Before the Dietary Supplement Health and Education Act (DSHEA) defined dietary supplements as a sub-set of foods, questions about how they would be regulated created heated discussion in the US market.
With the debate about the safety of food additives recently revived in the media, proper identification of the additives themselves is an aspect of food safety often forgotten. It is assumed food ingredients are well known before safety assessments are performed, but that might not be always true.
USP recruits expert volunteers during a call for candidates for its 2015-2020 cycle.
In this posting we explore the potentially-adverse health implications of mystery ingredients, and encourage manufacturers and consumers to get serious about ingredient accountability. USP senior scientific liaison Dr. Carla Mejia reveals that sometimes not even the manufacturer knows what’s in the products they sell.
Without color additives, margarine wouldn’t be yellow and colas wouldn’t be brown. But like most Americans who consume processed foods, you may worry about the safety of these ingredients. This article sheds light on color additives, why they’re important, and how the FDA and quality standards in the Food Chemical Codex help to rule out harmful substances.