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New in Regulatory (page 2 of 27)
Jun 18, 2015 | 05:15 PM CDT
Petition urges the banning of eight synthetic flavorings used for more than 40 years in the industry—which may be found in ice cream, baked goods, candy and beverages.
Jun 11, 2015 | 07:21 PM CDT
This statement follows an article about FEMA by the Center for Public Integrity which quoted Susan Schiffman, an adjunct professor at North Carolina State University, as saying “It’s not transparent."
Jun 08, 2015 | 04:24 PM CDT
A group of 167 scientists, about half of whom are joining EFSA for the first time, will start their three-year term on July 1, 2015.
Mar 20, 2015 | 03:54 PM CDT
Tropicana said it found the combination of calcium lactate and hydroxyapatite in particular amounts has a “surprisingly good” taste.
Feb 27, 2015 | 10:12 AM CST
The U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) are recommending reduced sugar and salt consumption as well as front-of-package food labels on all food and beverage products.
Feb 23, 2015 | 08:50 AM CST
FEMA noted: "There is no apparent direct regulatory authority in the United States to use flavors in e-cigarettes."
Feb 02, 2015 | 10:50 AM CST
The bill, introduced by Rep. Rosa DeLauro (Conn.) and Sen. Richard Durbin (Ill.), proposes to transfer to the Food Safety Administration the "food safety, labeling, inspection, and enforcement functions that, as of the day before the effective date of this Act, are performed by other federal agencies."
Dec 29, 2014 | 08:55 AM CST
A Florida federal court has dismissed a case alleging that Campbell Soup Co. misleadingly labeled its V8 V-Fusion Pomegranate Blueberry and Acai Mixed Berry products as “100% juice."
Dec 15, 2014 | 10:48 AM CST
The Coalition for Safe Affordable Food (CFSAF) has released a statement addressing the hearing regarding the U.S. Food and Drug Administration’s role in regulating genetically modified food organisms (GMOs) and the Safe and Accurate Food Labeling Act.
Dec 03, 2014 | 09:56 AM CST
Regulatory has to become a core competency of every flavor company today, as discussed during a panel session at the annual convention of the National Association of Flavors & Food-ingredient Systems (NAFFS).