The U.S. Secretary of Health and Human Services, Robert F. Kennedy Jr., has launched a strong campaign against ultra-processed foods. His efforts are already raising concerns across the food industry, especially among makers of yogurts, plant-based meats, and many packaged goods.
Kennedy, through his “Make America Healthy Again” (MAHA) initiative, says ultra-processed foods are behind the growing epidemics of obesity, diabetes, and other chronic diseases in America. Experts say many children get a large percentage of their daily calories from these kinds of foods.
One major step is that the Food and Drug Administration, together with the Agriculture Department, is working to set a uniform federal definition for what counts as “ultra-processed.” This would clarify which products are targeted in future policies.
Food makers are watching closely. Yogurt brands, for example, may need to remove or reduce certain additives, artificial dyes, or seed oils from their products. Some plant-based meat producers fear that “ultra-processed” labels could hurt their business, even if their products are healthier than many traditional processed foods.
Kennedy has not proposed banning ultra-processed foods outright. Instead, his proposals focus on greater transparency, better labeling, removing harmful additives, restricting certain synthetic food dyes, and pushing for healthier standards in public food programs like school lunch and food assistance.
Some in the industry worry that the definitions will be too broad. If “ultra-processed” ends up including foods many consumers already use (for example, certain yogurts or bread), companies may face high costs to reformulate recipes or relabel products. There is also concern about consumer confusion and whether regulatory actions will be fair.
Meanwhile, public health experts caution that policy efforts must be backed by solid science. They also note that policies that reduce ultra-processed food intake could have big health benefits, especially for children. But they warn that success depends on clear rules, enough funding, and cooperation from food producers.
