Tag Archives: INGREDIENT SAFETY

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FDA Withdraws Draft Guidance on the Use of Certain Fruit Juice and Vegetable Juice as Color Additives

As previously covered on this blog, in December 2016, FDA announced the publication of Draft Guidance on “Fruit Juice and Vegetable Juice as Color Additives in Food” to assist manufacturers in determining whether a color additive derived from a particular plant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

Spice Safety Spotlight

FDA issues Q&A on spice safety. In October 2013, FDA released a draft risk profile on the public health risks associated with spices.  The risk profile identified the presence of pathogens, such as Salmonella, and filth in spices as systemic challenges and determined that the problem relates in part to poor or inconsistent use of … Continue Reading

Roundup Roundup

FDA reportedly to begin testing for glyphosate residues in foods. Glyphosate is the active ingredient in Roundup and is reported to be the most-used agricultural chemical in the world.  The International Agency for Research on Cancer (IARC) has labeled this herbicide as “probably carcinogenic to humans,” although the European Food Safety Authority (EFSA) disputes that conclusion.  … Continue Reading

Color Wars

CSPI releases report criticizing use of artificial colors in food. 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 … Continue Reading

Yogurt Fight Gets Messy

Chobani’s latest ad campaign targets ingredients in Dannon and Yoplait products Yoplait and Dannon have accused competitor Chobani of using false and misleading statements about their products in Chobani’s latest ad campaign.  In newspaper, television, and social media advertisements that began airing January 6, 2016, Chobani states that unlike its Simply 100 yogurt, Yoplait Greek … Continue Reading

Caffeine Nation

NY Senator urges FDA to investigate the safety of caffeinated peanut butter.  There is ongoing debate and concern about the safety of caffeine consumption, particularly as related to certain food products produced to deliver high doses of caffeine in small servings.  In recent months, FDA issued a series of Warning Letters to distributors of powdered … Continue Reading

PHO Petition Pending

FDA reviewing food additive petition to cover limited uses of PHOs. As previously covered on this blog, FDA announced that there is no longer a consensus among qualified experts that partially hydrogenated oils (PHOs) are generally recognized as safe (GRAS) under any conditions of use in food.  Following the Agency’s action, the Grocery Manufacturers Association (GMA) submitted … Continue Reading

Assault on Salt

Consumer advocacy group sues FDA to compel Agency action on sodium. Sodium reduction has been a hot topic for many years, with average dietary intakes remaining higher than the recommended value of 2,300 mg/day (or 1,500 mg/day for certain at-risk groups).  The food industry has embarked on voluntary efforts to reduce sodium levels in processed … Continue Reading

Food Fraud

Food fraud abounds in the global marketplace. The concept of “food fraud” or “economic adulteration” refers to the whole or partial replacement of genuine foods and food ingredients with cheaper substances without informing the customer or consumer of the substitution.  Fraud cases may relate to specific qualities or the origin of a product (e.g., selling a cut as … Continue Reading

PHOs: Pause for Primary Jurisdiction

California federal judge finds plausible state law cause of action, but stays trans fat lawsuit pending FDA’s consideration of PHO petition. (subscription to Law360 required) As previously covered on this blog, class action lawsuits have been filed in the wake of FDA’s determination (tentative in 2013, final as of June 2015) that there is no … Continue Reading

PHO Petition Progress

GMA submits food additive petition to FDA to seek approval of low-level PHO uses. As previously covered on this blog, FDA recently announced that there is no longer a consensus among qualified experts that partially hydrogenated oils (PHOs) are generally recognized as safe (GRAS) under any conditions of use in food.  Going forward, PHOs will be … Continue Reading
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