Sodium reduction is an important topic and is something the public health community and the FDA have been spending a lot of time evaluating, specifically looking at how to decrease the sodium intake in the American diet. And when the FDA starts to release guidance documents, you know regulation is right around the corner. This is why so many companies are taking the draft voluntary guidance seriously.
On June 1, 2016, FDA released a draft voluntary guidance which outlines short-term (two years) and long-term (ten years) targets to help reduce the American’s average sodium intake by 11.8 percent and 23.3 percent respectively. But where did the FDA get these targets, and why sodium?
On June 1, 2016, FDA released a draft voluntary guidance which outlines short-term (two years) and long-term (ten years) targets to help reduce the American’s average sodium intake by 11.8 percent and 23.3 percent respectively. So why is there a need to reduce sodium intake for Americans?
The World of Flavors issued by the Culinary Institute of America recently reported some of the flavor trends for 2015 will be rooted in Asian cuisine. But the ability to monitor the ingredients for these authentic and innovative flavors requires more rigor than ever before.
With Thanksgiving just passed, Secretary Vilsack said the USDA identified local and regional food systems as one of four pillars to help revitalize the rural economy, create jobs, and improve access to fresh, healthy food for millions of Americans. Buying local supports the farmers and small businesses in local communities is catching on quickly.
The Food and Drug Administration (FDA) recently issued "Guidance for Industry: Assessing the Effects of Significant Manufacturing Process Changes, Including Emerging Technologies, on the Safety and Regulatory Status of Food Ingredients and Food Contact Substances, Including Food Ingredients that Are Color Additives." This guidance is intended for manufacturers of food ingredients and food contact substances.