Doritos to Eliminate Artificial Flavors and Colors
The beloved snack, Doritos, will undergo a recipe change, part of a broader initiative by PepsiCo. This week, the company announced plans to stop using artificial flavors and colors in its products.
During a recent earnings call, PepsiCo shared that it is committed to this shift, aligning with efforts from the U.S. Department of Health and Human Services (HHS). The HHS aims to remove petroleum-based dyes from the food supply by the end of next year.
Among the artificial colors targeted for elimination are Red 40, Yellow 5, and Yellow 6. Both Doritos Nacho Cheese and Cheetos currently contain these types of dyes, which are often criticized for potential health impacts. For example, nutrition expert Kendall McIntosh has pointed to connections between artificial dyes and issues like hyperactivity and inflammation.
A review highlighted by the California Department of Environmental Health Hazard Assessment indicated that about 64% of studies showed behavioral issues in children linked to these dyes. McIntosh expressed optimism about the changes, noting that major brands are starting to heed consumer demand for healthier options.
Interestingly, this move is part of the “Make America Healthy Again” initiative led by Robert Kennedy Jr. Critics might argue about the use of petroleum in food, but the American Chemical Society notes that products are thoroughly tested to ensure safety.
As part of its transformation, Doritos will also introduce a new line featuring protein-rich options. Experts suggest that protein can enhance feelings of fullness and support muscle recovery, although McIntosh warns consumers to be cautious about the types of protein sources used in processed foods.
Erin Palinsky Wade, a registered dietitian, noted that it’s better to prioritize whole food protein sources, like organic plants or grass-fed animal proteins, over processed alternatives.
Furthermore, PepsiCo plans to phase out artificial flavors and colors in all its flagship Lay’s products by 2025, as well as increase the use of healthier oils like avocado and olive oil.
This shift seems to resonate with growing consumer awareness about food ingredients. As McIntosh mentioned, pushing for change in companies often comes down to consumer demand. If people stop purchasing these products, brands will have to listen.
Overall, it’s a significant step toward healthier snacking options, and it’ll be interesting to see how this affects consumer choices moving forward.
