18 Restaurant Menu Items That May Be Affected by RFK Jr.’s Health Policies

Robert F. Kennedy Jr.'s proposed health initiatives could significantly impact the U.S. food industry, prioritizing the removal of artificial additives deemed potentially harmful. These policies could have a profound impact not only on grocery store shelves but also on the menus of popular restaurants across the U.S. From fine dining establishments to fast-casual eateries, many iconic dishes may face reformulation—or even removal—under stricter regulations.

Here are 18 restaurant menu items that might be affected. Gage Skidmore / Wikimedia

Buffalo Wings: Spicy but Synthetic

Buffalo wings are a game-day staple, but many restaurant sauces contain artificial flavors and preservatives like sodium benzoate. These additives enhance shelf life but could be flagged for removal under stricter health guidelines, leading to reformulated sauces that may alter the taste. Sergio Arreola / Pexels

Nachos: Colorful but Questionable

Nachos served at sports bars often feature bright yellow nacho cheese made with synthetic dyes like Yellow No. 6. Kennedy’s policies might demand natural alternatives, which could change the appearance and flavor of this popular appetizer. RDNE Stock project / Pexels

Barbecue Ribs: Saucy but Suspect

Barbecue sauce used in many restaurants often contains high-fructose corn syrup and artificial smoke flavor. These additives enhance flavor and shelf life but could be targeted for removal, requiring chefs to use natural sweeteners and real smoking techniques. Nano Erdozain / Pexels

Mozzarella Sticks: A Cheesy Dilemma

The breading and cheese used in mozzarella sticks frequently contain preservatives like sodium phosphates and artificial flavors. Reformulations to meet stricter guidelines could alter the texture and taste of this popular appetizer. travel oriented / Pexels

Steak: Tenderizing Techniques in Question

Some restaurant steaks are treated with meat tenderizers containing enzymes like papain or bromelain, which can be highly processed. Stricter food standards might require natural aging processes, potentially increasing preparation time and cost. Lukas / Pexels

Cocktails: Colorful Conundrums

Cocktails with bright, artificial coloring, such as Blue Curaçao and grenadine, might be impacted under stricter guidelines on synthetic dyes. Bars might have to switch to naturally derived colorings, potentially changing the visual appeal of these drinks. energepic.com / Pexels

Loaded Potato Skins: A Cheesy Problem

Loaded potato skins are a staple appetizer, but the melted cheese often contains emulsifiers like sodium phosphate, while the sour cream topping might include artificial stabilizers. These additives could come under scrutiny, forcing restaurants to use fresher ingredients that might alter the dish’s flavor or shelf life. Frank Rojas / Pexels

Spinach Artichoke Dip: Creamy but Controversial

This popular dip is typically made with cream cheese and heavy cream stabilized with artificial thickeners like carrageenan. Stricter regulations could require cleaner, more natural recipes, which might change the texture and richness of this crowd-pleaser. Janine from Mililani, Hawaii, United States / Wikimedia

Chicken Tenders: Kid-Friendly with a Catch

Chicken tenders rely on breading mixes that often include artificial flavorings and preservatives like TBHQ. Reformulating these recipes to exclude harmful additives could affect the crispy texture and iconic flavor that make them a favorite for kids and adults alike. Evan-Amos / Wikimedia

Fried Pickles: Crunch with a Cost

Fried pickles are a popular bar snack, but the batter often contains artificial leavening agents and stabilizers. These additives might face elimination under stricter regulations, potentially leading to less crispy or flavorful results. Guanaco / Wikimedia

Calzones: A Filling Dilemma

The dough and fillings in calzones often include preservatives and flavor enhancers to extend freshness and taste. Under Kennedy’s initiatives, these ingredients might require natural alternatives, impacting the flavor and texture of this Italian-American classic. ROMAN ODINTSOV / Pexels

Clam Chowder: Creamy Comfort with Additives

Many restaurant clam chowders rely on thickening agents like modified starches and preservatives to maintain consistency and shelf life. Reformulating these recipes to align with cleaner standards could result in shorter shelf lives and less creamy textures. Ser Amantio di Nicolao / Wikimedia

Cheesecake: A Slice of Artificial Sweetness

Restaurant cheesecakes often include artificial flavors and stabilizers to maintain their texture and flavor over time. Stricter ingredient guidelines could require natural alternatives, potentially raising costs and altering the dessert’s iconic creaminess. Suzy Hazelwood / Pexels

Chocolate Lava Cake: A Decadent Dilemma

The molten center of chocolate lava cake often relies on artificial stabilizers and flavorings to create its gooey texture. Stricter food safety standards could require natural ingredients, potentially raising preparation costs and altering this dessert’s signature appeal. Ömer Furkan Yakar / Pexels

Onion Rings: Crispy with Concerns

Onion rings’ breading often includes artificial leaveners and stabilizers to maintain crunch. Kennedy’s health policies might encourage natural alternatives, which could affect the texture and flavor of this popular side dish. Pixabay / Pexels

Shrimp Scampi: Saucy but Synthetic

Many shrimp scampi dishes include sauces thickened with artificial starches or flavored with synthetic additives. Stricter ingredient requirements could lead to cleaner recipes that might alter the richness of this seafood favorite. Jer Chung / Pexels

Lobster Bisque: A Luxurious Risk

Lobster bisque often relies on artificial thickeners and flavorings to achieve its creamy, rich texture. Stricter regulations could require restaurants to adopt cleaner recipes, potentially increasing costs and altering this classic dish’s appeal. Missvain / Wikimedia

Fried Calamari: Crispy but Questionable

Battered and fried calamari often includes phosphates to improve texture and moisture retention. These additives could be phased out under stricter food safety policies, leading to less tender and flavorful versions of this popular dish. The Castlebar / Wikimedia

Robert F. Kennedy Jr.’s proposed health initiatives could lead to significant changes in the restaurant industry, particularly for menu items that rely on artificial additives. While the goal of these policies is to promote more natural ingredients, the potential impact on flavor, texture, and preparation methods raises important questions for both restaurants and diners.

As the industry navigates these possible shifts, the focus will likely be on balancing public health concerns with maintaining the culinary experiences customers have come to expect. Whether these changes will be embraced or resisted remains to be seen, but they undoubtedly highlight the ongoing conversation about food quality and safety in the United States. Gage Skidmore / Wikimedia