IACM has submitted comments to the docket established by the US Food and Drug Administration (FDA) seeking feedback on its Draft Guidance for Industry: Fruit Juice and Vegetable Juice as Color Additives in Food. (more…)
IACM recently published two studies in Food and Chemical Toxicology, which were undertaken in response to a 2013 European Food Safety Authority (EFSA) opinion that recommended that new tests be carried out to address uncertainties related to the color’s possible genotoxicity. (more…)
IACM has sponsored a refined exposure assessment using data provided by its member companies and the resulting publication is now available in the peer reviewed journal, Food Additives & Contaminants. The publication reinforces IACM’s long standing position that food color use as currently practiced in the United States is safe (more…)
IACM is part of a coalition effort against California SB504, which submitted this opposition letter to the Chair of the California Health Committee last week. This bill, if passed, would create many problems while not offering any solutions to consumers. (more…)
IACM is pleased to welcome E&J Gallo Winery/San Joaquin Valley Concentrates to its growing membership. San Joaquin Valley Concentrates (SJVC) has been a supplier of grape juice concentrates, natural colors, and grape seed extract to the food and beverages industries for more than two decades. SJVC is a division of E&J Gallo Winery and is […]
Only synthetically produced titanium dioxide is used as a color additive, and it is the white color of choice in most food, drug and cosmetic applications. It has consistently been proven as safe for use in approved applications. Curious to learn more? Click here.
The Executive Director’s Annual Letter for 2016 provides an overview of the year’s activities, assessment of the state of the association, and look to the year ahead. Feel free to share with colleagues and customers who may benefit from involvement with IACM.
IACM is the trade association that represents the manufacturers and end-users of coloring substances that are used in foods, including natural and synthetic colors. IACM participates as a nongovernmental observer at the Codex Alimentarius Commission, particularly at the Codex Committee on Food Additives (CCFA), which considers colors for inclusion in the General Standard of Food […]
IACM submitted comments today to Chile in response to WTO notification G/SPS/N/CHL/524, which as proposed would modify the list of acceptable colors and establish new maximum levels for some accepted colors.
JECFA has released its summary and conclusions from the 82nd meeting that took place in Geneva on June 7-16. For Tartrazine, JECFA increased the previously established ADI from 0-7.5 to 0–10 mg/kg bw, based on the no-observed-adverse-effect-level (NOAEL) of 984 mg/kg bw/day in a chronic rat study. The meeting reviewed the safety evaluation of 10 food additives, based on information […]