17 Popular Restaurant Dishes That Could Disappear or Change Under RFK Jr.’s Health Policies

Robert F. Kennedy Jr., recently confirmed as the U.S. Secretary of Health and Human Services, has made cleaning up the American food industry one of his central health initiatives, targeting artificial additives, seed oils, preservatives, and ultra-processed ingredients. While grocery store products are often the focus, restaurants may also be forced to overhaul their menus, leading to dramatic changes—or the outright disappearance—of certain dishes.

This initiative has already prompted changes in the food sector; for instance, some fast-food chains have switched from seed oils to beef tallow for cooking, aligning with Kennedy's advocacy for traditional fats over industrial seed oils. As of January 2025, Steak 'n Shake announced plans to cook their shoestring fries in 100% beef tallow across all locations by the end of February 2025.

Here are 17 popular restaurant meals that could be reformulated or even disappear under RFK Jr.’s health crackdown. The White House / Wikimedia

Nachos: No More Neon Cheese?

That iconic bright yellow nacho cheese sauce found in bars and fast-food joints gets its color and texture from artificial emulsifiers and food dyes like Yellow 5 and 6. RFK Jr. has pushed for bans on artificial colors due to potential health risks. If these changes take effect, nacho cheese may have to be made with real melted cheese—meaning a thinner, less gooey consistency and a shorter shelf life. Snappr / Pexels

Mozzarella Sticks: The End of That Gooey Stretch?

Mozzarella sticks are a fan-favorite appetizer, but their breading often contains preservatives and artificial stabilizers that give them that perfect crunch. Many restaurants use pre-breaded, frozen versions for efficiency, but if Kennedy’s policies restrict these additives, restaurants may need to switch to fresh, in-house preparation. This could mean higher costs, variations in texture, and shorter shelf life, making mozzarella sticks a more premium menu item rather than a fast, consistent appetizer. Famartin / Wikimedia

French Fries: Say Goodbye to Perfect Crispiness

Most fast-food and sit-down restaurant fries are pre-treated with dextrose (a type of sugar) and stabilizers to ensure even browning and long-lasting crispiness. RFK Jr. has spoken out against processed food treatments, meaning restaurants may have to switch to fresh-cut, preservative-free fries—which could mean shorter fry lifespans, soggier textures, and higher costs. half_rain / Pixabay

Chicken Tenders: A Kid-Friendly Favorite That Could See Big Changes

Restaurant chicken tenders are usually pre-breaded and frozen using stabilizers like TBHQ (a preservative that prevents oxidation). If Kennedy’s initiatives target heavily processed frozen foods, fast-food chains and casual restaurants may have to hand-bread fresh tenders daily, making them pricier and less crispy. KamranAydinov / Freepik

Ranch Dressing: The End of the Nation’s Favorite Dip?

Most restaurant ranch dressing contains MSG, preservatives, and emulsifiers to maintain its creamy consistency. If artificial stabilizers are banned, restaurants may have to switch to all-natural house-made ranch, which could increase costs, alter the taste, and shorten shelf life. Julia Avamotive / Pexels

BBQ Ribs: A Sweeter, Less Smoky Future

Restaurant-style BBQ sauce often contains high-fructose corn syrup, liquid smoke, and preservatives that enhance flavor and extend shelf life. While some establishments already offer house-made alternatives, many rely on these processed ingredients for consistency and cost-effectiveness. If Kennedy’s initiatives lead to restrictions on artificial sweeteners and flavor enhancers, restaurants may need to reformulate their BBQ sauce using natural sweeteners like honey or molasses and real smoked ingredients. This shift could result in pricier BBQ dishes, flavor variations, and a shorter shelf life, requiring more frequent preparation. Horizon Content / Pexels

Margaritas and Frozen Cocktails: The Color Crackdown

Frozen margaritas and other brightly colored cocktails often rely on artificial dyes, pre-made mixers, and stabilizers to maintain their vibrant appearance and shelf stability. If Kennedy cracks down on artificial colors and high-fructose cocktail syrups, bars may have to switch to fresh juice and all-natural ingredients, leading to more expensive and less colorful drinks. Kim van Vuuren / Pexels

Caesar Salad: A Dressing Dilemma

Caesar dressing is one of the most popular restaurant dressings, but it often contains preservatives, artificial thickeners, and seed oils to maintain its creamy texture. If Kennedy’s initiatives target processed dressings, many restaurants may be forced to make fresh Caesar dressing daily, changing the flavor profile and significantly increasing preparation time and costs. Shameel mukkath / Pexels

Deep Dish Pizza: A Dough Disaster?

Deep-dish pizza dough in many restaurants is pre-made and frozen with stabilizers and dough conditioners to maintain its structure. If Kennedy’s policies ban these additives, restaurants may have to make fresh dough daily, which could increase costs and change the texture of the crust. Julia Filirovska / Pexels

Fast Food Breakfast Sandwiches: The Challenge of Reformulation

Most fast-food breakfast sandwiches contain pre-cooked eggs stabilized with artificial emulsifiers, along with processed cheese and frozen meats treated with preservatives. If Kennedy enforces stricter food laws, fast-food breakfast sandwiches may have to be fully made-to-order, which could increase wait times and drive up costs. RDNE Stock project / Pexels

Onion Rings: The Hidden Additives in Your Favorite Snack

Restaurant onion rings often contain breading stabilizers and preservatives that allow them to be frozen and fried on demand. Without these additives, restaurants may need to switch to fresh-cut, hand-battered onion rings, changing their texture and consistency. tookapic / Pixabay

Hot Dogs at Restaurants and Stadiums: The Future of Nitrate-Free Options

Hot dogs often contain nitrates and nitrites, preservatives that the World Health Organization has classified as Group 1 carcinogens, indicating a link to increased cancer risk. However, occasional consumption is unlikely to pose a significant health risk. If these additives are banned, restaurants and stadiums may need to adopt alternative curing methods, potentially leading to higher costs and altered flavor profiles. RDNE Stock project / Pexels

Alfredo Pasta: A Thickening Dilemma

Many restaurant Alfredo sauces rely on artificial thickeners and stabilizers like modified starches rather than traditional cream and cheese. If Kennedy cracks down on processed sauce ingredients, Alfredo sauce may have to be made fresh daily, which could change its consistency and drive up prices. douglas miller / Pexels

Fried Fish: No More Crispy Batter?

Many restaurant fish dishes rely on pre-battered frozen fillets containing stabilizers and emulsifiers to maintain crunchiness. If RFK Jr.’s health regulations eliminate these stabilizers, fried fish may need to be made fresh to order, changing its texture and making it a pricier menu item. Olga Lioncat / Pexels

Fast-Food Cheeseburgers: A Reformulation Crisis

Many fast-food cheeseburgers contain processed cheese slices that rely on stabilizers, artificial flavors, and emulsifiers. If Kennedy enforces bans on these additives, fast-food chains may have to switch to real cheese slices that melt differently and have shorter shelf lives. Isaac Taylor / Pexels

Tiramisu and Cream-Based Desserts: The Dairy Dilemma

Many restaurant desserts use pre-made whipped toppings containing hydrogenated oils and artificial stabilizers instead of fresh dairy. If RFK Jr. enforces stricter regulations on processed dairy products, many classic desserts may taste different, spoil faster, or become more expensive. Quang Nguyen Vinh / Pexels

Chicken Wings: No More Saucy Secrets

Classic Buffalo wing sauces often achieve their signature consistency through stabilizers, emulsifiers, and artificial flavorings. These additives help maintain texture and prevent separation, especially in pre-made or bottled versions used by restaurants. If Kennedy’s food policies restrict these ingredients, many restaurants may have to switch to all-natural, small-batch sauces. While this could lead to fresher-tasting wings, it may also mean subtle changes in flavor, a thinner consistency, and potential price increases due to more labor-intensive preparation. Erik Mclean / Pexels

If Robert F. Kennedy Jr. continues his push for stricter food regulations, restaurants across America may have to rethink their menus, switch to fresh-made alternatives, or remove certain dishes altogether. Some foods may become more expensive, have shorter shelf lives, or change in taste and texture—leading to a fundamental shift in how restaurants operate. The White House / Wikimedia