Category: Food regulations

Over 500 food items imported into the European Union have been found to contain ethylene oxide residues, a known carcinogen, leading to mass recalls and intense scrutiny of its use in global food processing. Historically, the chemical was valued for its powerful sterilizing and fumigating properties, but its legacy is now defined by widespread bans and health concerns.

According to the U.S. FDA, methylparaben and propylparaben are classified as 'Generally Recognized as Safe' (GRAS) for use as food preservatives, with a limit not exceeding 0.1%. This classification offers a baseline understanding of the regulated limit of parabens in food, though specific regulations and concerns vary significantly by region and paraben type.

The food additive E110, known as Sunset Yellow FCF, faces a wide range of regulatory approaches globally, with Norway standing as one of the few nations with a definitive ban. Other countries and regions, including those in the European Union, have implemented mandatory labeling requirements and restrictions due to health concerns, particularly linked to hyperactivity in children.

According to global food labeling standards, the exact calculation and criteria for a "high protein" claim varies significantly depending on the region. Understanding these differences is crucial for food manufacturers and anyone interested in accurate nutrition labeling.

As of recent announcements regarding a wider phase-out of synthetic color additives, a common question has emerged: have they banned Red 40 in America? The simple answer is no, not yet on a federal level, but significant regulatory shifts at both the state and federal level are underway, making its future uncertain.

According to the European Food Safety Authority (EFSA), all food additives, including preservatives, must undergo a rigorous risk assessment before they can be authorized for use. This strict, precautionary approach is a core reason why many processed food products in Europe tend to contain fewer artificial preservatives and additives than their American counterparts.

Organic foods are certified as being produced through specific methods that prohibit the use of many standard farming practices. Understanding what is not allowed in organic food provides clarity on the strict regulations behind the label, governing everything from crop cultivation to animal husbandry and food processing.

In the late 1970s, saccharin was restricted as a food additive in Canada based on animal studies. Today, however, the answer to the question, *is saccharin illegal in Canada?* is a resounding no, following extensive re-evaluation of its safety by health authorities.

According to the U.S. Food and Drug Administration (FDA), restaurant chains with 20 or more locations operating under the same name are federally required to post calorie information on their menus. However, the rules regarding whether and how do restaurants have to include nutrition facts can vary significantly for smaller, independent establishments and across different states.

The American version of Honey Bunches of Oats contains the preservative BHT, a lab-made chemical linked to potential health issues in some studies, leading to non-compliance with Europe's stringent food regulations. This key difference in ingredients is why Honey Bunches of Oats are banned in Europe from mainstream store shelves, but are readily available in the US.