Articles Tagged with ''FDA''

The FDA aims to give food manufacturers the flexibility to reduce sodium content in standardized foods in alignment with the agency’s public health goals.

Six remaining synthetic dyes to be eliminated by the end of 2026.

This guidance provides the agency’s current thinking on establishing a routine sanitation program for low-moisture, ready-to-eat foods that can help prevent pathogen contamination events and also sets forth recommendations for corrective actions.

The agency says entities well positioned to meet the original January 2026 compliance deadline have expressed concern about supply chain partners doing the same.

Rule 204 of the Food Safety Modernization Act (FSMA) is just one regulation impacting food processors — many others are pending or under consideration.

The FDA’s draft guidance includes plant-based alternatives to eggs, seafood, poultry, meat and dairy products (excluding plant-based milk alternatives) that fall under FDA jurisdiction.

A Listeria monocytogenes outbreak connected to frozen supplemental shakes distributed to foodservice and long-term care facilities has sickened at least 38 people across 21 states.

Leafy greens have had a checkered past in terms of food safety — it’s been suspected that pre-harvest irrigation water may have spread E. coli and Salmonella to these vegetables.

FDA considers the following action levels to be achievable by the food industry when control measures are taken to minimize the presence of lead.

The proposed front-of-package nutrition label would show whether the food has “Low,” “Med” or “High” levels of saturated fat, sodium and added sugars.