The International Dairy Foods Association (IDFA) has made a significant announcement regarding the production practices of ice cream manufacturers in the United States. According to IDFA officials, a majority of ice cream producers have committed to phasing out certified artificial colors from their real milk-based ice cream products by December 31, 2027. This initiative encompasses many U.S. ice cream companies, with IDFA noting that it represents the efforts of manufacturers responsible for over 90% of the ice cream sold in the country.
Michael Dykes, D.V.M., president and CEO of IDFA, expressed his pride in the commitment made by these companies to prioritize the health and wellbeing of American families. “Americans are passionate about their ice cream, and the IDFA Ice Cream Commitment will ensure wholesome, indulgent ice cream products made with real milk from American dairy farmers remain a special part of our lives as state and federal policies evolve,” he said during the announcement.
The initiative was unveiled on July 20, 2023, at the U.S. Department of Agriculture (USDA) headquarters in Washington, D.C. Event attendees included several distinguished figures, such as Secretary of Agriculture Brooke Rollins and FDA Commissioner Dr. Marty Makary, highlighting the governmental support for the initiative.
The commitment targets the removal of several artificial colorings, specifically Red 3, Red 40, Green 3, Blue 1, Blue 2, Yellow 5, and Yellow 6, from ice cream and frozen dairy desserts by 2028. This significant change is backed by a diverse array of ice cream manufacturers ranging from small independent operations to large multinational corporations, illustrating a collaborative effort across the industry to enhance product quality.
In addition to the announcement, dairy farmer Sam Schwoeppe of Schwoeppe Dairy emphasized the industry’s connection to local farming, stating, “One out of every 10 tankers of U.S. milk goes to making ice cream, supporting thousands of dairy farming families like mine.” His comments highlight the broader implications of this initiative not only for consumers but also for the livelihoods of dairy farmers across the nation.
The IDFA’s Ice Cream Commitment applies specifically to products made with real milk sold at food retail outlets, including supermarkets, grocery stores, and online platforms. It is important to note that this initiative does not extend to non-dairy products or those products made in-house by smaller ice cream shops or restaurants.
This recent commitment aligns with IDFA’s ongoing efforts to promote healthier dairy products within schools. The IDFA Healthy Dairy in Schools Commitment aims to eliminate artificial colors from milk, cheese, and yogurt sold in educational institutions by July 2026. In conjunction, the IDFA Healthy School Milk Commitment continues to focus on reducing added sugars in flavored milks while maintaining their essential nutrient content.
As the industry moves forward with these pledges, the IDFA’s initiatives represent a proactive approach to cater to changing consumer preferences while supporting the health and wellbeing of future generations.
