20 Fast Foods That May Disappear Under RFK Jr.’s Food Additive Crackdown

20 Fast Foods That May Disappear Under RFK Jr.’s Food Additive Crackdown

As Secretary of Health and Human Services, Robert F. Kennedy Jr. has taken aim at seed oils, synthetic dyes, and artificial additives, calling them key drivers of America’s health crisis. His stance is already reshaping the fast food industry—Steak ‘n Shake, for example, replaced vegetable oils with beef tallow in its fries earlier this year. If this momentum continues, many popular menu items could be reformulated or disappear entirely.

Here’s a detailed look at 20 fast food items that may be impacted by Kennedy’s health push: Josh Morgan-USA TODAY

RFK Jr. Pushes Fast Food Reform, Praises Steak ’n Shake for Ditching Seed Oils

RFK Jr. praised Steak ’n Shake for replacing seed oils with beef tallow, joking the chain was “RFK’ing the french fries”—a nod to his “Make America Healthy Again” plan. In a post on X from October of last year, he wrote, “Fast food is a part of American culture. But that doesn’t mean it has to be unhealthy, and that we can’t make better choices.” He noted that McDonald’s used beef tallow for fries until 1990, when concerns over saturated fats led to a switch to seed oils—“one of the driving causes of the obesity epidemic,” he claimed.

According to a memo obtained by ABC News, Kennedy also urged food industry leaders in a closed-door March meeting to eliminate artificial color additives before the end of his term. Jack Gruber / USA TODAY NETWORK via Imagn Images

Cajun Fries

These spiced fries often feature paprika extract, anti-caking agents, and proprietary seasoning blends to deliver their bold flavor and vibrant color. Some of these ingredients may face greater scrutiny under a stricter health agenda. If reformulations are required, the fries could lose their signature kick and visual appeal. That might prompt chains to retire them in favor of simpler sides. Louis Hansel / Unsplash

Pumpkin Spice Lattes

Popular each fall, these drinks frequently include artificial pumpkin flavor, thickeners, and caramel coloring. Reformulating them could reduce both aroma and mouthfeel. Kennedy’s reforms may disrupt seasonal menus. Some chains might retire the drink rather than adapt it. Heidi Kaden / Unsplash

BBQ Chicken Pizzas

These typically feature sauces with artificial smoke flavor and corn syrup, along with processed chicken. Cheese blends may use anti-caking agents. Reforming this complex item could change it beyond recognition. Some locations may pull it altogether. Chad Montano / Unsplash

Maple Sausage Biscuits

These breakfast sandwiches frequently use artificial maple flavor and sausage cured with nitrites. The biscuit base is often treated with softening agents. Removing or replacing these ingredients could alter both texture and sweetness. This item may be phased out from breakfast rotations. RDNE Stock project / Pexels

Chocolate Lava Cakes

These molten-centered cakes often rely on modified starches and artificial vanilla to achieve the gooey center. Removing these may cause the filling to solidify or leak. That could make them difficult to prepare consistently. They might disappear from value menus. Luna Hu / Unsplash

Bacon Breakfast Burritos

The scrambled eggs, cheese, and bacon inside often rely on shelf-stable blends. Tortillas may contain softening agents and artificial preservatives. Removing those elements could cause the burrito to dry out or fall apart. Some chains might consolidate breakfast items as a result. Mikey Frost / Unsplash

Veggie Burgers

Despite their health halo, fast food veggie burgers can contain textured soy protein, flavor enhancers, and binding agents. Some versions rely on caramel color to mimic meat’s appearance. A cleaner formula may sacrifice texture and flavor. They could fall out of favor if no longer appealing to flexitarian diners. Theo Crazzolara / Unsplash

Egg White Flatbreads

These “light” breakfast items often include processed cheese, which may be made from emulsified scraps of various cheeses blended with additives for meltability and extended shelf life. The flatbread itself may contain dough softeners and preservatives. Kennedy’s campaign could expose these inconsistencies in “healthy” marketing. This item may be dropped in favor of simpler fare. Nancy Hann / Unsplash

Ham and Cheese Croissants

Often made with margarine-based dough and processed deli meat, these croissants sometimes rely on preservatives and stabilizers for their flaky texture. The cheese may include artificial coloring. A reformulated version could fall short in both flavor and appearance. Chains may remove them from breakfast offerings. René Roa / Pexels

Coleslaw

These creamy coleslaws often rely on bottled dressing made with seed oils, artificial sweeteners, and preservatives. The cabbage mix may also be pretreated to extend shelf life. Cleaner versions could turn watery or lose their signature tang. Some chains may remove coleslaw as a standard side. Wow_Pho / Pixabay

Cheddar Broccoli Soup

Fast food versions of this soup often use reconstituted cheese powders and artificial cream flavors. Broccoli pieces may be flash-processed to preserve texture. Cleaning up the recipe could lead to grainy or bland soup. Some chains may retire it as a result. Photos of Japan, CC0, via Wikimedia Commons

Chili Cheese Fries

This side dish stacks processed chili, cheese sauce, and deep-fried potatoes—each often laden with preservatives or dyes. The chili may include artificial smoke flavor, while the cheese blend uses emulsifiers. With so many components at risk, the whole dish could be cut. It's an indulgence that might not survive reform. Christine von Raesfeld / Unsplash

Philly Cheesesteak Sandwiches

The cheese sauce is usually stabilized with sodium citrate, while the meat may include phosphate blends. Onions and peppers could be pretreated with preservatives. Reformulating each component may not be feasible. The sandwich could be cut to streamline compliance. Snappr / Unsplash

Meatball Subs

These sandwiches often combine meatballs with binding agents and processed meltable cheese. Reformulating the sauce and meat could change the profile entirely. If the flavor can’t be maintained, the sub might be removed. Some chains may opt to retire it. Clark Douglas / Unsplash

Orange Chicken

This sweet-and-savory dish typically relies on deep-fried chicken with artificial orange glaze. The sauce often includes dyes, stabilizers, and seed oils. Replacing those could dull the flavor and appearance. Chains might switch to a simpler stir-fry. Drew Taylor / Unsplash

Crispy Fish Tacos

Fish fillets in these tacos are often coated in batters that include chemical leaveners and texture enhancers. Creamy sauces may rely on synthetic citrus or lime flavor. Simplifying the recipe could dull the punchy contrast that makes this item popular. It might be removed from seasonal menus. Rosalind Chang / Unsplash

Corn Dogs

Cornmeal batter on fast food corn dogs may include emulsifiers, colorants, and flavor compounds. The hot dog itself could be cured with nitrates. Simplifying both parts may impact taste and texture. They could be replaced with simpler hot dog options. chris7533 / Pixabay

Apple Fritters

Glazed pastries like apple fritters are often made with artificial fruit flavor and shelf-life extenders. The glaze often contains mono- and diglycerides to maintain shine. These might be flagged under RFK Jr.'s anti-additive agenda. Natural versions could be less sweet and far more perishable. Fernando Stahelin / Unsplash

Chocolate Frosted Donuts

Chocolate glaze may use synthetic cocoa flavor and food-grade waxes to hold its sheen. The dough often includes dough conditioners. Kennedy’s campaign could target every layer of this treat. Chains may limit or remove these pastries from breakfast offerings. Abby Lim / Unsplash

Cheesy Tater Tots

These often include powdered cheese blends and stabilizers to retain heat and shape. Frying in seed oil adds another layer of concern. Cleaner versions might turn soggy or lose flavor. Chains may opt to remove them. Nathan Dumlao / Unsplash

RFK Jr.’s Health Push Could Force Big Changes to Your Favorite Fast Foods

Robert F. Kennedy Jr.'s health agenda could reshape fast food as we know it. With potentially stricter standards on additives, preservatives, and cooking oils, many longtime favorites may be forced to adapt—or disappear altogether. While the aim is to promote healthier eating, the shift could mark the end of an era for some of the most iconic fast food indulgences. One thing’s for sure: the next time you order your go-to snack, it might not taste the way you remember. Josh Morgan-USA TODAY