17 More Fast Food Staples That May Disappear After FDA Crackdown

17 More Fast Food Staples That May Disappear After FDA Crackdown

With mounting pressure to ban artificial food dyes like Red 40, Yellow 5, and Yellow 6, fast food chains may soon be forced to revamp some of their most iconic menu items. Some health advocates and federal regulators, including Health and Human Services Secretary Robert F. Kennedy Jr., have raised alarms about the potential risks of synthetic dyes. The FDA plans to phase out petroleum-based dyes by the end of 2026 under Kennedy’s “Make America Healthy Again” campaign. “These poisonous compounds offer no nutritional benefit and pose real, measurable dangers to our children’s health and development,” Kennedy said. “That era is coming to an end.”

Kennedy has called on manufacturers to reformulate voluntarily, stressing the urgency of public health. Melissa Hockstad, president and CEO of the Consumer Brands Association, echoed the concern, warning that “decision time is imminent” if companies delay. With regulatory momentum accelerating, brands may have little choice but to reformulate or abandon some of their most visually distinct products. Jack Gruber-USA TODAY via Imagn Images

Chicken Sandwich Sauces

Sweet and spicy sauces with a vibrant red tint, often used in chicken sandwiches and nuggets, typically rely on Red 40. Without it, they’ll take on a browner, more muted tone. That could impact the perceived freshness or intensity of flavor. Companies may pull these sauces or shift to paprika-based versions. chicken mackay / Pexels

Nacho Fries

The cheese sauce served with nacho fries owes its vivid orange hue to Yellow 6. Removing the dye could dull the appearance and make the dip look less appetizing. A reformulated version may use real cheese or annatto, but it likely won’t look the same. Fans of the bold orange dip might notice the change first. Phillip Pessar, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons

Kids’ Meal Yogurts With Fruit Swirls

These small cups often contain vibrant pink or purple swirls to mimic berry flavors. The swirls themselves are usually artificially dyed. Without synthetic colorants, the product may lose its kid appeal. Chains may opt for plain yogurt or remove the item from combo meals. Renee Comet / Wikimedia

Teriyaki Glazes on Bowls and Burgers

Some fast food teriyaki sauces include Red 40 or caramel coloring to maintain a deep mahogany sheen. Without dyes, the glaze may look flat or murky, especially when applied to grilled meats. Chains may simplify sauces or lean on soy-based reductions that lack the same glossy effect. Cohesion Singapore / Pexels

Red Colored Hot Sauces

Some fast food hot sauces rely on Red 40 to achieve a consistent, bright red look. Without it, the sauces may appear browner or more muted—even if flavor remains unchanged. Consumer perception may shift if color no longer matches expectations. Expect labels to go cleaner and appearances to look more “natural.” Filipp Romanovski / Unsplash

Bright Pink Lemonades

Some fast food chains offer a hot-pink lemonade, especially in seasonal promotions. That color often comes from Red 40 rather than actual fruit. Without it, these drinks would appear much paler. They may be replaced by juice-based lemonades with less eye-catching color. Arina Krasnikova / Pexels

Watermelon or Dragon Fruit Drinks

Summer-themed drinks featuring pink or red hues often rely on artificial dyes for consistency. Real fruit juice can vary in color and settle in storage. Without synthetic support, these drinks may change in both appearance and stability. Expect new formulations—or new drink lineups entirely. Madison Inouye / Pexels

Colored Sprinkles

Red, green, and blue sprinkles are widely used on fast food cookies, cupcakes, and shakes during holidays. These rely entirely on artificial coloring. Reformulating them would likely dull the color, and that could reduce seasonal sales. Many chains may skip them altogether in favor of cleaner labels. Alexander Grey / Pexels

Syrupy Frozen Coffee Toppers

Fast food iced coffees sometimes come topped with vibrantly colored syrups like caramel drizzle or seasonal red and green flavors. These toppings often include synthetic colorants. Without them, visual flair is lost, especially for promotional drinks. The shift may push menus toward more classic espresso flavors. Farhad Ibrahimzade / Pexels

Rainbow Sprinkle Donuts

Many chains offer donuts topped with multicolored sprinkles. These sprinkles often rely on synthetic dyes for their pop. A ban could force reformulation or removal, particularly if natural replacements don’t hold up during baking. Expect more neutral-toned pastries. Alexander Grey / Pexels

Colored Pancake Syrups

Flavored pancake syrups, like blueberry, strawberry, or mixed berry, often feature added dyes to signal their flavor visually. Without these, the syrups tend to turn brown or murky. Breakfast menus could see these removed or replaced with natural fruit compotes. Some chains may standardize on traditional maple-style syrups. RDNE Stock Project / Pexels

Seasoned Potato Wedges

Some fast food wedges and fries are coated in a reddish-orange seasoning blend that includes artificial colorants to create a more vibrant look. Red 40 and Yellow 6 are sometimes added to paprika-based coatings to make them “pop.” A dye ban may result in a duller appearance, especially after frying. Companies may need to reformulate with more robust natural spice blends or drop them entirely. David Gierth / Pexels

Spicy Chicken Sandwich Fillets

Many spicy chicken patties or filets are dyed to maintain a consistent reddish-orange tone that signals heat. In reality, much of the color often comes from added dyes, not the spices themselves. Without artificial coloring, the patties may look browner or more uneven after cooking. Chains may need to retool their spice mixes or risk dull-looking sandwiches. Ali Dashti / Pexels

Buffalo Chicken Wraps

Wraps featuring bright-orange buffalo chicken strips often use dyed coatings to deliver a consistent appearance across locations. Without synthetic dyes, the breading may appear dull or inconsistent after cooking. Natural colorants like paprika extract may be tried, but could fall short of expectations. Some chains may rebrand the item or remove it from menus. rajdeepcraft / Pexels

Veggie Patties or Plant-Based Options

Some plant-based burger patties or nuggets rely on Red 40 or Yellow 6 to mimic the pink or golden tones of real meat. Without these dyes, veggie options may look less appetizing and lose visual similarity to animal-based products. This could be a setback for plant-based fast food unless natural alternatives can achieve the same effect. Szabó Viktor / Pexels

Chili Toppings on Hot Dogs or Fries

Bright-red chili used in fast food items may rely on Red 40 to keep its color consistent after sitting under heat lamps. Without it, chili can take on a brownish-gray tone, which may seem unappetizing to some consumers. Chains could choose to retire or simplify these items if the visual impact drops. bryan... from Taipei, Taiwan, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons

Flavored Coffee Creamers in Breakfast Menus

Some fast food chains offer sweetened creamers in vanilla, hazelnut, or seasonal flavors that use artificial colorants for appeal. Pinkish strawberry, pale purple lavender, or pumpkin-orange creamers may vanish or be replaced with uncolored alternatives as the ban takes hold. Kaboompics.com / Pexels

The Brightness Is Fading, But Cleaner Labels Are In

As the FDA’s timeline moves forward, fast food chains are grappling with a shift in visual identity. Bright colors and striking designs have long played a role in shaping modern menus, but growing concerns about health risks are forcing companies to reconsider. Some brands may explore natural alternatives, while others could quietly phase out their most colorful products.

The fast food landscape may look less vibrant in the years ahead, but it is likely to reflect a broader push for transparency and cleaner ingredients. Jonathan Borba / Pexels