December 18, 2020

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“For French dressing, the FDA requires no less than 35% by weight of vegetable oil and no more than 25% by weight of citric or malic acid. The Association for Dressings and Sauces reported other dressings are not subject to standards of identity.”

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The administration said the proposal was part of its campaign to modernize food standards and give industries more room for innovation to produce healthier foods.

Federal standards for a variety of foods were put into place decades ago to standardize product quality, which spell out how specific labels are made and what ingredients are permitted, according to the FDA. French dressing rules were established in 1950.

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