Consumer Information on Ingredients & Packaging
Food Additives and Ingredients
Public Health Initiatives
- Sodium Reduction
- Trans Fat
- Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)
- Color Additives
- How Safe Are Color Additives?
- Food Advisory Committee Meeting on Certified Color Additives in Food and Possible Association with Attention Deficit Hyperactivity Disorder in Children
- Exposure Estimate for FD&C Colors for the U.S. Population
- Caramel Coloring and 4-MEI
Ingredients in Specific Products
Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild symptoms, some food allergies can cause severe reactions, and may even be life-threatening. There is no cure for food allergies. Strict avoidance of food allergens—and early recognition and management of allergic reactions to food—are important measures to prevent serious health consequences.
- Frequently Asked Questions on Food Allergies
- Food Allergies: What You Need to Know
- Food Allergies: Reducing the Risks
- Food Allergen Labeling & Consumer Protection Act of 2004: Questions & Answers
- What FDA Learned About Dark Chocolate and Milk Allergies
- A Survey of Milk in Dark Chocolate Products
- Lupin and Allergenicity
- Consumer Advice on Lupin
Packaging and Food Contact Substances
Irradiation of Food and Packaging
FDA has approved a number of uses for food irradiation, including its use for reduction of microorganisms in meat, poultry, crustaceans, and spices. The agency determined that the process is safe and effective in decreasing harmful bacteria. Other uses of food irradiation are also permitted, such as for increasing shelf-life or inhibiting sprouting in specific foods.