IFT to Hold Free Informational Webinar for Industry About Food Coloring Regulations in October

On Friday, October 11 from 12:00–1:00 P.M. CDT, the Institute of Food Technologists (IFT) will hold a free webinar, titled, “Artificial Food Colors: Consumer Concerns Shaping Policy and Industry.” The webinar will provide a comprehensive overview of how consumer concerns about artificial food coloring are influencing policies and shaping the future of additives in the food and beverage industry.

Specifically, the webinar will address the recently passed California School Food Safety Act, which prohibits schools from offering foods and beverages containing six artificial food dyes including Red 40, Yellow 5, and Blue 2.

The webinar will feature experts representing three key areas of the global food system:

Food safety expert Anthony Flood from the International Food Information Council (IFIC) will present consumer perceptions and concerns related to color additives
Food industry lawyer Martin J. Hahn, Esq. will provide an overview of current color additives legislation and the likelihood of future policies
Food/color additives consultant David R. Schoneker will address the impact of policy on product development, innovation, and the food and beverage industry.

The webinar is free and open to the public. Register here.

IFT also several food additives resources, such as its 2024 Additives Overview, which covers use cases, regulations, research, and substitutions for all of the additives covered in the California School Food Safety Act, in addition to other frequently discussed additives, including Red 3, titanium dioxide, and per- and polyfluoroalkyl substances (PFAS). This is an IFT member-exclusive resource, which can be accessed here (member login required).

Additionally, both IFT members and non-members can access the Food Additives Toolkit, which covers critical information on additives and preservatives, including the history surrounding food additives and preservatives; use cases and key benefits including ensuring food safety, reducing food waste, and enriching nutrition; concerns such as chemical-sounding names, public health, and emerging science; and the regulatory landscape both nationally and internationally. Download the toolkit here (publicly available).

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The Food Safety Magazine editorial team comprises Bailee Henderson, Director of Content Strategy and news editor ✉, and Adrienne Blume, M.A., Director of Editorial and Industry Engagement.