Health and Human Services Secretary Robert F. Kennedy Jr. is celebrating a major shift in the American food industry as top brands begin phasing out synthetic dyes and additives, aligning with the Trump administration’s “Make America Healthy Again” (MAHA) initiative.

In a statement this week, Kennedy declared that companies are “listening,” crediting President Trump for empowering his agency to put American families first. “From cereals to spices to fast food, artificial dyes and additives are being removed for [sic] America’s food supply,” he posted on X, thanking the president for his leadership and promising continued action.

Kennedy’s announcement comes amid a cascade of decisions by some of the biggest names in food manufacturing. Kraft Heinz, General Mills, McCormick, In-N-Out Burger, and Steak ‘n Shake have all rolled out new policies to cut out controversial ingredients like artificial colors, petroleum-based dyes, and seed oils.

Kraft Heinz, for instance, pledged in a press release to eliminate artificial dyes from all its products by the end of 2027. The company noted it had already removed synthetic colors, preservatives, and flavors from Kraft Mac & Cheese back in 2016. “We’ve been on a journey to reduce our use of FD&C colors,” said Pedro Navio, the brand’s North America president, adding that the remaining changes will come through a “three-pronged approach” to reformulation.

General Mills also joined the movement, announcing it is scrubbing artificial colors from its cereal lineup and all food served in K-12 schools. The company emphasized that 85 percent of its U.S. retail products already contain no certified colors. It aims to push that figure even higher as part of its response to growing public demand for healthier options.

Fast food chains are taking action too. In-N-Out has begun removing Yellow 5 and Red 40—two of the most criticized petroleum-based food dyes—from its menu items. Meanwhile, Steak ‘n Shake is making a dramatic shift by abandoning industrial seed oils and switching to beef tallow for cooking.

This sweeping reform follows an April announcement from FDA Commissioner Marty Makary, who warned about the health risks linked to synthetic additives, especially in children. Makary cited studies tying food dyes to ADHD, obesity, diabetes, allergic reactions, and even genetic damage. “For the last 50 years, American children have increasingly been living in a toxic soup of synthetic chemicals,” he said. “It’s time we take the science seriously.”

Kennedy’s crusade for clean food has become a cornerstone of the MAHA agenda. While critics once scoffed at the idea of the federal government wading into food reform, the sudden industry-wide compliance shows that the message is resonating. Kennedy’s mix of public pressure and regulatory warning shots appears to be working.

Though the current phase focuses on dyes and additives, insiders suggest that more regulations may soon target processed sugars, artificial sweeteners, and chemical preservatives. The MAHA movement is beginning to resemble a total rebranding of America’s food priorities—from cheap and fast to clean and responsible.

With momentum on his side, Kennedy is promising to hold corporations accountable and continue pushing for further reforms. “This is just the beginning,” he said. “We’re going to keep fighting to Make America Healthy Again—one ingredient at a time.”