Transcript
Transcript: Local Ice Cream Shops React to Phase-Out of Artificial Dyes
Reporter: Desiree Robinson
Air date: July 17, 2025
Runtime: 0:60
Desiree Robinson:
One of America’s favorite desserts will soon undergo major changes. The U.S. dairy industry has voluntarily agreed to remove artificial dyes from ice cream by 2028. But for ice cream lovers, this change may take some getting used to.
Kate Cosbey:
The appeal for, especially certain flavors, would decrease a lot. Especially a lot of little kids—when they come in here, they don’t even know the flavors. They’re like, “I want the blue one” or “I want the red one.”
Desiree Robinson:
Amanda Hughes, owner of The Ice Cream Stand in Syracuse, already uses natural ingredients in her ice creams. But she agrees the look of a product can strongly influence whether people buy it.
Amanda Hughes:
We eat with our eyes. The easiest and most immediate example I can find is mint chocolate chip. There are customers that will ask if ours is green or white, and they will or will not consume based on the color.
Desiree Robinson:
Hughes says the taste won’t change—but customers might have to get used to their favorite treats looking a little different.
SYRACUSE, N.Y. (NCC News) — One of America’s favorite desserts is getting a makeover. The U.S. dairy industry has voluntarily committed to removing artificial dyes from ice cream by 2028, ahead of a broader push to eliminate synthetic colors from food.
“I am proud of ice cream makers and dairy foods companies for stepping up for American families by making this voluntary commitment to provide ice cream and frozen dairy treats without certified artificial colors,” said Michael Dykes, D.V.M., president and CEO of the International Dairy Foods Association (IDFA), in an IFDA press release.
The dairy industry’s move comes as the FDA announced in April it would phase out all petroleum-based synthetic dyes from the nation’s food supply, requesting food companies remove these additives by the end of 2026. Amanda Hughes, owner of The Ice Cream Stand in Syracuse, wasn’t aware of the national commitment, but her business is already aligned with the effort.
“I prefer to use local organic ingredients whenever possible,” said Hughes.
The commitment will phase out petroleum-based dyes like Red 40, Yellow 5, and Blue 1, which give ice cream its vibrant colors and which the FDA is working to eliminate from all foods by the end of 2026. But Hughes says cost is a major concern for a full switch.
“That would change some of our ingredients and our cost to produce it, which would mean it would change the cost to sell.”
Kate Cosbey, manager of Jen and Kerri’s Ice Cream Shop, says the change could also affect sales, especially among younger customers.
“A lot of little kids when they come in here, they don’t even know the flavors of some of the ice creams. They’re like, oh, I want the blue one or I want the red one.”
Hughes agrees that the visual experience matters.
“We eat with our eyes,” she said. “There are customers that will ask if ours is green or white, and they will or will not consume based on the color.”
Hughes and Cosbey both say that although the taste won’t change, people will have to open up to their ice cream looking different. With the larger companies joining the movement to ditch the dyes, locally-owned shops must balance costs, customer appeal, and resource challenges.