Items Tagged with 'color additive'

A series of first-of-their-kind, large-scale epidemiological studies have suggested associations between food dyes—both “natural” and artificial—and preservatives, and an increased risk of chronic health conditions like cancer, type 2 diabetes, hypertension, and cardiovascular disease.

The delays give the agency time to respond to comments made on the final orders approving beetroot red and spirulina extract for use as color additives in human foods. However, FDA stands by its determinations that the colorants are safe for their intended uses.

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.

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.

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.

Additional resources and authorities, made possible by user fees for the regulated food industry, could enable FDA to better monitor the food supply and review the safety of ingredients, argues a new expert policy analysis.

The U.S. Food and Drug Administration (FDA) has filed two petitions by the Environmental Defense Fund, Breast Cancer Prevention Partners, the Center for Environmental Health, and Environmental Working Group (EWG) to rescind its approvals for four carcinogenic chemicals used as food additives and color additives—benzene, trichloroethylene (TCE), methylene chloride, and ethylene dichloride.

The U.S. Food and Drug Administration is amending the color additive regulations to provide for the safe use of soy leghemoglobin as a color additive in uncooked ground beef analogue products (e.g., vegetable burgers).