Deregulation of salad ingredients will allow producers to license innovation and give customers more choice
The U.S. Food and Drug Administration has loosened its controls on the making of French dressings, revoking “identity standards” for salad ingredients. The request comes decades after the industry first called for the standard to be abandoned.
On Thursday, the U.S. Food and Drug Administration (FDA) threw out of date “Identity Standards” French dressing presents an opportunity for manufacturers to innovate and create new variations on popular American salad toppings.
FDA determines “French dress code no longer promotes honest and fair dealing in the interests of consumers” And deregulation of its production would be in line with other condiments that are not standardized.
72 years old “Identity Standards” Specifies what ingredients must be in a sauce to be marketed as a French dressing. Historically, sauces have included tomatoes, oil, vinegar and other seasonings.
The FDA also noted that certain French dressings did not meet the old standards, such as “Fat Free” version, but said customers were not fooled by the manufacturer’s variant. “In contrast, these varieties appear to be adaptable to customer preferences and dietary restrictions.”
The original rules for salad dressing production were introduced in the 1950s, when supermarket shoppers didn’t have much choice.
For decades, the Dressing and Dressing Society (ADS) has argued that so many other types of salad dressings are on the market because of a lack of regulation.
Thursday’s ruling follows ADS’ application to the FDA in December 2020. It was originally proposed in 1998.
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