INGREDIENT SAFETY

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Non-Profits Sue FDA to Prohibit Use of Seven Flavors

Posted on May 17, 2018

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

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WHO Offers Plan to Eliminate Industrially-Produced Trans Fatty Acids

Posted on May 15, 2018

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

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FDA Updates Spice Risk Profile

Posted on February 20, 2018

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.

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FDA Study Shows Low Pesticide Levels in Food

Posted on November 7, 2017

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

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FDA Withdraws Draft Guidance on the Use of Certain Fruit Juice and Vegetable Juice as Color Additives

Posted on May 15, 2017

As previously covered on this blog, in December 2016, FDA announced the publication of Draft Guidance on “Fruit Juice and Vegetable Juice as Color Additives in Food” to assist

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CA State Senator Targets Synthetic Food Dyes in New Bill

Posted on March 2, 2017

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

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FDA Reopens Comment Period for Draft Guidance on “Fruit Juice and Vegetable Juice as Color Additives in Food”

Posted on March 1, 2017

As previously covered on this blog, on December 14, 2016, FDA announced the publication of Draft Guidance on “Fruit Juice and Vegetable Juice as Color Additives in Food” to

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FDA Issues Draft Guidance on “Fruit Juice and Vegetable Juice as Color Additives in Food”

Posted on December 14, 2016

As our readership is well aware, fruit juice and vegetable juice can be used under certain conditions as color additives in food under 21 C.F.R. 73.250 (fruit juice) and 21

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USDA Scientists Develop New Method for Detecting Acrylamide in Potatoes

Posted on December 9, 2016

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

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FDA’s Glyphosate Testing on Hold

Posted on November 21, 2016

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

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