California Gov. Gavin Newsom signed a law Wednesday that requires schools to begin phasing out “ultraprocessed foods” by July 2029.
The proscribed foods and drinks must be totally phased out by July 2035 and vendors will be prohibited from offering them starting July 2032.
“DC politicians can talk all day about ’Making America Healthy Again,’ but we’ve been walking the walk on boosting nutrition and removing toxic additives and dyes for decades,” Mr. Newsom wrote on X, taking a shot at the initiatives of U.S. Secretary of Health and Human Services Robert F. Kennedy Jr.
Under the law, “ultraprocessed” refers to foods or drinks using non-natural flavorings or flavor enhancers, non-natural coloring agents, emulsifiers, stabilizing or thickening substances, propellants, aerating agents or gases, or nonnutritive sweeteners.
The California law also defines “ultraprocessed” as foods or drinks with 10% or more of energy derived from saturated fat or added sugars, and those with more milligrams of sodium than calories.
The law requires the California Department of Public Health to define by June 1, 2028, which specific products meet the definition of “ultraprocessed foods of concern” that will be kept out of schools.
Consumer Reports Director of Food Policy Brian Ronholm said in a news release that the ultraprocessed foods targeted by the law “don’t provide kids with the nutrients they need and are deliberately engineered to be addictive, which encourages unhealthy eating habits and overconsumption.”
Mr. Newsom previously signed laws that prohibit schools from giving food or drinks containing the dyes “Blue 1,” “Blue 2,” “Green 3,” “Red 40,” “Yellow 5” and “Yellow 6” starting on Dec. 31, 2027.
Some food industry groups oppose the new law.
Last month, the California Farm Bureau, California Grocers Association and American Beverage Association said in a joint letter that the law creates an “unnecessary liability for schools serving these products, as well as manufacturers producing food subject to these arbitrary definitions.”
• Brad Matthews can be reached at bmatthews@washingtontimes.com.