A Promise Made, A Promise Kept: America’s Dairy Industry Delivers on Second School Nutrition Commitment

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As the 2026–2027 school year begins, dairy processors have delivered on back-to-back voluntary pledges to improve school meals—first reducing added sugars in flavored school milk and now eliminating certified artificial colors from school milk, cheese and yogurt

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Washington, D.C., Aug. 25, 2026 (GLOBE NEWSWIRE) — As students across the country return to the classroom, the International Dairy Foods Association (IDFA) today announced that America’s dairy processors have fulfilled the Healthy Dairy in Schools Commitment, eliminating the use of certified artificial colors in milk, cheese and yogurt products sold to K–12 schools for the National School Lunch and School Breakfast Programs.

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The achievement marks the second consecutive year the U.S. dairy industry has delivered on a major voluntary commitment to improve school meals. Last year, processors met the Healthy School Milk Commitment, limiting added sugars in flavored milk to no more than 10 grams per 8-ounce serving—part of a broader trend that has cut added sugars in flavored school milk by 57% since 2006. This year, they removed certified artificial colors from school dairy products ahead of the 2026–2027 school year. The dairy industry has also lowered added sugars in flavored yogurts to meet new school program standards, while preserving the taste and appeal that students choose to consume. Research shows removing flavored milk from school meals alone leads to a 37% decline in overall milk consumption. Together, the two commitments show an industry proactively investing, innovating and responding to evolving expectations while preserving student choice.

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“America’s dairy processors made two ambitious promises to parents, students and school nutrition professionals, and they delivered on both,” said Michael Dykes, D.V.M., president and CEO of IDFA. “For the second year in a row, America’s dairy processors have taken meaningful action to improve the foods served in schools. Our industry isn’t waiting to be told how to improve—we’re investing, innovating and leading, while staying focused on what matters most: giving children wholesome, nutrient-rich dairy foods they enjoy and will actually eat and drink.”

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The Healthy Dairy in Schools Commitment, announced by IDFA in 2025, eliminated the use of Red 3, Red 40, Green 3, Blue 1, Blue 2, Yellow 5 and Yellow 6 from milk, cheese and yogurt products sold for reimbursable school meals. The commitment went beyond existing federal requirements and most state standards, providing a consistent nationwide approach for schools, families and dairy processors. Participating companies pledged to discontinue affected products or reformulate them using alternative ingredients.

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Together, these two commitments and continued efforts to reduce added sugar in flavored yogurt reflect the dairy industry’s sustained approach to improving children’s nutrition. The dairy industry is working continuously to improve the products offered in schools while maintaining the variety and appeal that encourages students to consume them. Milk provides 13 essential nutrients, and milk, cheese and yogurt provide high-quality protein and other nutrients important for healthy growth and development. Ensuring students can choose from options they prefer—from whole and flavored milk to cheese and flavored yogurt—creates more opportunities for children to receive that essential nutrition.