Tyson Foods, the second largest food and beverage company in the United States, has announced it will remove high-fructose corn syrup and three other controversial additives from its products by the end of 2025, marking a significant shift in the industry’s approach to consumer health. The move, revealed this week, comes as part of a broader push by major food producers to address mounting concerns over the health impacts of certain ingredients commonly found on supermarket shelves.
"We continuously review and assess our product portfolio to ensure the highest quality products that meet the needs of consumers," Donnie King, President and CEO of Tyson Foods, said in a statement. "Our decision to remove high fructose corn syrup and other ingredients reflects our ongoing commitment to feeding the world like family, while preserving the taste, value, and integrity that define our iconic brands." According to Tyson, these changes will affect all of its brands, including household names like Tyson, Jimmy Dean, Hillshire Farm, Aidells, State Fair, and Wright.
The additives on Tyson’s chopping block include high-fructose corn syrup, sucralose (also known by the brand name Splenda), the preservatives butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), and titanium dioxide. All are slated for removal from Tyson’s product lines in the U.S. by the end of next year.
This action is not occurring in a vacuum. According to Health and Human Services (HHS) Secretary Robert F. Kennedy Jr., about 40 percent of the food industry—including major players like Smuckers and General Foods—has now pledged to overhaul ingredients in response to growing public scrutiny. "It’s all the big producers. And Tyson has been a leader from the beginning. I’m very grateful for their vision and commitment to their customers’ health," Kennedy told Breitbart News on Friday.
Tyson’s decision follows a year of accelerating reform within the food industry. Earlier in 2025, Tyson removed petroleum-based synthetic dyes from its U.S. branded products, even though those dyes were still approved by the Food and Drug Administration. The company’s latest pledge extends its clean-label mission, which aims to deliver what King described as “high-quality food to every table in the world, safely, sustainably and affordably.”
High-fructose corn syrup, perhaps the most notorious of the additives being eliminated, has long been a staple in processed foods. It is a sugar derived from corn starch that, after chemical processing, becomes sweeter, cheaper, and more shelf-stable than regular cane sugar. But its health reputation is less sweet. According to the Cleveland Clinic, high-fructose corn syrup is “full of empty calories” and has been linked to increased inflammation and weight gain. "Consuming too much high fructose corn syrup encourages fat production, increases inflammation, and fills you up with empty calories," the Cleveland Clinic warns. Researchers have pointed to the sweetener as a key driver in America’s obesity epidemic.
President Donald Trump has also weighed in on the issue. In July, Trump announced he had convinced Coca-Cola to produce a version of its iconic drink with “real cane sugar.” The company confirmed the move, noting that the cane sugar Coke would be an addition to its product line rather than a replacement for the classic formula.
Sucralose, another ingredient Tyson is eliminating, is an artificial sweetener marketed as Splenda. It is about 600 times sweeter than table sugar and has been lauded for its calorie-free sweetness. However, animal studies suggest sucralose can upset the crucial balance of digestive bacteria, raising questions about its long-term health effects.
The preservatives BHA and BHT, also set for removal, are commonly used to extend shelf life in foods like cereals, snack foods, meats, butter, chewing gum, and potato chips. They are also found in some cosmetics and medications. The National Institutes of Health’s Report on Carcinogens states, “Butylated hydroxyanisole (BHA) is reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity from studies in experimental animals.” While the FDA still permits their use, the mounting evidence from animal studies has fueled calls for caution.
Finally, titanium dioxide, a synthetically produced white pigment, is being phased out by Tyson. Research has shown it can disrupt hormonal responses and blood sugar levels, potentially contributing to diabetes, obesity, and other health problems. This pigment is used not only in foods but also in cosmetics and pharmaceuticals, making its removal from the food supply a notable step.
The wave of ingredient reform sweeping the industry is not limited to Tyson. Earlier this summer, Kraft Heinz announced it would no longer launch new U.S. products containing FD&C colors and plans to remove all remaining FD&C colors from its domestic product lineup by the end of 2027. The movement has been galvanized in part by criticism from HHS Secretary Kennedy, who has long been outspoken about the nation’s food supply and federal dietary guidelines. In March 2025, Kennedy met with top executives from major food producers to discuss the widespread use of additives. "For far too long, ingredient manufacturers and sponsors have exploited a loophole that has allowed new ingredients and chemicals, often with unknown safety data, to be introduced into the U.S. food supply without notification to the FDA or the public," Kennedy said at the time.
Before joining HHS, Kennedy built his reputation as an environmental attorney, frequently criticizing the use of certain pesticides and what he saw as lax regulation of food additives. He and other advocates argue that these factors have contributed to the alarming rise in chronic diseases among both adults and children in recent decades. Kennedy has promised that HHS will introduce revised nutrition recommendations by the end of 2025, signaling that further changes may be on the horizon for both consumers and the food industry.
Tyson’s announcement has been met with a mix of praise and cautious optimism. Supporters see the decision as a long-overdue step toward transparency and healthier food options, while skeptics question whether such voluntary measures will be enough to meaningfully improve public health. Still, with nearly half of the industry now moving in this direction and federal officials promising tougher guidelines, the tide appears to be turning.
As consumers become increasingly savvy about what’s in their food—and as companies respond to both public pressure and regulatory scrutiny—Tyson’s latest move could be a harbinger of broader change. Whether this will lead to measurable improvements in America’s health remains to be seen, but one thing’s clear: what’s in our food, and what’s not, is no longer a question for the fine print.
