When students in West Virginia begin their school year next month, they will notice a change on their cafeteria trays. Approximately 240,000 pupils in both large and small districts will no longer find red Jell-O fruit cups, yogurt with colorful sprinkles, or older versions of Cool Ranch Doritos in their meals. These foods, noted for containing synthetic dyes, are being replaced by items colored with natural ingredients like vegetables, spices, and seeds.
This development follows the signing of a significant new law by West Virginia Governor Patrick Morrisey in March, which bans seven types of artificial colorings from school meals. This makes West Virginia the first state to enforce such a ban, with the law coming into effect on August 1. The swift implementation spurred a rapid response among state and local nutrition directors, leaving them grappling with the transition.
โI think the initial reaction was like, โWow, what are we going to do?โโ said Tony Crago, director of child nutrition for the West Virginia Department of Education. โWhere do we start?โ School food program managers throughout the state meticulously examined grocery lists to identify products containing any synthetic dyes derived from petroleum, such as Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, and Green 3.
Diane Miller, leading child nutrition and food services for Kanawha County Schools, expressed the initial surprise, noting, โWhen it went into law, it was shocking. We began to realize that these dyes were in much more than just your cereals.โ The ban received significant support from Health Secretary Robert F. Kennedy Jr., who has campaigned towards convincing food manufacturers to eliminate artificial colorings. The legislation is part of a broader initiative to limit artificial ingredients in food, according to Morrisey.
With a subsequent ban in 2028 set to cover commercial sales of these colors and two preservatives across West Virginia, the actions are intended to address concerns related to the health impacts of such dyes. Research has linked these additives to neurobehavioral issues in some children. While the U.S. Food and Drug Administration has stated that the color additives are safe when used appropriately, evidence indicates that some children may exhibit sensitivity to them.
โBy eliminating harmful chemicals from our food, weโre taking steps toward improving the health of our residents and protecting our children from significant long-term health and learning challenges,โ Morrisey explained.
Despite the limited definitive evidence linking food dyes to widespread health issues, FDA Commissioner Marty Makary has joined forces with Kennedy to advocate for their removal from food products. โWhen you get rid of petroleum-based dyes, kids arenโt gonna all suddenly be healthy,โ Makary remarked. โBut these are steps in the right direction.โ
Experts agree that removing artificial dyes is not a panacea for the chronic health problems facing America today, which are primarily driven by high levels of added sugars, sodium, and saturated fats. Jerold Mande, a nutrition expert from Harvard University and former federal adviser, sees this move as a message to food companies about the unacceptability of highly processed foods.
Some suppliers have already been shifting from synthetic to natural dyes in school foods, using substitutes like beet juice or turmeric, shared Hollie Best, the food service director for Wood County Schools with 11,000 students. In her menu, she found it necessary to remove only five items.
With more than 98% compliance with the new law from companies like General Mills, the transition is underway nationwide, as confirmed by company spokesperson Mollie Wulff. Meanwhile, Diane Miller estimated that around 10% of the foods in her districtโs meal programs were affected, with artificial colors appearing unexpectedly in foods like pickles and salad dressings.
โThe challenge is finding substitutes that will still appeal to children,โ Miller noted, emphasizing the necessity of maintaining student participation in school meal programs, which often provide the most nutritious meals some children receive.
While there was concern from parents about the impact of synthetic dyes on children with sensitivities, many seemed indifferent or unaware of the changes, noted Chris Derico, the nutrition director of Barbour County Schools, indicating that awareness might be limited in rural West Virginia.
In Wood County Schools, children had already begun to sample meals free of synthetic dyes during the summer session, with students like 9-year-old Lilith Wilson remaining indifferent about the changes, simply relishing her meal.
In sum, West Virginiaโs pioneering move reflects a growing trend to prioritize natural ingredients in food production, potentially paving the way for broader changes in the food industry.