source of concentrated sugar. Swapping chemical dyes for fruit and vegetable extracts doesn’t reduce the sugar content or the potential risks of consuming excess sugar, such as tooth decay, heart disease, and non-alcoholic fatty liver disease. Nor do these naturally dyed treats provide significant amounts of vegetables and fruit to offer meaningful health benefits. They are still meant to be enjoyed mindfully and in moderation.
As we approach the upcoming 2027 implementation, we can rest assured that we are moving in the right direction with food ingredient safety. While expanding access to healthy food, especially fruit and vegetables, remains a top priority to make real strides in public health, eliminating unsafe ingredients in treats simply makes sense. Ultimately, these tighter standards are an important step forward in protecting all families.
LeeAnn Weintraub, MPH, RD is a registered dietitian, providing nutrition counseling and consulting to individuals, families and organizations. She can be reached by email at RD@halfacup.com.