Food Business News - March 24, 2015 - (Page 38)

Still no timetable for final GRAS rule HAVE CONFIDENCE IN THE LECITHIN YOU CHOOSE ORGANIC LECITHIN SUNFLOWER NON-GMO LECITHIN LECITHIN YOUR TRUSTED NAME IN INNOVATION FOR OVER 10 YEARS 320 East South Street P Box 80 .O. Cerro Gordo, Illinois 61818 217-763-9511 | 38 FOODBUSINESS NEWS ® F.D.A. nears completion of its review on partially hydrogenated oil T he Food and Drug Administration has yet to make a final decision on its proposed rule to take away the Generally Recognized As Safe (GRAS) status of partially hydrogenated oils. The proposed rule first appeared in the Federal Register on Nov. 8, 2013. "F.D.A. is nearing completion of its review but has no specific timeline at this point," said Dani Schor, a spokesperson in the F.D.A.'s Office of Foods and Veterinary Medicine, when contacted by Food Business News. An update may come this June 1. The F.D.A. in court documents from Nov. 26, 2014, estimated it will complete its review of public comments on the proposed rule and take any final action on its tentative determination, including necessary reviews and clearance from multiple offices, by June 1, 2015. The documents come from a case initially filed Aug. 9, 2013, in the U.S. District Court, Central District of Illinois by Fred Kummerow, Ph.D., professor emeritus in the Department of Comparative Biosciences at the University of Illinois. He sought to obtain a court order compelling the F.D.A. to respond to his petition seeking a ban of phos and compelling the F.D.A. to ban phos unless a complete administrative review finds new evidence for their safety. The F.D.A. issued its proposed rule about three months after Dr. Kummerow's initial court filing. The F.D.A. on Nov. 8, 2013, said it tentatively had determined phos, the primary dietary source of industrially-produced trans fatty acids, are not GRAS for any use in food based on current scientific evidence establishing the health risks associated with the consumption of trans fat. If the proposed rule is finalized, food manufacturers no longer would be permitted to sell phos, either directly or as ingredients in another food product, without prior F.D.A. approval for use as a food additive. A final rule possibly could come this year. "The F.D.A. has not defined a date or deadline for issuing its final ruling regarding GRAS status of phos, but the industry expectation is that we will hear something from F.D.A. in the second quarter of this year," said Bob Johnson, director of research and development for Bunge Oils and based in Bradley, Ill. If the F.D.A. issues a final ruling that phos are not GRAS, the agency intends to provide a compliance date that would be adequate for producers to reformulate any products as necessary and that would minimize market disruption. A member of the U.S. Congress recently weighed in on the issue. Senator Rand Paul of Kentucky in a March 9 letter to the F.D.A. expressed "significant concerns" about the F.D.A.'s preliminary determination that phos are no longer GRAS. While recognizing scientific studies have shown trans fats contribute to cardiovascular disease, Dr. Paul said industry has made progress in eliminating phos from products. From 2003-12, the average daily per capita intake of trans fat from products containing phos decreased by 78% to 1 gram, he said in the letter sent to Margaret Hamburg, F.D.A. commissioner. "The preliminary determinations that phos are no longer GRAS at any level causes practical and process concerns," said Dr. Paul, who is a graduate of the Duke University School of Medicine and previously was a practicing ophthalmologist. "Many foods contain very small pho amounts left over from processing, and phos are used to help with shelf life or texture. Additional reformulation of products will likely remove many food choices from grocery store shelves and/or raise food prices." FBN ? of research and development and innovation for Stratas Foods, Memphis, said a "new normal" approach may work in replacing phos. "The new normal is a term used to indicate that a return to traditional sources of fats coupled with high-oleic oils and advances in functional crystallization processing is expected to increasingly be exploited to achieve pho bakery shortening alternatives," he said. "It is expected that the bakery shortenings will continue to be derived through physical blends or achieved via enzymatic interesterification." Several oil suppliers have their own toolbox of pho alternatives. AarhusKarlshamn (AAK), which has a U.S. office in Port Newark, N.J., has experience in oil blends and shortenings. Loders Croklaan, a palm oil supplier with an office in Channahon, Ill., has sought to improve the image of saturated fat, saying it is more of a neutral oil that does not have a negative effect on heart health. The company also offers palm oil fraction ingredients that have less saturated fat. "Currently there are several replacement options for phos," said Lynne Morehart, senior principal scientist for oils and shortenings, for Cargill, Minneapolis. "These include the replacement of liquid oils in March 24, 2015

Table of Contents for the Digital Edition of Food Business News - March 24, 2015

Food Business News - March 24, 2015
Inside General Mills’ new approach to innovation
Nestle pursuing nutrition-based treatment for autism
Dairy Business News - Inclusion innovation: More than a chip or a chunk
Table of Contents
Web Contents
Editorial - Flexibility is needed to meet new opportunities
Kind raising the bar with innovation
McDonald’s to unlock power of local regions
Lancaster Colony acquires flatbread maker
SodaStream going after Keurig
Six forces shaping natural, organic product development
Stevia slow to penetrate confectionery market
C-Suite insight: C.P.G. at a crossroads
Kroger’s Simple Truth sales hit $1.2 billion for year
Private equity firm buys American Beverage Co.
Washington - Dietary Guidelines coming into focus
Market Insight - A `normal’ year for U.S. crops?
Health and Wellness - Shining a health halo over protein
Meat industry criticizes D.G.A.C. recommendation
Ingredient Innovations - Number of proposed pho alternatives widens
Still no timetable for final GRAS rule
Company Profile - Mondelez gaining momentum
New Food Products
Natural Products Expo West/Engredea
Ingredient Market Trends - Millers forecast soft red winter wheat crop at 381 million bus
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - March 24, 2015