Processors delivered on their 2025 promise, removing seven petroleum-based colors from school-meal dairy products covered by federal reimbursement.

As students across the country head back to class, the International Dairy Foods Association (IDFA) says its members have fulfilled their Healthy Dairy in Schools Commitment, eliminating certified artificial colors for the 2026–2027 school year, Food Processing reports.

The commitment covers milk, cheese and yogurt products sold to K–12 schools under the National School Lunch and School Breakfast Programs. IDFA announced the pledge in 2025, after an April 2025 public «request» from US Health and Human Services (HHS) Secretary Robert Kennedy; members promised to remove Red 3 & 40, Blue 1 & 2, Yellow 5 & 6 and Green 3 from reimbursable school meals.

«The commitment went beyond existing federal requirements and most state standards, providing a consistent nationwide approach for schools, families and dairy processors», IDFA said this week. «Participating companies pledged to discontinue affected products or reformulate them using alternative ingredients».

Not just colors: less sugar

It is the second consecutive year the US dairy industry has delivered a major voluntary commitment to improve school meals. Last year, processors met a pledge to limit added sugars in flavored milk to no more than 10 g per 8-oz (≈237 ml) serving — part of a broader trend that has cut added sugars in flavored school milk by 57% since 2006. This year, processors also lowered added sugars in flavored yogurts to meet new school-program standards.

«America’s dairy processors made two ambitious promises to parents, students and school nutrition professionals, and they delivered on both», said IDFA president and CEO Michael Dykes.

No single dairy product or fat level will meet every child’s needs and preferences, IDFA noted; preserving a full range of dairy choices gives school nutrition professionals flexibility to build appealing meals and lets more students benefit from dairy’s nutrition.

Source: Food Processing