Ingredients

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The U.S. Food and Drug Administration (FDA) has issued a final rule to complete administrative actions that reflect the agency’s June 2015 final determination that the use of partially hydrogenated oils (PHOs) in foods is no longer Generally Recognized as Safe (GRAS).

This article discusses the work being done by the Federal Regulatory Framework (FRF) Working Group, a collaboration between the Foundation of Cannabis Unified Standards (FOCUS) and the Association of Food and Drug Officials (AFDO), to advocate for and develop a comprehensive and relevant roadmap for the federal regulatory framework of cannabis-infused edibles and beverages to address critical challenges and enhance consumer confidence.

The added microbial risks that come with eating more plant-based foods can usually be mitigated by adjusting recipes or process parameters, although hazard considerations regarding the chemical safety of a diet richer in plant-based materials is more complex. Also, introducing reusable packaging may come with its own set of issues.

Special labeling requirements for supplemented foods sold in Canada are coming into effect. The regulations are already in force, but supplemented foods that are eligible for the transition period have until December 31, 2025 to comply.

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) recently reaffirmed a “not specified” acceptable daily intake (ADI) for titanium dioxide, as well as concluded that there is no safety concern for and established the specifications for 21 flavoring agents. 

Beginning December 8, 2023, the EU will require ingredients and nutrition labeling for wine and wine products.

The European Food Safety Authority (EFSA) recently assessed the food safety of eight smoke flavorings on the EU market, the authorization for which were due for renewal, and were unable to rule out concerns of genotoxicity.

In this episode of Food Safety Matters, we are joined by Dr. Kathy Knutson, an author, food safety consultant, and educator for the cannabis industry. She discusses packaging, good manufacturing practices, training, and other considerations for ensuring the safety of cannabis-infused edibles and beverages, as well as the complicated patchwork of state regulations for cannabis and the potential for future federal regulation. We also hear from Dr. Hal King, the Editor of Food Safety Leadership in the Business of Food Safety, a new digital book published by Food Safety Magazine that serves as a resource for the retail foodservice industry. The book defines and models food safety business leadership from the perspective of top food safety business leaders at best-in-class retail foodservice operations.

Kerry has introduced its new Biobake™ Fresh Rich, an innovative enzyme solution for sweet baked goods that delivers longer-lasting softness, freshness, and moistness perception over shelf life.

Due to concerns about harms to human health, the U.S. Food and Drug Administration (FDA) has proposed to revoke the regulation that authorizes the use of brominated vegetable oil (BVO) in food. The agency also announced its intent to review three other possibly toxic, FDA-regulated food additives that were recently banned in the state of California, and announced that a decision about red dye 3 is forthcoming.