Tag Archives: INGREDIENT SAFETY

Food Companies Agree to Phase Out Industrially Produced Trans Fat by 2023

As previously reported on this blog, the World Health Organization (WHO) released a plan in May 2018 aimed at eliminating industrially-produced trans fatty acids from the global food supply. On April 26, 2019, WHO Director-General Dr. Tedros Adhanom Ghebreyesus issued a statement about that plan. He said in the statement, “The elimination of industrially-produced trans … Continue Reading

FDA Releases Heavy Metal Test Results in Kratom

In November 2018, FDA announced that it had tested 26 kratom products with “disturbingly” high heavy metal levels.  Also known as Mitragyna speciose, kratom grows naturally in Southeast Asia and has opioid-like properties.  The Daily Intake blogged on the topic here. Besides concerns regarding kratom’s opioid-like properties, FDA also has taken action and issued its … Continue Reading

FDA Encourages Participation in Voluntary Plant Biotechnology Consultation Program and Revises Guidance on Voluntary Labeling of Foods Derived Plant Biotechnology

Given the increased prevalence of plant biotechnology to develop innovative foods, FDA is reminding industry of its voluntary consultation program to ensure the safety of and public confidence in plant biotechnology-derived foods.  FDA describes “plant biotechnology” as “certain methods scientists can use to introduce new traits or characteristics to a plant.” FDA has assisted in … Continue Reading

FDA Warns of Asbestos Contamination in Certain Cosmetics

Unlike other product categories regulated by FDA, FDA’s authority over cosmetic products marked in the United States is limited. FDA lacks mandatory recall authority for cosmetics, and manufacturers are not legally required to disclose adverse health effects reported by consumers. Ultimately, companies and individuals who market these products in the U.S. bear the responsibility for … Continue Reading

Proposed EU Hygiene Rules for Insects Used in Food

Novel Food Regulation (EU) 2015/2283 describes the authorization process for novel food products in the European Union (EU). “Novel food” is defined as food that had not been consumed to a significant degree by humans in the EU before May 15, 1997. “Novel Food” can be newly developed, innovative food, food produced using new technologies … Continue Reading

FDA Removes Clearance for 7 Synthetic Flavoring Substances

As we previously reported on this blog, a group of non-government organizations (NGOs) sued FDA in an effort to compel the Agency to act on a Food Additive Petition (FAP) concerning seven synthetic flavoring food additives. The FAP, which the NGOs submitted to FDA, requested that FDA remove the clearances for these seven synthetically derived … Continue Reading

FDA Releases Guidance on Evaluating Animal Drug Safety in Food-Producing Animals

FDA’s Center for Veterinary Medicine (CVM) has released a new guidance document (Guidance for Industry #3:  General Principles for Evaluating the Human Food Safety of New Animal Drugs Used In Food-Producing Animals) describing the types of information that the Center expect to see when such drugs are used in food-producing animals. Under Section 512(b)(1) of … Continue Reading

Non-Profits Sue FDA to Prohibit Use of Seven Flavors

Eight non-profit organizations (Breast Cancer Prevention Partners, Center for Environmental Health, Center for Food Safety, Center for Science in the Public Interest, Environmental Defense Fund, Environmental Working Group, Natural Resources Defense Council, and WE ACT for Environmental Justice) are suing FDA to seek a prohibition on the use of various flavors in food.  The lawsuit … Continue Reading

WHO Offers Plan to Eliminate Industrially-Produced Trans Fatty Acids

One week after suggesting that adults and children reduce their intake of trans fatty acids to less than 1% of total energy intake (see our May 8, 2018 blog for details), the World Health Organization (WHO) released a plan aimed at eliminating industrially-produced trans fatty acids from the global food supply. The plan, REPLACE, is … Continue Reading

FDA Updates Spice Risk Profile

As previously reported on this blog, the U.S. Food and Drug Administration (FDA) released a draft risk profile on the public health risks associated with spices in October 2013. The risk profile identifies the presence of pathogens, such as Salmonella, and filth in spices; describes current efforts to reduce the public health risk posed by … Continue Reading

FDA Study Shows Low Pesticide Levels in Food

Ninety-eight percent of domestic and 90% of imported foods tested in FY 2015 were compliant with federal pesticide residue limits, according to a U.S. Food and Drug Administration (FDA) report issued on November 6, 2017. The testing was done as part of FDA’s ongoing pesticide residue monitoring program, which began in 1987. By way of … Continue Reading

FDA Withdraws Draft Guidance on the Use of Certain Fruit Juice and Vegetable Juice as Color Additives

As previously covered on this blog, in December 2016, FDA announced the publication of Draft Guidance on “Fruit Juice and Vegetable Juice as Color Additives in Food” to assist manufacturers in determining whether a color additive derived from a particular plant material meets the specifications for fruit juice under § 73.250 or vegetable juice under § 73.260.  The … Continue Reading

CA State Senator Targets Synthetic Food Dyes in New Bill

In recent years, both FDA and the food industry have faced criticism from consumer safety groups and the media related to the use of artificial colors in food, particularly where some ingredients are not approved or have been discontinued in other countries due to alleged safety concerns.  Last year, the Center for Science in the … Continue Reading

FDA Reopens Comment Period for Draft Guidance on “Fruit Juice and Vegetable Juice as Color Additives in Food”

As previously covered on this blog, on December 14, 2016, FDA announced the publication of Draft Guidance on “Fruit Juice and Vegetable Juice as Color Additives in Food” to assist manufacturers in determining whether a color additive derived from a particular plant material meets the specifications for fruit juice under § 73.250 or vegetable juice … Continue Reading

USDA Scientists Develop New Method for Detecting Acrylamide in Potatoes

Acrylamide is a chemical that forms during high-temperature cooking of certain foods, e.g., in the preparation of French fries, toasting of bread, or roasting of coffee.  Data indicate that acrylamide has carcinogenic properties, and this substance was first added to California’s Proposition 65 list of chemicals in 1990.  Earlier this year, FDA issued final guidance to the food industry regarding steps … Continue Reading

FDA’s Glyphosate Testing on Hold

As previously covered on this blog, back in February of this year, FDA announced that it would begin testing foods for glyphosate residues. By way of background, glyphosate is the active ingredient in popular garden weed killers and is reported to be the most-used agricultural chemical in the world.  Some environmental groups have called for a ban on the … Continue Reading

EU Tackles Acrylamide

The European Commission plans to roll out proposed nonbinding legislation on acrylamide levels in food for EU member states’ consideration. Acrylamide is a chemical that forms during high-temperature cooking of certain foods, e.g., in the preparation of French fries, toasting of bread, or roasting of coffee.  The European Food Safety Authority (EFSA) officially recognized acrylamide as a … Continue Reading

Carrageenan Study Calms Concerns

The use of carrageenan as a food ingredient has been the source of some concern in recent years based on inferences drawn from studies conducted on human cell cultures. Carrageenan is an ingredient obtained from seaweed that is used widely in foods and beverages to perform gelling, thickening, and stabilizing functions.  Although many long-term studies … Continue Reading

Allergen Alert: Peanut Residues in Flour

FDA investigating low levels of peanut residue found in flour. Peanuts are among the “Big 8” allergens covered by the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA).  Food companies must declare the presence of major allergens on the labels of food products.  Additionally, as part of good manufacturing practices (GMPs), facilities must … Continue Reading

Acrylamide Guide

FDA issues final guidance on reduction of acrylamide in certain foods. Acrylamide is a chemical that forms during high-temperature cooking of certain foods, e.g., in the preparation of French fries, toasting of bread, or roasting of coffee.  Data indicate that acrylamide has carcinogenic properties, and this substance was first added to California’s Proposition 65 list of chemicals … Continue Reading
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