Items Tagged with 'FDA regulation'

The proposed rule would reduce the minimum required Brix level – a measure of dissolved sugar content – in pasteurized orange juice from 10.5% to 10%, better reflecting the natural Brix level of American oranges.

Recent regulatory moves appear to shift the burden of food safety to manufacturers, but they’re already taking steps to ensure quality food production – including designing facilities with safety in mind.

Gardenia blue is the fourth color derived from natural sources approved by the FDA for use in foods as part of its aim to phase out the use of petroleum-based dyes.

Based on recommendations submitted by major tuna packers, the final rule is expected later this year.

In alignment with the FDA’s aim to phase out petroleum-based dyes, the agency has approved three color additives from natural sources for use by food manufacturers.

The move aligns with U.S. Department of Health and Human Services Secretary Robert F. Kennedy Jr.’s priority to phase out petroleum-based dyes in the nation’s food supply.

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.

FOOD ENGINEERING's sister publication Refrigerated & Frozen Foods met with the AEB at IPPE, where eggs were a topic everyone seemed to be talking about.

The Retail Program Standards include recommendations for designing and managing retail initiatives, as well as recognizing programs that show progress in implementing the standards.