Sweet Vindication?
In May we commented in this space on an FDA employee statement indicating that products made with high-fructose corn syrup should not be considered fit for a label describing the product as “natural.” FDA has since provided some clarification to the corn refiners lobby.
In May we commented in this space on an FDA employee statement indicating that products made with high-fructose corn syrup should not be considered fit for a label describing the product as “natural.” FDA has since provided some clarification to the corn refiners lobby.
This started back in April when a Web-based media outlet indicated that our federal food police might consider HFCS a synthetic rather than a natural ingredient. Shock waves hit the food business. After all, HFCS is the sweetener of choice for the makers of everything from wheat bread to yogurt and chocolate milk. It’s easy to use, efficient, and cheap. It’s also natural and “made from a natural grain product,” according to the Corn Refiners Association (CRA) of Washington, D.C.
And now FDA is willing to agree-at least with regard to high-fructose corn syrup made with a process method described to them in an April meeting with a representative of Archer Daniels Midland, one of the manufacturers of HFCS, and a member of CRA.
Also, in June the American Medical Association said that after studying current research, it concluded that high-fructose syrup does not appear to contribute more to obesity than other caloric sweeteners, but called for further independent research to be done on the health effects of high-fructose syrup and other sweeteners.
Here’s how FDA clarified things in a letter to CRA President Audrae Erickson after that meeting:
“After reviewing the information…that you provided, it is our understanding that the enzyme used to make HFCS is fixed to a column by use of the synthetic fixing agent, glutaraldehyde. Any unreacted glutaraldehyde is removed by washing the column. Because the glutaraldehyde does not come into contact with high dextrose equivalent corn starch hydrolysate, it would not be considered to be included in or added to HFCS.”
Therefore, FDA says, it would not object to the use of the term “natural” for products sweetened with HFCS made in the method described by the man from Archer Daniels Midland.
In a release “welcoming FDA’s clarification” the corn lobby describes that more acceptable method as one “commonly employed in the corn refining industry.”
FDA continues to take issue with other processing methods involving “synthetic fixing agents,” and that even the type of acid used to obtain the corn starch hydrosolate substrate material used to make HFCS could be problematic for a natural claim.
Our new Web site
Last month the Dairy Foods and BNPMedia staff concluded a major overhaul of Dairyfoods.com.
The news site looks great; it’s more functional and intuitive, and most importantly it has several new features that maximize the power of electronic media. Dairy Foods TV features videos from dairy processors and their suppliers. Ask the Experts, an e-mail-based feature that allows you to get a quick, private answer to technical, business, and nutritional questions from experts in various particular fields. Dairy News offers current news stories on dairy and the broader food industry and Dairy News Video brings similar stories to you in a streaming video format.
Of course, you can also find recent feature articles, profiles and Behind the Scenes slideshows related to the latest issues of Dairy Foods and Dairy Field Reports
In May we commented in this space on an FDA employee statement indicating that products made with high-fructose corn syrup should not be considered fit for a label describing the product as “natural.” FDA has since provided some clarification to the corn refiners lobby.
This started back in April when a Web-based media outlet indicated that our federal food police might consider HFCS a synthetic rather than a natural ingredient. Shock waves hit the food business. After all, HFCS is the sweetener of choice for the makers of everything from wheat bread to yogurt and chocolate milk. It’s easy to use, efficient, and cheap. It’s also natural and “made from a natural grain product,” according to the Corn Refiners Association (CRA) of Washington, D.C.
And now FDA is willing to agree-at least with regard to high-fructose corn syrup made with a process method described to them in an April meeting with a representative of Archer Daniels Midland, one of the manufacturers of HFCS, and a member of CRA.
Also, in June the American Medical Association said that after studying current research, it concluded that high-fructose syrup does not appear to contribute more to obesity than other caloric sweeteners, but called for further independent research to be done on the health effects of high-fructose syrup and other sweeteners.
Here’s how FDA clarified things in a letter to CRA President Audrae Erickson after that meeting:
“After reviewing the information…that you provided, it is our understanding that the enzyme used to make HFCS is fixed to a column by use of the synthetic fixing agent, glutaraldehyde. Any unreacted glutaraldehyde is removed by washing the column. Because the glutaraldehyde does not come into contact with high dextrose equivalent corn starch hydrolysate, it would not be considered to be included in or added to HFCS.”
Therefore, FDA says, it would not object to the use of the term “natural” for products sweetened with HFCS made in the method described by the man from Archer Daniels Midland.
In a release “welcoming FDA’s clarification” the corn lobby describes that more acceptable method as one “commonly employed in the corn refining industry.”
FDA continues to take issue with other processing methods involving “synthetic fixing agents,” and that even the type of acid used to obtain the corn starch hydrosolate substrate material used to make HFCS could be problematic for a natural claim.
Our new Web site
Last month the Dairy Foods and BNPMedia staff concluded a major overhaul of Dairyfoods.com.
The news site looks great; it’s more functional and intuitive, and most importantly it has several new features that maximize the power of electronic media. Dairy Foods TV features videos from dairy processors and their suppliers. Ask the Experts, an e-mail-based feature that allows you to get a quick, private answer to technical, business, and nutritional questions from experts in various particular fields. Dairy News offers current news stories on dairy and the broader food industry and Dairy News Video brings similar stories to you in a streaming video format.
Of course, you can also find recent feature articles, profiles and Behind the Scenes slideshows related to the latest issues of Dairy Foods and Dairy Field Reports
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