California Governor Newsom issued an executive order at the beginning of this month to crack down on “ultra-processed foods,” limiting the use of certain artificial colors, hydrogenated oils, preservatives, and stabilizers that may harm health. However, the reform may impact or even eliminate 18 beloved fast-food items that people enjoy, as well as potentially affecting many Chinese dishes and various types of food.
California aims to establish leading national standards for food nutrition and health. Newsom stated, “Food should not lead us to illness or lifelong consequences. For years, California has been at the forefront in creating healthy and delicious school meals and removing harmful ingredients and chemicals from food.”
Food in its natural or near-natural state, with minimal changes made through methods like drying, grinding, baking, boiling, freezing, or pasteurization to make it suitable for storage and safe consumption, is called “minimally processed food.” Examples include apples, carrots, raw unsalted nuts, or fish in sushi.
“Processed foods” refer to foods with added sugars, salt, oils, or some food additives (usually just a few ingredients), such as canned fish or vegetables, fruit syrups, and fresh bread.
“Ultra-processed foods” refer to foods with many added ingredients, highly processed, with added sugars, salt, fats, starches, flavors, artificial colors, preservatives, stabilizers, and more. These foods include frozen foods, soft drinks, hot dogs, fast food, cold cuts, cakes, and donuts.
California passed the AB418 Bill in 2023 (implemented in early 2027) and the AB2316 Bill in 2024 (implemented by the end of 2027), banning synthetic additives in foods supplied and sold in schools, such as six food colorings: Blue 1, Blue 2, Green 3, Red 40, Yellow 5, and Yellow 6; and prohibiting the presence of Red 3 dye, Titanium Dioxide, Potassium Bromate, Brominated Vegetable Oil, and Propyl Paraben in foods produced, sold, or distributed in California.
Opponents of the proposal include the Consumer Brands Association, the International Association of Color Manufacturers, the National Confectioners Association, and the American Bakers Association. They argue that the federal government has a comprehensive food safety process, and these food colorings and additives undergo thorough review by federal and state systems and many international scientific institutions, continuing to be considered safe.
Familiar fast-food items that Californian laws may restrict and prohibit due to potential associations with specific diseases. Though there are risks associated with excessive consumption, there is currently no direct evidence of causation. These items are within the permitted range of both federal and California governments.
1. Classic cheeseburgers with sauce often use sauce containing high fructose corn syrup and potassium sorbate (a preservative), which is associated with metabolic disorders like diabetes.
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