Whole milk is heading back to school cafeterias across the country after President Donald Trump signed a bill Wednesday overturning Obama-era limits on higher-fat milk options.

Nondairy drinks such as fortified soy milk may also be on the menu in the coming months following adoption of the Whole Milk for Healthy Kids Act, which cleared Congress in the fall.

The action allows schools participating in the National School Lunch Program to serve whole and 2% fat milk along with the skim and low-fat products required since 2012.

“Whether you’re a Democrat or a Republican, whole milk is a great thing,” Trump said at a White House signing ceremony that featured lawmakers, dairy farmers and their children.

The law also permits schools to serve nondairy milk that meets the nutritional standards of milk and requires schools to offer a nondairy milk alternative if kids provide a note from their parents, not just from doctors, saying they have a dietary restriction.

The signing comes days after the release of the 2025-2030 Dietary Guidelines for Americans, which emphasize consumption of full-fat dairy products as part of a healthy diet. Previous editions advised that consumers older than 2 should consume low-fat or fat-free dairy.

Earlier this week, the Agriculture Department sent a social media post showing Trump with a glass of milk and a “milk mustache” that declared: “Drink Whole Milk.”

The change could take effect as soon as this fall, though school nutrition and dairy industry officials said it may take longer for some schools to gauge demand for full-fat dairy and adjust supply chains.

Long sought by the dairy industry, the return of whole and 2% milk to school meals reverses provisions of the Healthy Hunger-Free Kids Act championed by former first lady Michelle Obama. Enacted more than a dozen years ago, the law aimed to slow obesity and boost health by cutting kids’ consumption of saturated fat and calories in higher-fat milk.

Nutrition experts, lawmakers and the dairy industry have argued that whole milk is a delicious, nutritious food that has been unfairly vilified, and that some studies suggest that kids who drink it are less likely to develop obesity than those who drink lower-fat options. Critics have also said that many children don’t like the taste of lower-fat milk and don’t drink it, leading to missed nutrition and food waste.

The new rules will change meals served to about 30 million students enrolled in the National School Lunch Program.

Health Secretary Robert F. Kennedy Jr. described the new law as “a long-overdue correction to school nutrition policy.” Agriculture Secretary Brooke Rollins said it fixed Michelle Obama’s “short-sighted campaign to ditch whole milk.”

Schools will be required to provide students with a range of fluid milk options, which can now include flavored and unflavored organic or conventional whole milk, 2%, 1% and lactose-free milk, as well as non-dairy options that meet nutrition standards.

The new dietary guidelines call for “full-fat dairy with no added sugars,” which would preclude chocolate- and strawberry-flavored milks allowed under a recent update of school meal standards. Agriculture officials will have to translate that recommendation into specific requirements for schools to eliminate flavored milks.

The new law exempts milk fat from being considered as part of federal requirements that average saturated fats make up less than 10% of calories in school meals.

One top nutrition expert, Dr. Dariush Mozaffarian of Tufts University, has said there is “no meaningful benefit” in choosing low-fat over high-fat dairy. Saturated fatty acids in dairy have a different composition than other fat, such as beef fat, plus different beneficial compounds that could offset theoretical harms, he added.

“Saturated fat in dairy has not been linked to any adverse health outcomes,” Mozaffarian said in an interview.

Research has shown that changes in the federal nutrition program after the Obama-era law was enacted slowed the rise in obesity among U.S. kids, including teenagers.

But some nutrition experts point to newer research that suggests that kids who drink whole milk could be less likely to be overweight or to develop obesity than children who drink lower-fat milk. One 2020 review of 28 studies suggests that the risk was 40% less for kids who drank whole milk, although the authors noted they couldn’t say whether milk consumption was the reason.

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The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Department of Science Education and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

Many consumers feel pride in avoiding the glazed pastries in the supermarket and instead opting for “all natural” granola that comes packed with extra protein. Same goes for low-fat yogurts “made with real fruit,” “organic” plant-based milks and bottled “superfood” smoothies.

Buyer beware: Healthy grocery buzzwords like those often cover up an unhealthy amount of sugar.

Added sugars are difficult to quickly spot because many companies use clever marketing to distract consumers, said Nicole Avena, a professor of neuroscience and psychiatry at Mount Sinai Medical School and Princeton University who has studied added sugars.

Avena said while some health-forward brands know people are starting to become aware of the hazards of added sugars, “a lot of the bigger brands don’t worry so much about people’s health.”

Here’s how to spot hidden sugars and what to do about it.

Along with saturated fat and salt, eating excess sugar is linked to heart disease, obesity, diabetes and other health risks.

The average American consumes 17 grams of added sugar a day, which adds up to 57 pounds (26 kilograms) per year, according to the American Heart Association. About half of that comes from beverages, but much of the rest is sneaked into cereal, salsa, prepared sandwiches, dairy products, bottled sauces and baked goods, including many brands of whole-grain bread.

To help control sugar intake, start by checking the nutrition label. Since 2021, food companies have been required to list the quantity of added sugars separately from total sugar content. But the plan backfired, Avena said.

Companies reduced common sweeteners like refined beet sugar and high-fructose corn syrup but added alternatives, such as monk fruit and the sugar alcohol erythritol, which aren’t considered “added sugars” under FDA regulations.

“Now our foods are even more sweet than they were back in 2020,” Avena said.

Collin Popp, a dietitian and professor at NYU Langone Health, said the current FDA recommendation allows for some flexibility. People should get no more than 10% of their calories from added sugar, which amounts to about 50 grams per day if eating 2,000 calories, or a bit more than what’s in a typical can of soda.

But that might be too flexible, Popp said.

“I would actually like to see that be less than 5%, and closer to zero for some, if they have diabetes or prediabetes,” he said.

The key is to be mindful of what you’re eating, even if the product seems healthy or if the package is labeled organic, Popp said. Roasted nuts, plant-based milks and wasabi peas, for example, can include a surprising amount of added sugars. So can English muffins and Greek yogurt.

One Chobani black cherry yogurt, for example, has zero grams of fat but 9 grams of added sugar, or more than 2 teaspoons. Silk brand almond milk has 7 grams per cup.

Popp recommends taking control of how much sugar goes into your food. That could mean buying plain yogurt and adding honey or berries, or asking the barista if you can put your own oat milk into your coffee.

Although they lower the calorie content of foods, artificial sweeteners like stevia and sugar alcohols may not be better because they can encourage people to overeat, Avena said. She said research shows that sweet flavors are what activate the reward center of the brain, not the sugar itself.

That’s not to write off sugar alternatives, including allulose for people with Type 1 diabetes since it doesn’t affect blood sugar.

But for the general public, minimizing dependence on the overall sweetness of food is key to improving health, she said.

“Don’t let the food companies decide how much sugar you’re eating,” Avena said.

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Albert Stumm writes about food, travel and wellness. Find his work at www.albertstumm.com.

J.M. Smucker Co. plans to remove artificial colors from its products by the end of 2027.

Orrville, Ohio-based Smucker said Thursday it will also remove synthetic dyes from foods sold to K-12 schools by the 2026-2027 school year.

Smucker said the majority of its products – including its Uncrustables sandwiches – are already free of synthetic dyes. But some products still have them, including sugar-free jams and ice cream toppings.

Smucker said some products from Hostess, which it acquired in 2023, also contain artificial colors. Twinkies are made with Red 40 and Yellow 5, for example, while Snoballs snack cakes are made with Red 40 Lake, a dye combined with aluminum to keep it from dissolving in water.

Smucker joins a growing number of big food companies that have announced plans to eliminate artificial dyes. Earlier this week, Nestle and Conagra Brands — the parent company of Duncan Hines — both said they would phase out synthetic dyes. Kraft Heinz and General Mills made similar pledges last week.

The federal government has stepped up its scrutiny of artificial colors in recent months. In January, days before President Donald Trump took office, the U.S. regulators banned the dye called Red 3 from the nation’s food supply, nearly 35 years after it was barred from cosmetics because of potential cancer risk.

In April, Trump’s Health Secretary Robert F. Kennedy Jr. and FDA Commissioner Marty Makary said the agency would take steps to eliminate synthetic dyes by the end of 2026, largely by relying on voluntary efforts from the food industry.