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.

This session provided key updates on the latest trends in FDA import and facility inspections, entry review, sampling, and compliance expectations, along with practical guidance to help spice importers navigate inspections, avoid unnecessary delays, and streamline the import process.