This article explores the journey to safe, high-quality natural colors at Oterra, from the field to harvested raw materials to finished product, and how the company maintains compliance with global food safety and regulatory frameworks.
Manufacturers that proactively align decorative ingredients with clean-label, non-GMO, and allergen management strategies are better positioned to meet retailer requirements, reduce operational risk, and respond to changing consumer values.
EFSA conducted a safety reevaluation for the sweetener sucralose, resulting in no change to the acceptable daily intake (ADI). EFSA also considered a proposed extension for the use of sucralose in fine bakery wares, but was unable to determine its safety.
In a recent 60 Minutes interview, U.S. Health Secretary Robert F. Kennedy Jr. said FDA will address the “generally recognized as safe” (GRAS) “loophole,” which allows ingredients into the food supply without FDA review, while saying he does not plan to regulate ultra-processed foods.
A request for a preliminary injunction filed by a coalition of food industry associations was granted by a Texas court against a provision thatwould require warning labels for food products containing certain additives.
Butylated hydroxyanisole (BHA) is a chemical preservative used in food that is “reasonably anticipated to be a human carcinogen” by the National Toxicology Program (NTP). FDA has issued a Request for Information (RFI) on the use and safety of BHA.
In this episode of Food Safety Matters, we speak to food regulatory legal expert Kathleen Sanzo, J.D. about the implications of FDA’s voluntary approach to phasing out synthetic food dyes from the U.S. food supply and how food companies can prepare.
EFSA established a provisional safe intake level for adults for CBD as a novel food while highlighting that data gaps continue to exist regarding possible effects of CBD on the liver and the endocrine, nervous, and reproductive systems.
As part of its efforts to encourage industry to phase out the use of petroleum-based synthetic food dyes, FDA is expanding the allowed uses of the label claim “no artificial colors” on food products and has approved a new naturally derived colorant for food.
FDA has issued a Request for Information regarding labeling and preventing cross-contact of gluten in packaged foods, in an effort to improve transparency in the disclosures of ingredients that impact certain health conditions (such as gluten for those with celiac disease) and other food allergens.
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