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Mar 27, 2014 | 04:01 PM CDT

European Commission Makes New Proposals for Organics

The European Commission has published new proposals for a new regulation on organic production and the labeling of organic products.

Feb 28, 2014 | 03:08 PM CST

Nutrition Facts Label Gets a Proposed Makeover

The Food and Drug Administration (FDA) is proposing a redesign of the label to "better inform food choices" due to the rise in obesity and heart disease rates.

Feb 07, 2014 | 10:10 AM CST

OEHHA Intends to List β-Myrcene and Pulegone as Cancer Causing

In the notices of intent, the OEHHA said pulegone, a natural constituent of various plants, and β-Myrcene, used in flavor and fragrance, meet the requirements for listing as known to the state to cause cancer for purposes of Proposition 65 under the Labor Code listing mechanism.

Feb 03, 2014 | 01:04 PM CST

EU Removes Certain Entries from List of Approved Flavoring Sustances

A number of flavorings have been removed from the European Union's list of approved flavoring substances due to low volume and/or a need for additional data.

Jan 21, 2014 | 12:52 PM CST

General Mills Files Patent for Dough with Reduced Sodium Content

General Mills has filed a patent for dough formulations that use less sodium and more health-oriented fats.

Jan 02, 2014 | 05:02 PM CST

Senomyx Assigned Patent for Compositions with Sweetness Enhancers

Senomyx has been assigned a U.S. patent 8,609,173 for "compositions comprising sweetness enhancers and methods of making them."

Dec 09, 2013 | 12:37 PM CST

EFSA Finds Diacetyl Butter Flavoring Study Doesn't Hold Up

The EFSA concluded the cytotoxicity assay and the cellular system used by the authors have shortcomings that did not allow the extrapolation of the data to be used in the safe assessment of diacetyl as a flavoring agent in food.

Nov 07, 2013 | 04:12 PM CST

FDA Opens 60-Day Comment Period For Artificial Trans Fat Ruling

The agency has opened a 60-day comment period on this preliminary determination to collect additional data and to gain input on the time potentially needed for food manufacturers to reformulate.