The FDA’s ongoing crackdown on certain additives and food dyes is sending ripples through the fast food industry.
While some menu items have already been spotlighted in previous discussions, there’s a wider range of staples that might be affected next. Many are favorites for their eye-catching colors, extended shelf life, or extra punch of flavor, but those same qualities may put them at risk.
Here’s a closer look at 15 fast food items that could be impacted if ingredient restrictions expand.
Brightly Colored Breakfast Cereals
Kid-friendly cereals often feature bold, rainbow-like colors, thanks to synthetic dyes such as Red 40 and Yellow 5. According to the Center for Science in the Public Interest (CSPI), these dyes are under review for potential health effects, especially in children. If stricter rules are enforced, some cereals may need complete reformulation, potentially altering their signature look and taste.
Cheese Sauce Toppings
From nachos to loaded fries, that creamy, golden cheese sauce often gets its smooth texture and vibrant hue from additives like sodium phosphate and food colorants. The FDA has been reevaluating certain emulsifiers and synthetic dyes for safety. If these fall out of favor, chains may switch to less vivid alternatives, changing both the appearance and flavor profile of this popular topping.
Candy-Coated Desserts
Desserts with colorful candy shells, think cookies studded with bright chocolate pieces, often rely on artificial coloring agents. A 2021 California Environmental Protection Agency report linked some synthetic dyes to behavioral issues in sensitive children. If regulations tighten nationwide, dessert items could lose their eye-popping appeal, or manufacturers may have to find natural color alternatives that behave differently in baking.
Flavored Coffee Syrups
Many specialty coffee drinks get their flavor and appeal from sweet syrups, some of which are vividly colored for seasonal promotions. Certain artificial dyes and preservatives used in these syrups are under FDA scrutiny. If ingredient lists are pared down, some fan-favorite flavors may taste less intense or vanish entirely from menus, especially limited-edition seasonal drinks.
Pickled Veggie Garnishes
Bright pink pickled onions or yellow pickled peppers add both flavor and flair to burgers and sandwiches. However, some pickled items use synthetic coloring to achieve a more consistent look. Studies from food safety watchdog groups suggest these additives could be targeted in future regulatory moves, prompting a return to naturally colored (and often less vibrant) pickles.
Certain Frozen Slush Beverages
Those neon-blue or electric-red frozen drinks often rely on synthetic colors that create their unmistakable glow. Recent proposals in states like California aim to ban specific dyes tied to hyperactivity concerns in children. If those state-level moves spread nationally, fast food chains might need to tone down or completely revamp these icy favorites.
Vibrant Cake and Cupcake Frostings
Bakery display treats with brightly colored frostings often use concentrated artificial colorants. The European Union has already issued labeling requirements for some dyes, prompting global brands to switch to natural coloring in certain regions. If the FDA follows suit, U.S. fast food bakeries could see their color range shrink, changing the visual appeal of these sweets.
Maraschino Cherries
Those glossy, fire-engine-red cherries topping sundaes and shakes get their hue from Red 40 and are preserved in sugary syrup. The Environmental Working Group notes these dyes have been linked to allergy-like reactions in sensitive individuals. If phased out, chains might opt for naturally colored cherries, which tend to be darker and less uniform in appearance.
Sweet Glazed Doughnuts
Doughnut glazes that shimmer under the bakery lights often contain preservatives and color enhancers to keep them looking fresh longer. Food safety groups point out that these additives could be under review in the coming FDA assessments. Reformulated glazes may be duller or have a shorter shelf life, changing the experience for grab-and-go customers.
Processed Meat Patties
Certain pre-formed patties, especially those used in breakfast sandwiches, contain additives for texture retention, moisture control, and color stability. Ingredients like sodium nitrite have faced increasing scrutiny for potential health risks. If regulations tighten, fast food chains may shift to fresh, additive-free patties, possibly altering both cost and flavor.
Seasoned Snack Chips
That intense orange or red seasoning on snack chips owes much to artificial coloring like Yellow 6 or Red 40. Advocacy groups such as CSPI have urged regulators to reexamine these dyes’ safety. Should new bans take effect, the seasoning blends may look more muted, potentially changing how these chips appeal visually.
Creamy Salad Dressings
Many fast food salad dressings, especially ranch and thousand island, contain emulsifiers and stabilizers to maintain texture during transport and storage. The FDA is reviewing certain synthetic stabilizers for long-term safety. If removed, these dressings might separate more quickly or have a thinner texture, affecting customer perception.
Sweetened Fruit Toppings
Those glossy strawberry or blueberry dessert toppings often use food starches and artificial coloring to maintain their bright look. In Europe, several food manufacturers have already shifted to plant-based colorants. If the U.S. follows suit, the toppings may appear less vibrant and have a slightly different taste profile.
Pre-Packaged Side Salads
Even fresh side salads can contain preservatives in packaged croutons, shredded cheese, or dressings to extend shelf life. Should these additives be flagged, fast food chains may need to move toward fresher, preservative-free options — but this could also mean shorter storage windows and higher costs.
Color-Enhanced Smoothies
Some fruit smoothies, especially those with tropical blends, use added coloring to create their bright, “Instagram-ready” appeal. Natural fruit alone often produces more muted shades. If artificial dyes are restricted, the visual pop of these smoothies might fade, potentially influencing customer choice even if the flavor remains the same.
The Menu Is Changing
While not all of these fast food staples are guaranteed to vanish, the FDA’s push for cleaner ingredient lists could mean major changes in how they look, taste, and last on shelves. Whether it’s losing a neon glow or adjusting to more natural colors, these shifts aim to put food safety front and center, but they’ll also reshape the fast food experience.
