Title 22.1. Education
Chapter 13. Programs, Courses of Instruction and Textbooks
§ 22.1-207.4:3. (Effective July 1, 2027) Nutritional standards for school meals and other foods; certain color additives prohibited.
A. As used in this section:
"Color additive" means any material not exempted pursuant to 21 U.S.C. § 321(t)(1) that is a dye, pigment, or other substance made by a process of synthesis or similar artifice, or extracted, isolated, or otherwise derived, with or without intermediate or final change of identity, from a vegetable, animal, mineral, or other source and that when added or applied to a food, drug, or cosmetic, or to the human body or any part thereof, is capable of imparting color thereto.
"Competitive food" means the same as that term is defined in § 22.1-207.4.
B. No public elementary or secondary school shall offer or make available to any student any food served as a part of a school meal or any competitive food that contains any of the following color additives:
1. FD&C Blue No. 1 (CAS Reg. No. 3844-45-9);
2. FD&C Blue No. 2 (CAS Reg. No. 860-22-0);
3. FD&C Green No. 3 (CAS Reg. No. 2353-45-9);
4. FD&C Red No. 3 (CAS Reg. No. 16423-68-0);
5. FD&C Red No. 40 (CAS Reg. No. 25956-17-6);
6. FD&C Yellow No. 5 (CAS Reg. No. 1934-21-0); or
7. FD&C Yellow No. 6 (CAS Reg. No. 2783-94-0).
C. The Board shall amend its nutritional guidelines for competitive foods promulgated pursuant to § 22.1-207.4 in accordance with the provisions of this section.
