2025 Regulatory Workshop - Update on State Activity on Food Ingredients
States are increasingly enacting their own food ingredient safety laws, often exceeding federal standards and creating a patchwork of regulatory requirements for food manufacturers. This session provided an update on recent state-level activity, including bans on specific food colors and additives, new chemical disclosure and labeling requirements, and other ingredient-related legislation. Special attention was given to New York’s proposed lead limits in spices and broader implications for the spice supply chain.
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Related Resources
2025 Regulatory Workshop - USDA Update on Recent Food Safety Regulations for FSIS-Regulated Products
Denise Eblen, Deputy Administrator for the USDA’s Food Safety Inspection Service (FSIS) provided an update on recall and public health alert trends. She emphasized the undeclared allergens, pathogens, and extraneous matter remain the leading causes of recalls and alerts. She also outlined FSIS’s plans to revise internal directives to better align with recent FDA guidance on allergens and ingredient labeling.
A Concise Guide to Spices, Herbs, Seeds, & Extracts
This 56-page guide is based on the highly specialized knowledge of members who work with spices. Their skills range from sourcing spices all over the world to importing, trading, purchasing, and analyzing and all facets of processing. For each product, information has been drawn from the ASTA members who are most familiar with the spice being presented. Although this guide would certainly be interesting to anyone who is curious about spices, it is designed primarily to be a reference for food industry and foodservice personnel. Hard copies of this publication can be purchased by contacting ASTA at [email protected].
