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Food Safety News

Breaking news for everyone's consumption


Nutrition Facts Label to Get Major Updates


For the first time since it was developed in the early 1990s, the Nutrition Facts label is getting a new look. The U.S. Food and Drug Administration on Thursday introduced plans for updating the label to include larger serving sizes, calorie counts in larger type and “added sugars” values, with the hope that it will… Continue Reading

NY Congressman Reintroduces Bill to Close Trans Fat Labeling Loophole


On Nov. 22, Rep. Steve Israel (D-NY) reintroduced a bill that would require clearer labeling of trans fats on food packaging. In 2006, the U.S. Food and Drug Administration adopted a requirement that trans fats be listed on the nutrition facts panel of food packaging. But 0.4 gram or less is declared as “0g,” meaning companies can… Continue Reading

Cargill to Label Products Containing Finely Textured Beef


Cargill Beef will begin labeling products that contain finely textured beef (FTB), a product sometimes referred to as “pink slime,” along with a similar product, lean finely textured beef made by Beef Products, Inc. The company plans to start using a label reading “Contains Finely Textured Beef” on its branded, U.S.-made ground beef before the 2014… Continue Reading

Confusing Food Date Labels Lead to Unnecessary Food Waste



This originally appeared on Switchboard, the staff blog for the Natural Resources Defense Council, on Sept. 18. Here’s a surprising little secret: You know all those dates you see on food products — sell by, use by, best before? Those dates do not indicate the safety of your food, and, generally speaking, they’re not regulated…. Continue Reading

What’s in Your Drink? TTB Takes a Step Toward Alcohol Labeling



How many calories are in a bottle of beer? How much alcohol is there in a shot of whiskey? How many serving are in a bottle of wine? Consumers would probably be hard-pressed to know the answers to these questions. Fortunately, that may soon change.  Late last month, the Alcohol and Tobacco Tax and Trade… Continue Reading

Processing Aids: What’s Not on the Label, and Why?


Walk down the aisles of any grocery store and grab a product off the shelf. Chances are, the label of whatever you grabbed will contain at least a few ingredients whose names don’t exactly roll off the tongue. There’s everything from xanthan gum in salad dressing to tripotassium phosphate in Cheerios, not to mention calcium… Continue Reading

USDA Requiring Labels on Blade & Needle Tenderized Beef


The long-stalled new U.S. Department of Agriculture rule to require labeling mechanically-tenderized beef is back on the tracks. USDA’s Food Safety and Inspection Service (FSIS) published the rule with its proposed regulations on the agency’s website today and it will run soon on the Federal Register. After that, the public will have 60 days to… Continue Reading

Connecticut First to Require GM Food Labels, as Soon as Others Do


Connecticut is the first U.S. state to pass a law requiring the labeling of genetically modified food. The liberal internet environmental news magazine Grist summed up the law when it was passed Tuesday: “Connecticut will label GMOs if you do too,” Grist reported. While tied to what other states do, Connecticut did this week become… Continue Reading

Bill Introduced in House and Senate to Require Labeling of GE Foods


Following state-level initiatives on the West Coast, Senator Barbara Boxer (D-CA) and Representative Peter DeFazio (D-OR) on Wednesday introduced legislation that would require the U.S. Food and Drug Administration “clearly label” all genetically engineered (GE) foods, including foods that are made from GE grains and GE salmon, if it is approved by the agency. The… Continue Reading

Internal Emails Reveal FSIS Was Divided on ‘Pink Slime’

A look at the lean finely textured beef firestorm, one year later


By Helena Bottemiller and Gretchen Goetz By March of last year, lean finely textured beef (LFTB) had reached celebrity status under the unfavorable moniker “pink slime.” The product—which is made by centrifuging slightly heated fatty beef trimmings to separate out lean meat bits and then treating that meat with ammonia gas to reduce foodborne pathogens… Continue Reading