15-DISD Non-Preferred Ingedient List.pdf
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- Solicitation number
- JC- 250449
- Issued by
- Dallas County, Texas
About this file
This file is a Non-Preferred Ingredient List document issued by Dallas Independent School District (DISD) Food and Child Nutrition Services, effective as of October 8, 2026. The document establishes compliance requirements for food products submitted by vendors in response to district procurement solicitations. The list identifies prohibited ingredients across multiple categories including artificial colors (synthetic food dyes such as Blue 1, Blue 2, Red 40, Yellow 5, and Yellow 6, as well as Titanium dioxide), artificial flavors and MSG, specific antioxidants (BHA, BHT, Propyl Gallate, and TBHQ), emulsifiers (BVO and CMC/Polysorbates), non-preferred sweeteners (HFCS, aspartame, saccharin, and sugar alcohols including erythritol, xylitol, and sorbitol), flour treatment agents (azodicarbonamide and bromated flour), mycoprotein-based meat alternatives, and packaging chemicals containing Bisphenol A (BPA). The document reserves DISD's right to accept or reject products based on ingredient compliance.
Vendors submitting food products must ensure their formulations contain none of the identified non-preferred ingredients. A critical specification notes that while the FDA does not mandate disclosure of Caramel Color classification on ingredient labels, vendors must explicitly specify the Caramel Class (III or IV) upon bid submission to allow FCNS to assess compliance with district specifications. This ingredient restriction aligns with Legislative Bill #314 and applies to all food procurements funded through local, state, federal, and grant-funded programs supporting Dallas ISD's Food and Child Nutrition Services operations.
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Dallas ISD Food and Child Nutrition Services • T&C revised 10-8-2026-2
The table below contains a list of non-preferred ingredients in line with Legislative Bill #314. Food and Child Nutrition Services reserves the right to accept or not accept a product based on the product’s ingredient list. Products submitted should not contain any of the following ingredients:
NON-PREFERRED INGREDIENTS NON-PREFERRED INGREDIENTS
INGREDIENTS INDUSTRY NAME
Artificial Colors Synthetic Food Dyes (Blue 1, Blue 2, Green 3, Red 3, Red 40, Yellow 5, Yellow 6, Citrus Red 3, Orange B), Caramel Color CL3-4, Color additive Titanium dioxide (TiO2)
Artificial Flavors Any & All Additives Considered Artificial and unspecified natural flavors, Monosodium Glutamate
(MSG)
ANTIOXIDANTS
BHA Butylated Hydroxyanisole (BHA) BHT Butylated Hydroxytoluene (BHT) Propyl Gallate Propyl 3, 4, 5 Trihydroxybenzoate Propyl Paraben Propyl 4-hydroxybenzoate TBHQ Tertiary Butylhydroquinone (TBHQ)
EMULSIFIERS
BVO Brominated Vegetable Oils (BVO) CMC Carboxymethylcellulose (CMC), Polysorbates
SWEETNERS
HFCS High Fructose Corn Syrup (HFCS) NutraSweet Aspartame Stevia Rebaudioside Stevia Extracts Sweet' n Low Saccharin Sugar Alcohols Erythritol, Lycosin, Lactitol, Maltitol, Sorbitol, Xylitol, Hydrogenated Starch Hydrolysate (HSH), etc.
FLOUR/FLOUR ADDITIVES
Flour Treatment Agents Azodicarbonamide (ADA), Bromated Flour/Potassium Bromate, Potassium Iodate
MEAT ALTERNATIVE PRODUCTS MEAT ALTERNATIVE PRODUCTS
Meat alternative products Mycoprotein
CHEMICALS USED IN PACKAGING CHEMICALS USED IN PACKAGING
Bisphenol A (BPA) Appears in polycarbonate plastics used in food and drink packaging and in coatings on metal food cans and bottle tops
**Regarding Caramel Color Class III and Class IV, the FDA does not mandate specifying the class of caramel coloring in the ingredient list. Questions & Answers About 4-MEI | FDA
For all food bid submissions that contain caramel color as an ingredient, vendors must specify the Caramel Class upon bid submission for FCNS to carefully review and assess compliance of specifications.
Appendix A Clean label Ingredient Review https://www.fda.gov/food/food-additives-petitions/questions-answers-about-4-mei#:%7E:text=No.,do%20not%20contain%204-MEI.
| Appendix A |
| Clean label ingredient review |
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