FDA Ingredient List Rules

The U.S. Food and Drug Administration is responsible for making laws and recommendations to keep the food supply safe. One of those tasks requires food manufacturers and packagers to list ingredients in food and get approval for new ingredients. The FDA maintains a database of over 3,000 food ingredients called "Everything Added to Food in the United States."

Labeling

• The FDA requires all food manufacturers to list ingredients on the label in order according to volume. The ingredient that is most predominant in the food is listed first, with the rest of the ingredients listed in descending order.

  Some ingredients can be listed collectively as "flavors," "spices," "artificial flavoring" or "artificial colors," without naming each one. Ingredients exempt from certification come from natural sources, such as vegetables, minerals or animals. Exempt colors include annatto extract, dehydrated beets, caramel, beta carotene or grape skin extract.

  Allergenic materials must be plainly stated on the ingredient list.

Additives

• Labels must list the names of FDA-certified color additives, such as FD&C Blue No. 1, or Blue 1. Additives preserve color loss from changes in temperature or light, enhance natural colors or make food look more pleasing. Color additives make cola look brown and mint ice cream look green.

  New food or color additives must be approved for use by petitioning the FDA. Before granting approval, the FDA considers the properties of the additive, how much of the substance would be consumed, immediate and long-term effects on health, and the safety margin. The safety margin considers the level that can be consumed without harm to the body.

Indirect Additives

• Since 1999, indirect additives need to be approved by a premarket notification process. Examples of indirect additives include plastic packaging, polymers, can coatings, sealants and materials used in paper or paperboard manufacturing.

  Food contact ingredients that are exempted from being considered food additives include ingredients that have not been shown to be a carcinogen, have no technical effect on the food, have no environmental impact and contribute to a very low dietary concentration.

Continued Testing

• The FDA continues to test safe levels of food ingredients and additives as science progresses. If a formerly approved ingredient is deemed unsafe, or if consumption levels exceed previously determined safe levels, the ingredient may be prohibited or research studies may be initiated to determine new safety standards.