Americans for Ingredient Transparency (AFIT) is campaigning for federal action to “correct a maze of state-by-state-laws” that restrict or prohibit the use of colorants, additives, and ingredients in foods. AFIT is backed by many of the largest food industry associations and companies, some of which have made voluntary commitments to phase out food dyes or other additives.
The International Association of Color Manufacturers has filed a lawsuit against the recently enacted West Virginia House Bill 2354, which prohibits foods containing certain artificial colorants and additives from being sold in the state, arguing that it is unconstitutional and unlawful.
Assembly Bill (AB) 1264, titled, the Real Food, Healthy Kids Act, establishes a legal definition for ultra-processed foods, and tasks the state Department of Public Health with identifying and banning particularly harmful ultra-processed foods from California schools.
Walmart is the latest company to say it will remove synthetic dyes from its private-label food brands, as well as 30 other additives, including certain preservatives, artificial sweeteners, and fat substitutes.
FDA detected radioactive isotope Cesium-137 (Cs-137) in a shipment of Indonesian cloves, due to heightened surveillance efforts initiated after radioactive shrimp was detected in another Indonesian import. Additionally, the radioactive shrimp recall has been expanded, and now affects Walmart, Kroger, and other retailers nationwide.
Orange B is only approved as a food colorant in hot dog and sausage casings. FDA has proposed to revoke its authorization as its use has largely been abandoned by industry.
California Assembly Bill (AB) 1264 has passed the Senate, and now awaits final approval before being sent to the Governor. AB 1264 would define “ultra-processed foods” (UPFs), and would require “UPFs of concern” to be identified and phased out of schools.
FDA officially revealed its intent to issue a proposed rule that would make significant changes to the Generally Recognized as Safe (GRAS) process, which, at present, enables the introduction of ingredients to the U.S. food supply without formal safety review.
Consumer and regulatory demand for naturally derived alternatives to synthetic food colorants is on the rise. To meet that demand, Cornell University scientists have developed a new blue food dye made of algae protein.
A peer-reviewed study led by CU Boulder researchers demonstrates that erythritol, a popular non-nutritive sugar alcohol that is commonly used as a zero-calorie sweetener in “sugar-free” snacks and beverages, may increase stroke risk by may constricting the brain’s blood vessels and lowering the body’s ability to dissolve blood clots.
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