Under President Trump, the U.S. Food and Drug Administration is proposing to revoke the definition and standard of identity for French dressing. This is shortly after proposing easing regulations on identity standards for frozen cherry pies and potassium chloride (a metal halide salt composed of potassium and chlorine).
The current standard for French dressing does not appear necessary to ensure that the product meets consumer expectations, and the FDA has tentatively concluded that it is no longer necessary to promote honesty and fair dealing in the interest of consumers and may limit flexibility for innovation.
The proposal is part of the FDA’s Nutrition Innovation Strategy (NIS). One of the goals of the NIS is to modernize food standards to maintain the basic nature and nutritional integrity of products while allowing industry flexibility for innovation to produce more healthful foods. The FDA believes it is important to take a fresh look at existing standards of identity in light of marketing trends and the latest nutritional science.
Standards of identity are mandatory requirements related to the content and production of certain food products. Foods for which standards of identity have been established include bread, fruit jams, certain vegetable and fruit juices, and certain types of chocolate. The standard of identity for French dressing characterizes it as containing oil, acidifying and seasoning ingredients and allows additional safe and suitable ingredients.
The action also responds to a citizen petition from the Association for Dressings and Sauces.
Comments are due 90 days following publication in the Federal Register. Submit comments electronically to https://www.regulations.gov. Written comments should be addressed to:
Dockets Management Staff (HFA-305)
Food and Drug Administration
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