IFAC Statements Archives - Food Ingredient Facts

IFAC Commends USDA for Upholding Organic Principles and Maintaining Carrageenan in Organic Food

On April 4, 2018 the US Department of Agriculture’s (USDA) Agricultural Marketing Service (AMS) announced carrageenan will continue to be allowed in organic foods and beverages, thus rejecting a recommendation by the National Organic Standards Board (NOSB) to remove the substance based on a claim it is not essential to organic production. This decision turns back a potentially precedent-setting proposal that would have permitted an advisory board to discontinue the use of a substance based on inaccurate information and was not in line with organic principles.

Carrageenan has been permitted in organic food production since 2003, and was relisted based on recommendations from the NOSB in 2007 and 2011. While NOSB members raised questions in recent years about carrageenan safety, its November 2016 vote to remove carrageenan was based not on safety concerns, but on a perceived lack of essentiality in organic production. This, despite clear and substantive examples provided by the organic food industry that removing carrageenan would have significant impacts on the organic market and result in products that are less nutritious, less appealing, and more expensive, and in some cases removal of some products from the market altogether.

The AMS decision to keep carrageenan in organic food is not only good news for formulators and consumers, it represents sound scientific policy and demonstrates USDA’s commitment to making organic decisions based on science and technical evidence rather than manipulative opinions and misperceptions. Carrageenan has long been an additive of interest, despite its history of use in foods and repeated positive safety determinations by regulatory authorities worldwide. Upholding the NOSB’s vote and removing carrageenan from organic foods based on flawed arguments would have set a bad precedent for reviews of future organic materials and could have led to a drastic reduction in the options organic formulators have to make innovative products that meet consumer expectations and continue to grow the organic market.

IFAC strongly supports USDA’s sound, science-based decision to keep carrageenan in organic foods and, by doing so, avoid setting a dangerous precedent of delisting additives based on a perceived lack of essentiality. IFAC and its members will continue to work with regulators and the food industry to provide accurate and high quality scientific evidence to support the use of ingredients in organic food.

About IFAC
The International Food Additives Council (IFAC) is a global association representing manufacturers of food ingredients. Founded in 1980, IFAC strives to promote science-based regulation and the global harmonization of food ingredient standards and specifications.

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IFAC Statement on European Commission’s Market Study on Date Marking and Other Information Provided on Food Labels and Food Waste Prevention

In February 2018, the European Commission (EC) released a study investigating the relationship between date marking on food labels and food waste. The overall objective of the study was to help inform the European Union (EU) of actions it can take to help mitigate food waste, which is substantial in the EU and globally. It took a closer look at how date labeling practices are used by food businesses and authorities, and how they are interpreted by consumers and potentially lead to food waste.

Researchers found that up to 10 percent of the 88 million tons of food waste generated by the EU annually is linked to date marking, presumably due to widespread confusion around how to interpret dates on food labels. Of avoidable food waste based on date labels, the study found that the top products wasted were yogurt (70 percent), eggs (59 percent), cooking sauces (59 percent), and cakes and desserts (28 percent).

Date marking practices were originally introduced by supermarkets to help ensure the freshness of foods and optimize stock control. Today, the intended audience has shifted to consumers, and, in accordance with European regulations[i], most packaged foods in the EU display a date and accompanying language to indicate whether the date represents a safety threshold (“use by”) or the point after which quality would likely be diminished (“best before”). However, there is flexibility in how a “best before” date is indicated depending on the length of the product’s shelf life.

The study found variations in how manufacturers made decisions to use certain language. For example, producers of products with longer shelf lives, such as ketchup, tended to use “best before” on the premise of “microbiological stability”, whereas manufacturers of foods with shorter shelf lives, such as dairy products, tended to employ “use by” dates based on food safety. In addition, the study notes that producers are influenced by common date marking practices used in national markets, and consumer preferences or expectations.

While manufacturers often rely on consumer preferences for date marking practices, there is significant evidence that many consumers fundamentally don’t understand how to interpret date marks. The study references a major survey previously commissioned by the EC which found that while a majority of EU consumers (58 percent) consider “use by” and “best before” dates when shopping and preparing meals, only 47 percent actually understand “best before” labelling and 40 percent understand “use by” labeling. As a result, cautious consumer behavior due to a lack of understanding regarding the safety or quality of a product can lead to the disposal of products despite still being fit for consumption.

The study notes that a possible solution to reducing this problem is extending the product life of foods. While this can be done by revising existing expiration dates, shelf life can also be extended with ingredients, such as xanthan gum or sodium phosphate. For example, as shown in Table 4, extending product life by one extra day would save 16,000 tons (approximately 35,264,000 pounds) of bread annually.

Based on the study findings, the authors suggest food waste linked to date marking would be reduced if:

Date marks are present and legible, with clear meaning;
Consumers have a good understanding of date labelling (notably the distinction between “use by” – as an indicator of safety – and “best before” – as an indicator of quality);
“Use by” dates are used only where there is a safety-based rationale for doing so, consistent with the FIC Regulation;
The product life stated on the packaging is consistent with the findings of safety and quality tests; and/or
There is a level of consistency in storage of food at retail and guidance for consumers regarding the temperatures at which products should be stored in the home.

Misunderstandings regarding date labeling terminology and appropriate responses to date marks can lead to wasted food. Although this study is intended to inform actions of the EU, its findings and recommendations can be applied internationally to all consumers, retailers and manufacturers. The International Food Additives Council (IFAC) endorses the EU’s efforts to shed light on the global issue of food waste, and is committed to advocating for food practices and ingredients that can help the food manufacturing industry and consumers prevent it. IFAC supports continued cooperation and innovation amongst all those involved in the food supply chain in preventing food waste and its related impacts on human and environmental health.

Learn more about the types of food ingredients used to ensure the safety and sustainability of foods here.

[i] Official Journal of the European Union. (2011). Regulation (EU) No 1169/2011 on Food Information to Consumers. http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32011R1169&from=EN.

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IFAC Publishes White Paper on Dietary Phosphorus

WASHINGTON, DC (October 11, 2017) – A new publication from the International Food Additives Council (IFAC) summarizes scientific literature on the consumption of dietary phosphorus and phosphates in consumer foods and potential impacts on human health. It finds insufficient evidence to support claims that the consumption of phosphates in food causes negative effects in humans.

The publication, titled “Dietary Food-Additive Phosphate and Human Health Outcomes,” was prepared by Cato Research and appears in the September issue of Comprehensive Reviews in Food Science and Food Safety. Researchers reviewed 110 primary research articles spanning 20 years that studied relationships of dietary phosphorus and food-additive phosphate intake with potential impacts on human health. While a small number of these studies raised concern for high intakes of dietary phosphorous, other studies found potentially beneficial effects in humans. Based on the review, the researchers determined no firm conclusions can be drawn on the possible risks of food-additive phosphate consumption in the general population.

“As a leader in the food additives industry, we wanted to address claims that the consumption of phosphates could impact human health,” said Robert Rankin, IFAC executive director. “After careful consideration and research into the available scientific literature, it was determined that food phosphate consumption does not present a risk to the general population. Consumers should have no concerns about the presence of phosphates in their favorite foods.”

Dietary phosphorus, like calcium, benefits the growth, maintenance and repair of body tissues. Phosphates are formed from mined phosphate rock, which is refined and purified to isolate phosphorus and reacts with alkaline salts to produce purified phosphate salts. Food-grade phosphates must meet strict manufacturing and quality standards set by the U.S. Food and Drug Administration and other regulatory bodies around the world. Food-grade phosphates can be found in finished foods such as baked goods, meat, poultry, seafood products, beverages and dairy products.

To view the publication, click here.

About IFAC

The International Food Additives Council (IFAC) is a global association representing manufacturers of food ingredients. Founded in 1980, IFAC strives to promote science-based regulation and the global harmonization of food ingredient standards and specifications.

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New study proves no adverse effects of carrageenan in human cells

WASHINGTON, D.C. (August 10, 2016) – A new study on carrageenan, an ingredient key to delivering stability, texture and nutrients in many foods and beverages, clearly demonstrates that the ingredient does not induce inflammation in human cells as claimed by carrageenan critics. The study, which was conducted by internationally recognized toxicologist and carrageenan expert Dr. James M. McKim, Jr., was recently accepted for publication by the peer-reviewed journal Food and Toxicology. This pivotal study represents the culmination of two years of research that was unable to replicate any of the findings of carrageenan critics, including Dr. Joanne Tobacman, who claim the food ingredient contributes to certain adverse health outcomes.

Publication of McKim’s study raises major questions about the validity of Tobacman’s conclusions and underscores the importance of replicating scientific results in different laboratories and by multiple researchers. McKim’s research was carefully designed to investigate several recent studies Tobacman has cited as evidence of her claims that carrageenan causes inflammation and is harmful. Not only was McKim unable to replicate the negative effects Tobacman has reported, his research showed carrageenan has no measurable effects on cells and provides strong evidence that carrageenan consumed in foods and beverages would not cause inflammation in humans.

“Dr. McKim’s research confirms what we have known for decades—carrageenan has no impact on the human body when consumed in food,” said Robert Rankin, Executive Director of the International Food Additives Council (IFAC), which commissioned the study. “Carrageenan producers have taken very seriously claims that the ingredient is unsafe, thoroughly investigated the research supporting those claims and found them to be baseless.”

Carrageenan is a common food ingredient used in many foods, such as ice cream, chocolate milk, yogurt and soy milk, for its stabilizing and thickening properties. It is also an approved additive for use in infant formula, where it is ensures that essential nutrients remain mixed throughout liquid products. It occurs naturally in red seaweed that is grown and harvested sustainably by tens of thousands of family farmers around the globe. Carrageenan is popular as a plant-based, eco-friendly alternative to animal-derived thickeners and has been used safely in foods for hundreds of years.

McKim’s study comes just months before the U.S. National Organic Standards Board (NOSB) is expected to vote on whether to reapprove the use of carrageenan in organic foods sold in the United States. Groups touting Tobacman’s research have lobbied the U.S. Food and Drug Administration to ban carrageenan in all foods and the NOSB to remove it from organic products. Despite these efforts, regulatory bodies around the world have repeatedly reviewed and dismissed their claims, finding carrageenan to be safe for use in all foods.

McKim’s research exposes fundamental flaws in Tobacman’s evidence, adds to the vast body of scientific research demonstrating carrageenan safety and thoroughly debunks certain groups’ claims that carrageenan is harmful and should be removed from foods. For more information about carrageenan and other ingredients and additives used in food production, please visit www.foodingredientfacts.org.