The Food and Drug Administration (FDA) recently announced a delay in the implementation of a rule that would make it more difficult for food companies to label their products as “healthy.” Originally set to take effect on February 25, the rule has now been pushed back to April 28 due to a presidential memorandum freezing all Biden administration regulations that have not yet been implemented.
This rule aims to prevent foods high in saturated fat, sodium, and added sugars from being labeled as “healthy.” Many cereal and yogurt products would be impacted by this regulation, as they would no longer meet the criteria to use the label.
The FDA’s definition of “healthy” was last updated in 1994, focusing on fat content and cholesterol as top dietary concerns. However, this outdated definition has prevented foods like nuts, salmon, and olive oil from being labeled as “healthy,” despite their nutritional benefits. The new rule would allow these foods to be labeled as such for the first time, while restricting the label’s use on certain breads, cereals, and yogurts.
In order to comply with the new rule, many food companies would need to reformulate their products. The FDA estimates that this process would cost $403 million over the next two decades, requiring companies to invest $27 million per year.
Although the delay in the implementation date does not change the compliance deadline of February 25, 2028, it raises questions about potential revisions to the regulation. The Center for Science in the Public Interest suggests that the Trump administration may be interested in reopening the rule to alter the definition of “healthy.”
The announcement of the delay was signed by Health and Human Services Secretary Robert F. Kennedy, Jr., rather than an FDA official, indicating a possible shift in approach. Kennedy has been vocal against seed oils, claiming they contribute to obesity and have harmed Americans. However, nutrition scientists argue that oils and oil-based dressings are healthier alternatives to butter and lard when used in cooking.
Overall, the delay in the implementation of the “healthy” labeling rule has sparked discussions about the evolving landscape of nutrition guidelines and the potential impact on food companies and consumers. It remains to be seen how this regulation will be enforced and whether any changes will be made to accommodate new scientific findings and dietary recommendations.
