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 interactive session focused on the evolving tariff and trade policy which have created new economic pressures that may increase the risk of economically motivated adulteration in countries of origin. Attendees explored how these dynamics are impacting the spice industry, effective strategies to protect supply chains, and discussed how we can collaborate as a sector to uphold the highest standards of quality and authenticity.