FDA Bans Use of 7 Synthetic Food Additives After Environmental Groups Sue

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Ever heard of these food additives? Synthetically-derived benzophenone, ethyl acrylate, methyl eugenol, myrcene, pulegone, or pyridine?

These compounds can help mimic natural flavors and are used to infuse foods with mint, cinnamon and other flavors.

You've likely never seen them on food labels because food manufacturers are permitted to label them simply as "artificial flavors."

Now, the Food and Drug Administration has announced these compounds will no longer be allowed to be used as food additives. The FDA is giving manufacturers time to remove them from the food supply.

The decision comes in response to a petition brought by environmental and consumer groups, including the Natural Resources Defense Council, the Center for Food Safety, and the Center for Science in the Public Interest.

"We think this is a win for consumers," says Erik Olson of the Natural Resources Defense Council.

"Our petition laid out the science" linking these flavoring chemicals to cancer in animals, Olson says. "The law is very clear that any chemical that causes cancer is not supposed to be added to our food supply," Olson told us.

The FDA had concluded that these flavoring compounds do not pose a health risk to consumers. "The synthetic flavoring substances that are the subject of this petition are typically used in foods available in the U.S. marketplace in very small amounts and their use results in very low levels of exposures and low risk," concludes an FDA statement on the petition.

"While the FDA's recent exposure assessment of these substances does not indicate that they pose a risk to public health under the conditions of their intended use, the petitioners provided evidence that these substances caused cancer in animals who were exposed to much higher doses," the FDA statement says.

The federal law spelled out in the decades-old Delaney Clause, which is an amendment to the Food, Drugs, and Cosmetic Act of 1938, stipulates that if a substance is found to cause cancer in humans or animals, it cannot be used as a food additive.

The FDA says it will de-list six of the synthetic compounds from its food additives list, given the evidence that these substances caused cancer in animal laboratory studies. The FDA says the seventh synthetic flavor, styrene, is being de-listed because it is no longer used by the industry.

The Natural Resources Defense Council says the compounds that are being de-listed have likely been used in a variety of food products — from ice cream and baked goods to beer and gum. NRDC's Olson says it's tough to know how widely they're used, or in which products, because manufacturers are not required to disclose this information.

The trade association that represents flavor manufacturers, The Flavor and Extract Manufacturers Association, released a statement underscoring the FDA's exposure assessment that concluded the flavor compounds do not pose a risk to people under the conditions of their intended use. "FEMA believes that the Delaney Clause demonstrates a limited interpretation of animal studies and cancer by failing to address risk or relevance in humans," the statement says.

The FDA, in its constituent update on this action, says it will give manufacturers 24 months to "identify suitable replacement ingredients and reformulate their food products."</s>(CNN) - The US Food and Drug Administration on Friday revoked the use of seven food additives after environmentalists and food safety experts presented data showing six of the synthetic flavoring substances and flavor enhancers caused cancer in laboratory animals. The seventh synthetic flavor, styrene, was removed because manufacturers no longer use it.

The FDA decision is "an important victory for consumer confidence," Laura MacCleery, policy director for the Center for Science in the Public Interest, said in a statement. MacCleery added that the FDA action was a response to a 2016 petition and a subsequent lawsuit asking for an FDA response.

The six substances are synthetically derived anibenzophenone (benzophenone), ethyl acrylate, eugenyl methyl ether (methyl eugenol), myrcene, pulegone and pyridine. Benzophenone can no longer be used in rubber articles that come into contact with food, the FDA said.

Companies who use these six additives will have 24 months to identify suitable replacements in food products, the FDA said.

The additives, said MacCleery, were deemed safe by the FDA in 1964 and have been commonly used in candy, ice cream, chewing gum, baked goods, drinks and other foods since that time. The US Department of Health and Human Services' National Toxicology Program tested the additives and found they caused cancer in two species of animals, according to the petition.

The FDA noted that the six substances are used "in very small amounts" in the US marketplace, so their use results "in very low levels of exposures and low risk," and they "do not pose a risk to public health under the conditions of their intended use."

The FDA is required by law to remove any food additive that has been shown to cause cancer in animals or humans at any dose.

The six flavoring substances have a natural counterpart in food or nature, the FDA said, and the use of those natural ingredients is not affected by this ruling.</s>Oct. 5, 2018 -- The FDA has banned the use of seven synthetic substances used to flavor or enhance flavor in baked goods, ice cream, candy, beverages, and chewing gum.

Environmental and health advocacy groups sent data to the agency that showed that 6 of the substances cause cancer in lab animals, the FDA says, and the seventh flavor is being removed from approved additives as it is no longer used by industry.

On a label, the substances are listed as ''artificial flavors," rather than their specific names, according to the Environmental Defense Fund, one of the organizations that petitioned to get the flavors outlawed. The substances are typically added to simulate mint, cinnamon, and citrus.

The FDA also removed its approval for styrene, which has been abandoned by industry, the agency says.

In 2015, several organizations petitioned the FDA to ban the substances, pointing to data showing they cause cancer in lab animals. Under the Food, Drug, and Cosmetic Act's Delaney Clause, enacted in 1958, the FDA cannot allow the legal use of any food additive found to induce cancer in humans or animals at any dose.

In its statement announcing the decision on Oct. 5, the FDA notes that its ''rigorous scientific analysis has determined that they do not pose a risk to public health under the conditions of their intended use. The synthetic flavoring substances that are the subject of this petition are typically used in foods available in the U.S. marketplace in very small amounts and their use results in very low levels of exposure and low risk."

But, the agency says, the groups calling for the ban proved the “substances caused cancer in animals who were exposed to much higher doses. As such, the FDA is only revoking the listing of these six synthetic flavorings as a matter of law.”

The decision, the FDA says, does not affect the legal status of foods that contain the natural counterparts of the substances used to flavor foods and drink.</s>La Croix Accused Of Using Artificial Flavors And Insecticides

According to USA Today a lawsuit was recently filed against LaCroix’s parent company alleging the sparkling water famously advertised as including “all natural” ingredients includes an ingredient used in cockroach insecticide in addition to other artificial ingredients.

Beaumont Costales filed the suit on behalf of a female customer Lenora Rice, and claims testing revealed the alleged synthetic ingredients. “LaCroix in fact contains ingredients that have been identified by the Food and Drug Administration as synthetic…These chemicals include limonene, which can cause kidney toxicity and tumors; linalool propionate, which is used to treat cancer; and linalool, which is used in cockroach insecticide.

“The United States Food and Drug Administration (FDA) considers “natural” on a food label to be truthful and non-misleading when ‘nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added,’” National Beverage Corp. said in a statement earlier this week while denying the allegations and claims all ingredients in LaCroix sparkling waters are all 100 percent natural.</s>The NYC Summit on Food Waste and Food Loss was incredibly inspiring, thank you to all who participated, shared, and tuned in!

We heard from more than 35 incredible speakers including Dan Barber, Dickie Brennan, Questlove, Tim Ma, Haile Thomas, Marion Nestle, Roy Steiner, Rhea Suh, Ben Tinker, and many more among an all-star lineup of conversations moderated by the New York Times, Wall Street Journal, CNN, and more!

575 people from across the country attended, including representatives from food waste and food loss organizations in New York and beyond, city and state elected officials, journalists, and students. 62,340 people viewed the free live stream throughout the day, and the #foodtank hashtag trended on Twitter.

Questions from the audience sparked engaging dialogue among our diverse speakers and panelists. They helped generate new ideas and spark action towards combating food loss and food waste from within communities, cities, and governments.

In case you missed it, you can watch the full summit on youtube here and here.

The morning sessions began with a welcome and introduction from Pamela Morris, the Vice Dean for Research and Faculty Affairs at New York University’s Steinhardt School of Culture, Education, and Human Development and Danielle Nierenberg, President of Food Tank. Danielle then launched the Summit with a Fireside chat with Dan Barber, Chef and Co-Founder of Blue Hill and Blue Hill at Stone Barns, discussing why food waste is an issue we can solve and the role of chefs in sustainability.

Tobias Peggs, Co-Founder and CEO of Square Roots, spoke about the necessity of putting the farmer at the center of the food system before Julia Moskin, Reporter from the New York Times, moderated another Fireside chat featuring Roy Steiner, Managing Director for Food of The Rockefeller Foundation, and Rhea Suh, President of the Natural Resources Defense Council.

An inspirational and engaging Fireside Chat featuring Questlove and Haile Thomas, Founder and CEO of HAPPY (Healthy Active Positive Purposeful Youth), and spotlight from Homa Dashtaki, Owner of White Moustache Yogurt, led up to the first panel of the day, which wrapped up the morning sessions. Bryan Walsh, Former International Editor of Time Magazine moderated a conversation about the role of restaurants and companies fighting food waste between Dickie Brennan, Owner and Managing Partner of Dickie Brennan & Company, Brad Nelson, Vice President of Global Operations Discipline Leader from Marriott International, Marco Canora, Chef and Founder of Brodo, Katherine Miller, Vice President of Impact at the James Beard Foundation, Dadisi Olutosin, Co-Founder and Chief Culinary Officer of Plated Food Groupe, and Joe Folds, President of Pacific Foods.

The afternoon sessions began with a spotlight on Sheryll Durrant of the International Rescue Committee and New Roots Farm Coordinator. Caity Moseman Wadler, Executive Director of Heritage Radio Network, then moderated a panel on solving food loss on the farm between Rafael Flor, Director of YieldWise at The Rockefeller Foundation, Marie Haga, Executive Director of the Global Crop Diversity Trust, Tobias Grasso, North American President of Food Care at Sealed Air, Elizabeth Mitcham, Director of the Horticulture Innovation Lab and Postharvest Specialist for the Department of Plant Sciences at the University of California, Davis, Jane Ambuko, Senior Lecturer and Head of Horticulture for the Department of Plant Science and Crop Protection at the University of Nairobi, and Jack Algiere, Farm Director at Stone Barns Center for Food and Agriculture.

Before a spotlight on Sandy Nurse, Founder and Co-Director of BK ROT, Danielle and Marion Nestle, Professor of Nutrition, Food Studies, and Public Health, Emerita at New York University’s Steinhardt School of Culture, Education and Human Development, engaged in a stimulating Fireside chat about the importance of policy to address the systematic challenges around food loss and food waste.

The afternoon continued with a panel on improving food recovery, moderated by Ben Tinker, Supervising Producer, CNN Health, and included André Thompson, Director of Food Programs at New York Common Pantry, Bonnie McClafferty, Director of the Food Value Chain at the Global Alliance for Improved Nutrition, Elizabeth Balkan, Director of Food Waste at the Natural Resources Defense Council, Robert Lee, Co-Founder and CEO of Rescuing Leftover Cuisine, Karen Hanner, Vice President of Manufacturing Partnerships at Feeding America, and Chris Cochran, Executive Director of ReFED.

The day concluded with a Fireside chat featuring Tim Ma, Chef and Owner of Kyirisan, and Gabriele Corcos, Host of Extra Virgin, moderated by Charles Passy, Reporter for the Wall Street Journal.

The Summit presented a diverse range of perspectives on food loss and food waste, leaving participants inspired and with tangible action steps to bring back to their communities.

It’s not too late to attend a Food Tank Summit in person. On November 14th we head to San Diego and tickets are now on sale. We promise an incredible agenda focusing on Growing the Food Movement. Stay current on FoodTank.com and on Food Tank’s Facebook page.

We are grateful for our wonderful event partners and sponsors, which included New York University’s Steinhardt School of Culture, Education, and Human Development; Hunter College NYC Food Policy Center; Rethink Food Waste Through Economics and Data (ReFED); Natural Resources Defense Council; the Fink Family Foundation; The Rockefeller Foundation; Barilla Center for Food and Nutrition (BCFN); Driscoll’s; Edible Manhattan; Food For All; the Food Recovery Network; Great Performances; Mother Jones; Nature’s Path; Niman Ranch; Organic Valley; and Sealed Air.

The post In case you missed it: Watch the NYC Food Tank Summit on Food Loss and Food Waste appeared first on Food Tank.</s>The global food additives market is prophesied to hold a direct relation with the food and beverages sector as a notable end user during the forecast years. With no real alternatives available for food additives, the growth in the food and beverages sector could positively influence that of the world market. Since there are a significant number of companies contributing to the food industry and broad scope of products available, the international food additives market is prognosticated to showcase a fragmented nature. Health concerns such as obesity among teenagers and even adults could pave the way for functional food additives in the market. The demand for natural food additives is anticipated to rise at a telling degree as consumers become health conscious and aware about the harmful effects of synthetic food colors.

According to market research cognoscenti, the worldwide food additives market is expected to surge at a CAGR of 3.4% between the years 2015 and 2021. By the end of the forecast period, the analysts foresee the market to stand at almost US$40.0 bn.

Europe and Asia Pacific to Compete Nip and Tuck

The international food additives market could witness a fierce competition between Europe and Asia Pacific as both the regions take hold of a closer share. Although Europe held a lion’s share in the recent past, this trend is expected to see a change as Asia Pacific makes a good comeback in 2021. By the concluding year of the forecast period, Asia Pacific could win the competition with a mere 0.5% share margin. Countries such as India are envisioned to be particularly impressed by food additives as they find an extensive usage in the processed food sector. Food additives are studied to upgrade the shelf life of processed food products and also enhance their appearance and taste.

Fat Replacers to Follow Lead of Flavors and Enhancers Stimulated by Taste Desires

Flavors and enhancers are envisaged to be a highly promising product type securing a major part of the revenue share, i.e. US$12.92 bn, by 2021. The market growth for flavors and enhancers could be propelled as a rising number of consumers are allured by the different types of taste in different cuisines. The soaring demand for healthier food types is also foretold to set the tone for the flavors and enhancers food additives market.

Standing second to the global food additives market for flavors and enhancers, fat replacers could garner a handsome share during the course of the forecast period. This growth is analyzed to be probably attributed to the increasing incidences of health problems associated with hyper-obesity and diabetes.

The problems encountered when working with natural additives and strict guidelines formulated for the use of food additives are projected to suppress the market growth. Howbeit, players could even benefit from products that have a dying demand in the global food additives market. For instance, the growth of synthetic additives is still predicted to prevail in less developed countries such as Malaysia, China, and India, owing to the elevating demand for processed food and beverages.</s>Using artificial sweeteners causes biochemical changes in the body and actually throw off the body's ability to monitor how many calories we consume. FDA-approved artificial sweeteners and sport supplements have now been found to be toxic to digestive gut microbes, according to a new paper published in Molecules Artificial sweeteners are one of the most common food additives worldwide, frequently consumed in diet and zero-calorie sodas and other products. Large examinations have tracked biochemical changes in the body using high-throughput metabolomicsThe collaborative study by researchers at Ben-Gurion University of the Negev (BGU) in Israel and Nanyang Technological University in Singapore examined the relative toxicity of six artificial sweeteners:1. aspartame 2. sucralose 3. saccharine4. neotame 5. advantame6. acesulfame potassium-k and 10 sport supplements containing these artificial sweeteners."We modified bioluminescent E. coli bacteria, which luminesce when they detect toxicants and act as a sensing model representative of the complex microbial system," says Prof. Ariel Kushmaro, John A. Ungar Chair in Biotechnology in the Avram and Stella Goldstein-Goren Department of Biotechnology Engineering, and member of the Ilse Katz Institute for Nanoscale Science and Technology and the National Institute for Biotechnology in the Negev. "This is further evidence that consumption of artificial sweeteners adversely affects gut microbial activity which can cause a wide range of health issues."Artificial sweeteners are used in countless food products and soft drinks with reduced sugar content. Many people consume this added ingredient without their knowledge. Moreover, artificial sweeteners have been identified as emerging environmental pollutants, and can be found in drinking and surface water, and groundwater aquifers.According to the U.S. Food and Drug Administration, 11 to 27 percent of ingested sucralose is absorbed by the human body (FDA 1998). Research published by the manufacturer of sucralose (Roberts 2000) shows that when 8 healthy male adults where given sucralose (in 1 mg/kg amounts), between 10.4% and 30.6% of the sucralose was absorbed. In addition, 1.6% to 12.2% of the sucralose accumulates in the body.Aspartame is a multi-potential carcinogen, even consumed daily at 20 milligrams per kilogram of body weight. That is a lower quantity than the maximum recommended by the FDA (50 mg/kg of body weight) and the European Union (40 mg/kg).It increases the incidence of malignant tumours in rats. In the females it increases leukaemia and lymphomas, as well as cancerous cells in the pelvis and urethra. In the males, it especially increases the incidence of malignant tumours in peripheral nerves."The results of this study might help in understanding the relative toxicity of artificial sweeteners and the potential of negative effects on the gut microbial community as well as the environment.Furthermore, the tested bioluminescent bacterial panel can potentially be used for detecting artificial sweeteners in the environment," says Prof. Kushmaro.</s>Clovis, CA - The food pantry at Clovis Community College is a no judgment zone. Students come in, get what they need and leave with one less worry."The food pantry is available to them, there is no limit, they can come in as many times as they want," said Stephanie Babb Clovis Community College Director of Communications.In the Pantry everything is free. Students can even drop by in between classes."If you have even just ten minutes in between class and you are here and you are able to get a quick bite to eat all you have to do is just come over here and pick out whatever food you want," said Damon Rapada, Associated Student Government President.Food insecurity is widespread in the Central Valley and Babb said Clovis is not immune.12,000 students attend their campus and over half of them receive financial aid."If somebody is hungry and not feeling well they are not going to be successful in school," she said.The college has two food pantries stocked by the Community Food Bank. The larger one is located at their Herndon Campus. It also provides toiletries and even baby food for parents."with the rising prices of gas, tuition and books with all of that included sometimes getting food for yourself or your child or even for your family is the hardest thing to do," said Rapada.They're not stopping at free food. This year they also have free transportation."the city of Fresno gave us a free shuttle, a van that goes back and forth between the main campus every half hour," said Babb.All of which is helping students reach academic success.
The U.S. Food and Drug Administration bans the usage of seven artificial flavors as food additives. Six of them cause cancer in animals when used in "much higher" doses than the conditions of their intended use.