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NewsContamination ControlChemical

Florida Contaminant Testing Program Raises Concerns Over Arsenic in Candy

By Doug Davis
assorted colorful candy gummies
Image credit: Polina Tankilevitch via Pexels
January 29, 2026

Newly published testing results from the “Healthy Florida First” initiative shows elevated levels of arsenic in a wide range of products.

The Healthy Florida First initiative—a statewide program that tests for contaminants in food products—was announced earlier in January by Florida First Lady Casey DeSantis, alongside the publication of its first report focused on toxic heavy metals in infant formulas. The program represents a $5 million investment to expand product testing for contaminants like heavy metals, bacteria, pesticides, and microplastics. This investment was described by Governor Ron DeSantis as aligned with the “Make America Healthy Again” (MAHA) agenda.

Accompanying the release of the test results for contaminants in candy, First Lady DeSantis announced that Florida has expanded the Healthy Florida First initiative to include the evaluation of “other products marketed for children.”   

For the most recent testing assignment, the Florida Department of Health collected 46 candy products from ten brands and assessed the presence of toxic heavy metals. Arsenic was detected in 28 products. DOH calculated “safe” consumption amounts for each candy in which arsenic was detected, although details about how these limits were calculated were not provided.

The levels of arsenic in candy topped out at 570 parts per billion (ppb) in Tootsie Fruit Chew Lime samples, amounting to a “safe” consumption limit of 8 pieces per year for children and 20 pieces per year for adults.

Candy brands with no detected arsenic in their products included Yum Earth, Unreal, Annie’s, Reese’s, and Whoppers.

The Healthy Florida First testing results for both candy and infant formula can be accessed on exposingfoodtoxins.com.

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KEYWORDS: arsenic Florida MAHA toxic heavy metals

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Doug Davis is senior director, global food safety, Marriott International, and has worked for the company for 31 years. For the past 13 years, he has guided the company's food safety program, which includes regulatory compliance, foodborne outbreak management, auditing and training for all 30 brands and 7 thousand hotels in 122 countries. Davis developed the first industry Norovirus Protocol for Hotel Operations and over 100 thousand associates have completed his food allergen course through Marriott’s Learning platform. With a food and beverage background, he led multi-million dollar operations in some of the largest hotels in the company as Executive Chef and Banquet Chef. He has been a culinary instructor and private club chef.

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