New Bill Would Allow Hemp CBD in Food
On January 14th, Congressman Collin Peterson (D-MN), the House Agriculture Committee Chairman, introduced bill HR 5587. This bill is designed to give the Food and Drug Administration (FDA) a pathway to allow hemp-derived cannabidiol (CBD) as a food and beverage additive. The bill also requires a study and report from the U.S. Department of Agriculture (USDA) on the regulatory and market barriers for farmers engaged in hemp production. Currently, the use of CBD as a food additive is not allowed by the FDA per their public comment this past November. The bipartisan bill, if passed, will allow CBD products to be lawfully marketed. The bill was co-sponsored by Rep. Chellie Pingree (D-ME), James Comer (R-KY) and Thomas Massie (R-KY), Read the full bill here.
Ethylene Oxide up for Re-Registration by EPA in 2021
Under the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) EPA reviews every registered pesticide at least every 15 years to determine whether the pesticide continues to meet the FIFRA standards for registration. The review schedule for Ethylene oxide (EtO) started 7 years ago in 2013 and is a 3-phase process. The EPA is currently in phase 2, where they will develop a draft risk assessment, which will be available for public comment (target date Sept. 2020). EPA will then move to phase 3, in preparing a proposed registration review decision for whether to renew the registration of ethylene oxide (target date 2021).
Fuchs North America is a member of the American Spice Trade Association’s EtO Task Force, and our goal is to work with federal agencies including EPA and FDA to consider ethylene oxide’s role in the sterilization of spices. Approximately 99% of the total pounds of EtO sold for pesticide purposes in the United States are used for the sterilization of medical devices while less than 1% is used for herbs and spices.
National Organic Program’s Change to Flavor Requirements
The National Organic Program (NOP) has made amendments to the national list of allowed material including the requirement to use organic flavors when commercially available. This new rule became effective on December 27, 2019 – which marks the start date for NOP certified companies to conduct a commercial availability search for an organic flavor prior to using a natural flavor. Fuchs North America is working with Quality Assurance International (QAI) on an Organic Flavor Commercial Availability Plan to comply with the new organic flavor requirements.
For more information about Fuchs North America's products and programs that support food manufacturers in their product development needs, please