Meat + Poultry - November 2016 - 71

A

dditives play an important role in food
processing, with many assisting in
the production of affordable, quality
and safe food. Though numerous meat and
poultry processors are currently trying to
eliminate chemical-sounding ingredients
from product formulations, it is important
to understand that some products, based on
use, positioning and price point in the market,
cannot be formulated to be so called "clean
label." Traditional, standard, proven-to-be
safe ingredients are required. Some such
ingredients fall into the categories of lactates
and phosphates.

HISTORICAL PERSPECTIVE
Ingredients approved for use as food additives
by the US Food and Drug Administration
(FDA) have been used for thousands of years;
however, only since 1958 have they been
federally regulated. This was when the Food
Additives Amendment to the Federal Food,
Drug and Cosmetic Act passed. It was put in
place to prevent the sale of misbranded and
adulterated foods. Today, more than 3,000
substances are recognized food additives, with
salt and sugar the most widely used throughout
the food industry.
The term "food additive" is defined by FDA
as any substance that - directly or indirectly
- becomes a component or otherwise
affects the characteristics of any food. This
definition includes any substance used in the
production, processing, treatment, packaging,
transportation or storage of food. Additives
are used to maintain or improve safety,
freshness, nutritional value, taste, texture and
appearance. Increased use of food additives
by manufacturers coincided with consumer
demand for more prepared, processed and
convenience foods.
Before any substance can be added to
food, its safety must be assessed by a stringent
approval process. The Food Safety and
Inspection Service (FSIS) of the US Dept.
of Agriculture (USDA) shares responsibility
with FDA for the safety of food additives used
in meat, poultry and egg products, with all
additives initially evaluated for safety by FDA.
This is something food activists typically
fail to communicate, as they'd rather use
scare tactics to worry consumers that
their foods are unsafe or unfit for human

consumption. The fact is, ingredients are
only allowed in food after they have been
thoroughly evaluated and deemed safe. The
US has one of the safest food supply chains
in the world and this is a result of these strict
food safety regulations.
When it comes to approving an additive
specifically for use in meat or poultry, its
safety, technical function and conditions
of use must also be evaluated by the Risk,
Innovations and Management Staff of FSIS,
as provided in the Federal Meat Inspection
Act and the Poultry Products Inspection Act,
and related regulations. Although FDA has
overriding authority regarding additive safety,
FSIS may apply even stricter standards that
take into account the unique characteristics of
meat and poultry. For example, several years
ago, permission was sought to use sorbic acid
in meat salads. Although sorbic acid is an
approved food additive, permission for use
in meat salad was denied because such usage
could mask spoilage caused by organisms that
cause foodborne illness.
The government is indeed looking out
for the welfare of its people, so much so that
additives are never given permanent approval.
Their safety is continually reviewed. Based
on the best scientific knowledge, regulators
determine if approvals should be modified
or withdrawn.
Back in 1958, the Food Additives
Amendment exempted two groups of additives
from FDA's testing and approval process. The
first group - known as "generally recognized as
safe" (GRAS) - includes substances considered
harmless under prescribed conditions of use.
Examples include flavorings and spices, as well
as lactates and phosphates.
The other group is known as "substances
with prior sanction." These additives were
approved by USDA and FDA for use in foods
prior to the passage of the 1958 Food Additives
Amendment. This list includes common curing
ingredients, such as potassium nitrite and
sodium nitrite.

POWERHOUSE APPROVED ADDITIVES
As stated, lactates and phosphates are both
ingredient families recognized as GRAS. They
have been embraced by meat and poultry
processors for years, and will continue to be
used for their powerful functional properties

Ingredients
are only
allowed in
food after they
have been
thoroughly
evaluated and
deemed safe.

Increased use of food
additives by manufacturers
coincided with consumer
demand for more
prepared, processed and
convenience foods.

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