WASHINGTON — On the same day the US Food and Drug Administration (FDA) rolled out its plan to phase synthetic dyes out of the nation’s food supply, the International Dairy Foods Association (IDFA) announced a proactive pledge to eliminate the use of certified artificial colors in milk, cheese and yogurt products sold to K-12 schools for the National School Lunch and Breakfast Program.

IDFA described its Healthy Dairy in Schools Commitment as a plan that will reshape school meal menus. The voluntary resolution, which the association put forth prior to the FDA’s announcement, calls for all dairy products that contain the colors in question to be off school menus ahead of the 2026-27 school year.

The commitment was designed to eliminate the use of Red 3, Red 40, Green 3, Blue 1, Blue 2, Yellow 5 and Yellow 6 in dairy products that are part of reimbursable school meals.

IDFA pointed out that “the vast majority” of dairy products sold to schools already meet that standard, with many dairy processors having already removed such ingredients or never used them.

The trade association said all companies that support the Healthy Dairy in Schools Commitment pledged to discontinue products containing certified artificial colors or to reformulate products with natural ingredients.

Previously, IDFA and more than three dozen school milk processors launched the Healthy School Milk Commitment. On that front, IDFA said dairy companies will continue to reduce added sugar in products for students, as well as work with school nutrition professionals, parents and students to educate them about health benefits tied to milk, cheese and yogurt.

IDFA president and chief executive officer Michael Dykes said the organization drew up its newest commitment plan to go “above and beyond” state and federal regulations.

“Dairy products in school meals, including milk, cheese and yogurt, play a critical role in meeting child nutrition requirements by providing 13 essential nutrients students need for healthy growth and development,” Dykes said. “Milk is the top source of calcium, potassium, phosphorus and vitamin D in kids ages 2-18. Cheese provides a high-quality source of protein, calcium, phosphorous and vitamin A. Yogurt is a nutrient-dense food that is a good source of protein, calcium, riboflavin, vitamin B12 and phosphorous that may reduce the risk of type-2 diabetes.”

The organization often has cited that the most recent Dietary Guidelines for Americans, which indicate that somewhere from 68% to 94% of school-age children are not consuming the recommended levels of dairy.

Brooke Rollins, US secretary of agriculture, thanked IDFA and the dairy industry for its commitment to eliminate artificial colors.

“America’s dairy farmers and milk processors have always led the way in providing our families and schoolchildren with healthy, nutritious and delicious milk products,” Rollins said. “While I look forward to getting whole milk back into our schools, today’s announcement shows how the dairy industry is voluntarily driving change and giving consumers what they want, without government mandates,”