News

OEHHA Draft Report on Synthetic Food Dyes

September 4, 2020

September 4, 2020 SACRAMENTO, Calif. — The Office of Environmental Health Hazard Assessment (OEHHA) has published a draft risk assessment for public input after being tasked by the California Legislature […]


The Color Industry is Essential to the Global Food Supply Chain

March 25, 2020

The global color industry is an important part of the food supply chain and as such designated as an essential business is many countries. IACM joined 110 other associations in […]


Codex Outreach on Food Colors

February 13, 2020

IACM hosted a web event to provide Codex delegates, or any interested person, information on the use of food colors along with the progress of color provisions at JECFA and […]


Health Canada Proposal to Enable Use of Spirulina Extract

January 13, 2020

Health Canada’s Food Directorate received a food additive submission seeking approval for the use of spirulina extract as a coloring agent in unstandardized confectionery at a maximum level of use […]


Membership News

November 25, 2019

IACM is pleased to welcome Cormart Nigeria Limited to its membership as a new Associate member. Cormart is a 39 year old company based in Lagos, Nigeria that is a […]


IACM publishes article on safety of FD&C Yellow N. 6, Sunset Yellow FCF

September 19, 2019

The 28-day safety study assessing the potential effects of FD&C Yellow No. 6 on male reproductive parameters, such as sperm development, has been published in the journal of Regulatory Toxicology […]


IACM Provides Comments to Philippines WTO Notification on Registration of Lakes

September 4, 2019

Please find linked below IACM submitted comments to the recent WTO notification from the Philippines FDA, in which a draft guidelines on the registration of food products, including raw materials […]


Fruit Juice and Vegetable Juice as Color Additives in Food: An Industry Whitepaper

August 5, 2019

IACM has finalized an industry whitepaper addressing appropriate defining characteristics and processing techniques for fruit and vegetable juices used as color additives in food. Industry Whitepaper (Members Only Whitepaper)


FDA Authorizes Soy Leghemoglobin as Color Additive

August 1, 2019

The Food and Drug Administration (FDA) is amending the color additive regulations to provide for the safe use of soy leghemoglobin as a color additive in ground beef analogue products (e.g. […]


IACM at IFT

May 21, 2019

Will you be at IFT2019 in New Orleans? Stop by Room 291-292 of the Convention Center at 3:30 pm on Monday, June 3 and listen to two fabulous presenters from […]


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