Food and Color Additive Petitions Under Review
The following table is a listing of food and color additive petitions filed by FDA's Office of Food Additive Safety (OFAS) and under active review as of May 28, 2014. This list does not reflect new petitions filed after that date or any change in status for the listed petitions that has occurred after that date. This list will be updated approximately every other month.
|Wm. Wrigley Jr. Company||CAP 3C0298 to amend the color additive regulations in § 73.200 Synthetic iron oxide (21 CFR 73.200) to expand the use of synthetic iron oxide to include soft and hard candy, mints, and chewing gum. The petition also proposes to lower the specification limit for lead in synthetic iron oxide for human food use from 10 milligrams per kilogram (mg/kg; 10 parts per million (ppm)) to 5 mg/kg (5 ppm).|
|Glenn Scott||FAP 0A4216 Petition to prohibit the use of BHA|
|Abbott Laboratories.||FAP 2A4788 To amend the food additive regulations in 21 CFR 172.380 to provide for the safe use of vitamin D3 as a nutrient supplement in meal replacement beverages and meal replacement bars that are not intended for special dietary use in reducing or maintaining body weight and for use in foods that are sole sources of nutrition for enteral feeding|
|Richard C. Theuer, Ph.D.||FAP 3A4798 To amend the food additive regulations in 21 CFR 172.620 and 172.626 to prohibit the use of carrageenan and salts of carrageenan in infant formula. The petitioner also submitted a citizen petition requesting that 21 CFR 182.7255 of the GRAS regulations be amended to prohibit the use of Chondrus extract (carrageenan) in infant formula.|
|RHM Research England||FAP 6A3930 Mycoprotein (mycelium fusarium graminearum) as a nutrient supplement in frozen entrees|
|Eastman Chemical Company||FAP 4A4803 To amend the food additive regulations in 21 CFR 172.185 TBHQ to remove the upper bound of the melting point range specified in § 172.185(a) and to add an acceptance criterion for purity as measured by the percentage of TBHQ (not less than 99%) when tested by the titration assay specified in the most current edition of the Food Chemicals Codex.|