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 of 2%. After reviewing the safety information submitted, Health Canada has published a proposal to enable the use of spirulina extract as a coloring agent […]

2019 Executive Director Annual Letter

December 16, 2019

The Executive Director’s Annual Letter for 2019 provides an overview of the year’s activities and look to the year ahead.  Feel free to share with colleagues and customers who may benefit from involvement with IACM.

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 buyer, producer, seller and reseller of caramel.

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 and Pharmacology. Please find linked below the online article, titled “Assessment of FD&C Yellow No. 6 (Sunset Yellow FCF) effects on sperm count, motility and […]

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 and food ingredients, containing aluminum lake colors, and as such food additives for further processing are shared for comment. The guidelines set out the conditions […]

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. veggie burgers). The FDA is taking this action in response to a color additive petition (CAP) submitted by Impossible Foods, Inc. Based on the data and […]


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 the IACM membership – Diego Darquea of California Natural Color and Deepti Dabas of Kalsec – speak about Opportunities for Innovation in Natural Colors.

USDA NOP Releases Final Rule Updating Colors Derived from Agricultural Products

April 4, 2019

The US Department of Agriculture’s (USDA) National Organic Program (NOP) published a final rule entitled National Organic Program; Amendments to the National List of Allowed and Prohibited Substances (Crops, Livestock and Handling) in the Federal Register. The final rule amends the National List of Allowed and Prohibited Substances (National List) based on a series of […]

Saudi/GSO Additives Permitted for Use in Food Stuffs

March 8, 2019

IACM submitted comments to the Saudi Food and Drug Authority on its updated technical regulation, Additives Permitted for Use in Food Stuffs Comments

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