Clean Label, No Compromises: Why the Future of Food Is (Finally) Catching Up
There’s a growing call for transparency in the food industry, and not just from shoppers reading ingredient labels. Recently, Health and Human Services Secretary Robert F. Kennedy Jr. made headlines when he laid out a list of ingredient restrictions he believes food manufacturers should follow: no artificial dyes, no chemical additives, no seed oils, and no preservatives.
Whether you agree with RFK Jr.’s politics or not, the reaction to his proposed standards reveals something big: people are paying attention to what’s in their food — and they should be.
At PNW Cookie Co., we saw the news and thought, “Wait, people are still doing that?”
Because here’s the thing: we’ve been checking all those boxes since day one. Not because it’s trendy. Not because a politician told us to. But because this is what we believe food should be, and because we actually care about what goes into your cookies.
What’s a “Clean Label,” Anyway?
The term clean label has been gaining traction for the last decade, but it's still surprisingly unregulated. Generally, it refers to products made with ingredients that are recognizable, minimally processed, and free from artificial additives or synthetic chemicals.
But the definition of "clean" varies widely depending on who you ask. For some companies, it’s a marketing ploy. For us? It's just how we bake cookies.
The Ingredients Under Fire
So what’s really behind this ingredient scrutiny? Let’s take a look at the four major callouts and why they’ve become such a hot topic.
Artificial Dyes
The Food and Drug Administration (FDA) is preparing to eliminate six synthetic dyes by the end of 2026. Think Red 40, Yellow 5, and Blue 1. These synthetic food colorings, originally made from coal tar and now made from petroleum, have been linked to cancer and potential allergic reactions. They're banned or restricted in several countries, but still widely used in the U.S. According to NBC News, RFK has discussed plans to remove artificial dyes in food and drinks by as early as the end of next year.
If you ask us, color doesn’t make flavor, and our cookies don’t need artificial enhancements to look or taste amazing. We skip the dyes because nobody needs their dessert to double as a science experiment. So, no dyes here, just real-deal ingredients that look (and taste) like what they actually are.
Chemical Additives
From dough conditioners to anti-caking agents, food is often packed with hard-to-pronounce extras designed to make it cheaper or last longer. But do those chemicals belong in your snacks? We don’t think so.
Kennedy has criticized the FDA’s “Generally Regarded as Safe” (GRAS) pathway, which allows self-declaration of safety for new additives without independent review. According to a recent Food Safety Magazine article, the GRAS rule, created in 1972, allows food companies to decide for themselves if an ingredient is safe based on prior use or research, without needing formal FDA approval. Companies can voluntarily inform the FDA, but even if the agency raises concerns, the ingredient can still be used. Today, this loophole lets companies introduce new additives into food without going through a full safety review.
These are things you don’t have to worry about with PNW Cookie Co. Our ingredient lists are short, sweet, and full of real-food staples like gluten-free flours (including rice flour, sorghum flour, and tapioca flour), organic evaporated cane juice, sustainably sourced palm oil (no animals or habitats harmed!), and high-quality chocolate chips. No tricks. No weird science.
Preservatives
Sure, preservatives may extend the shelf life of a product. But at what cost? Many common preservatives, like butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), have been linked to serious health issues, like cancer and damage to the hormone system, and are banned in other countries.
We bake fresh and ship fast, so we don’t have to rely on preservatives to keep our cookies “alive” for months on end. Our preservative-free cookies are meant to be enjoyed as close to oven-fresh as possible. No chemical time capsules here. We bake fresh and ship fast. Our cookies taste like they just came out of the oven (because they basically did)
💡Good to Know: Since our cookies are vegan and gluten-free with zero preservatives and no chemicals, we recommend freezing them for storage and thawing as you wish to eat them.
Seed Oils
Seed oils — like canola, soybean, and sunflower oil — are a type of vegetable oil extracted from the seeds of various plants. They might be cheap and shelf-stable, but they’ve recently come under fire for their possible role in inflammation, chronic diseases, and metabolic issues. Seed oil production often relies on heavy pesticide use, which harms ecosystems and pollinators. RFK Jr. believes this industry contributes to environmental damage and advocates for replacing seed oils with traditional fats (like coconut oil).
At PNW Cookie Co., we already use better fats. Coconut oil is our go-to because it’s plant-based, minimally processed, and just plain better for you, though we also use sustainably sourced palm oil, which has become a popular alternative to traditional fats like butter and margarine. Better fats mean better flavor and better-for-you cookies.
A “Clean” Label is More Than a Trend, It’s a Trust Issue
More and more consumers are asking tough questions about what's in their food. And if you ask us, they should! Ingredients aren’t just technical specs; they’re a reflection of a brand’s values. In a market saturated with greenwashing and vague "all-natural" claims, ingredient integrity matters more than ever. And while plenty of companies are just now starting to phase out questionable additives, we’ve been building our entire business around avoiding them from the start.
So why do we do it this way?
Because we get it.
Some of you are reading labels for health reasons. Some care about animal welfare or sustainability. Some of you just want a healthy cookie alternative that tastes good and doesn’t wreck your gut. And let’s be honest: most of us are just trying to make better choices in a world that makes that weirdly hard.
Whatever your reason, our mission is the same: Make cookies so freakin' tasty, you'll never guess what's (not) in them.
What This Means for the Future of Food
What we’re seeing now — from RFK Jr.’s proposed ingredient bans to rising consumer awareness — isn’t just a fad, it’s a reckoning. A moment where food companies will need to ask themselves: What are we really serving people?
The brands that will thrive in this new landscape aren’t the ones with the flashiest packaging or the biggest marketing budget. They’re the ones that lead with honesty, bake with integrity, and put people before profits. And honestly? It’s about time.
We’ve cracked the cookie code using wholesome ingredients that are locally sourced whenever possible — no gluten, no dairy, no soy, and zero regrets. It’s weaved into our core values: quality, craft, honesty, and just enough sass to keep things interesting. So whether you’re here for the gluten-free, soy-free, and vegan-friendly vibes or just want a delicious, allergy-friendly cookie that doesn’t come with a side of questionable ingredients, we’ve got you.
P.S. We’re not political, we’re just pro-cookie. And pro-you!
Want to taste what clean, feel-good cookie indulgence is all about? Shop our cookies and experience the difference real ingredients can make.