Food Business News - March 3, 2020 - 24

WASHINGTON

Standards of identity
proposal back on
front burner
The F.D.A. seeks comments to
modernize food standards of identity
©UNCLEPODGER AND FRANK BOSTON - STOCK.ADOBE.COM

A

fter languishing 15 years in regulatory limbo, a proposed rule to
create a set of general principles
to use when considering whether to establish, revise or eliminate a food standard of
identity has been put on the front burner
by the U.S. Food and Drug Administration.
The F.D.A. on Feb. 20 said it was
reopening the comment period on the
proposed rule titled "Food Standards;
General Principles and Food Standards
Modernization," which originally was submitted for comment jointly by the F.D.A.
and the U.S. Department of Agriculture in
May 2005. The F.D.A.'s request for fresh
comments was published in the Feb. 21
Federal Register. Comments will be accepted until April 21.
As the F.D.A. and U.S.D.A. stated in
2005, the proposed rule aimed to better
promote honesty and fair dealing in the
interest of consumers and protect the
public; allow for technological advances
in food production; be consistent with
international food standards to the extent
feasible; and be clear, simple and easy
to use for both manufacturers and the
agencies that enforce compliance with the
standards.
The U.S.D.A. and F.D.A. did not finalize
the proposed rule in 2005 "due to resource
constraints and competing priorities."
The F.D.A. reopened the comment
period only for F.D.A.-specific aspects contained in the proposed rule, including the
agency's proposed 13 general principles for
food standards modernization. The agency
said it would continue to engage with the
U.S.D.A. on standards of identity modernization even while moving forward with its
request for stakeholder comments.
"The F.D.A. began establishing food
standards of identity to promote honesty and fair dealing in the interest of
24

Food Business News

consumers shortly after the Federal Food,
Drug, and Cosmetic Act was enacted in
1938," commented Claudine Kavanaugh,
Ph.D., director, Office of Nutrition Labeling
in the F.D.A.'s Center for Food Safety and
Applied Nutrition. "Standards of identity
describe in detail what a food product must
contain, how it must be proportioned and
sometimes how it must be manufactured.
"Given that many standards of
identity are now 75 and even 80 years old,
we feel the time is right to finalize general
principles for when we will consider
establishing, revising or revoking a food
standard of identity," Dr. Kavanaugh said.
"We want to ensure that as we review
these standards of identity, we do so in a
fair and consistent manner."
Modernizing food standards of identity is part of the F.D.A.'s comprehensive,
multi-year Nutrition Innovation Strategy,
Dr. Kavanaugh added.
"Even as we reopen the comment period on this proposed rule, we are continuing our efforts to revoke or amend certain
standards of identity - including those
for frozen cherry pie, French dressing and
yogurt - especially when the standard of
identity is inconsistent with modern manufacturing processes or creates barriers to
innovation," she said.
The F.D.A. said it was reopening the
comment period now because of changes
that have occurred in manufacturing, food
technology, market trends and nutrition science since 2005. The move was
preceded by meetings with stakeholders
convened by the F.D.A. in July 2018 and
more recently on Sept. 27, 2019, with sessions devoted to modernizing the F.D.A.'s
standards of identity program. At those
sessions, participants indicated support
for reopening the comment period on the
2005 proposed rule to enable the F.D.A. to

solicit new information and data.
The F.D.A. said it would consider
comments on any F.D.A. aspects of the
2005 proposed rule, but it posed six questions for stakeholders' consideration.
First, should the F.D.A. finalize the
proposed rule, and why or why not?
Second, are there general F.D.A.
principles that should be added, eliminated, revised or retained? The F.D.A. in the
proposed rule offered 13 general principles
to guide the process of revoking, revising
or adding standards of identity. The principles are described in the Feb. 21 Federal
Register notice announcing the reopening of the comment period. The F.D.A.
asked that comments should specify the
individual principle or principles that a
stakeholder believes should be added,
eliminated, revised or retained.
Third, what specific revisions should
the F.D.A. make to the proposed rule's
principles or framework to better reflect
its modernization goals?
Fourth, how should the F.D.A. weigh
the general principles?
Fifth, what explanation is needed to
provide more clarity, certainty or context
regarding the rationale for the principles;
how the F.D.A. will consider the principles
when evaluating whether to eliminate,
revise or establish a food standard, and
how stakeholders should use the principles to inform the preparation of petitions
requesting the F.D.A. to eliminate, revise
or establish a food standard?
And sixth, what additional information should the F.D.A. consider when evaluating the costs, benefits and estimates
of the annual reporting burden of the
proposed rule? FBN
Jay Sjerven
jsjerven@sosland.com
March 3, 2020


http://www.nd.com

Food Business News - March 3, 2020

Table of Contents for the Digital Edition of Food Business News - March 3, 2020

Food Business News - March 3, 2020
Market Insight - Corn is king with U.S.D.A. anticipating record 2020 crop
Contents
From the Editor - Blue Apron's fall as a teachable moment
News
CAGNY 2020 Conference
Washington - Standards of identity proposal back on front burner
Market Insight
Food Entrepreneur
Ingredient Applications - Asian flavors get region specific
Ingredient Trends - Organic evolution
New Food Insider
Ingredient Market Trends: In the Spotlight - Coronavirus upends export promotion plans
Ingredient Markets
Supplier Innovations and News
Classifieds
Ad index
Food Business News - March 3, 2020 - Market Insight - Corn is king with U.S.D.A. anticipating record 2020 crop
Food Business News - March 3, 2020 - Market Insight - Corn is king with U.S.D.A. anticipating record 2020 crop
Food Business News - March 3, 2020 - 2
Food Business News - March 3, 2020 - 3
Food Business News - March 3, 2020 - Contents
Food Business News - March 3, 2020 - 5
Food Business News - March 3, 2020 - 6
Food Business News - March 3, 2020 - From the Editor - Blue Apron's fall as a teachable moment
Food Business News - March 3, 2020 - News
Food Business News - March 3, 2020 - 9
Food Business News - March 3, 2020 - 10
Food Business News - March 3, 2020 - 11
Food Business News - March 3, 2020 - 12
Food Business News - March 3, 2020 - 13
Food Business News - March 3, 2020 - 14
Food Business News - March 3, 2020 - 15
Food Business News - March 3, 2020 - 16
Food Business News - March 3, 2020 - 17
Food Business News - March 3, 2020 - 18
Food Business News - March 3, 2020 - 19
Food Business News - March 3, 2020 - 20
Food Business News - March 3, 2020 - CAGNY 2020 Conference
Food Business News - March 3, 2020 - 22
Food Business News - March 3, 2020 - 23
Food Business News - March 3, 2020 - Washington - Standards of identity proposal back on front burner
Food Business News - March 3, 2020 - 25
Food Business News - March 3, 2020 - Market Insight
Food Business News - March 3, 2020 - 27
Food Business News - March 3, 2020 - 28
Food Business News - March 3, 2020 - Food Entrepreneur
Food Business News - March 3, 2020 - 30
Food Business News - March 3, 2020 - 31
Food Business News - March 3, 2020 - 32
Food Business News - March 3, 2020 - 33
Food Business News - March 3, 2020 - 34
Food Business News - March 3, 2020 - 35
Food Business News - March 3, 2020 - 36
Food Business News - March 3, 2020 - 37
Food Business News - March 3, 2020 - 38
Food Business News - March 3, 2020 - 39
Food Business News - March 3, 2020 - 40
Food Business News - March 3, 2020 - 41
Food Business News - March 3, 2020 - 42
Food Business News - March 3, 2020 - 43
Food Business News - March 3, 2020 - 44
Food Business News - March 3, 2020 - 45
Food Business News - March 3, 2020 - 46
Food Business News - March 3, 2020 - 47
Food Business News - March 3, 2020 - Ingredient Applications - Asian flavors get region specific
Food Business News - March 3, 2020 - 49
Food Business News - March 3, 2020 - 50
Food Business News - March 3, 2020 - 51
Food Business News - March 3, 2020 - Ingredient Trends - Organic evolution
Food Business News - March 3, 2020 - 53
Food Business News - March 3, 2020 - 54
Food Business News - March 3, 2020 - 55
Food Business News - March 3, 2020 - 56
Food Business News - March 3, 2020 - 57
Food Business News - March 3, 2020 - New Food Insider
Food Business News - March 3, 2020 - 59
Food Business News - March 3, 2020 - 60
Food Business News - March 3, 2020 - Ingredient Market Trends: In the Spotlight - Coronavirus upends export promotion plans
Food Business News - March 3, 2020 - Ingredient Markets
Food Business News - March 3, 2020 - 63
Food Business News - March 3, 2020 - 64
Food Business News - March 3, 2020 - 65
Food Business News - March 3, 2020 - 66
Food Business News - March 3, 2020 - 67
Food Business News - March 3, 2020 - 68
Food Business News - March 3, 2020 - 69
Food Business News - March 3, 2020 - 70
Food Business News - March 3, 2020 - 71
Food Business News - March 3, 2020 - Supplier Innovations and News
Food Business News - March 3, 2020 - 73
Food Business News - March 3, 2020 - Classifieds
Food Business News - March 3, 2020 - 75
Food Business News - March 3, 2020 - 76
Food Business News - March 3, 2020 - Ad index
Food Business News - March 3, 2020 - 78
Food Business News - March 3, 2020 - 79
Food Business News - March 3, 2020 - 80
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