|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 recommendations from the National Organic Standards Board (NOSB), including a recommendation to replace the Chemical Abstract Services (CAS) numbers included in the annotation of each color listed under National List at §205.606(d)(1) through (18) with the binomial nomenclature of the agricultural source of the color. IACM provided comments on the proposed agricultural sources for beet juice, black/purple carrot juice, and purple sweet potato juice, which were all accepted by NOSB and included in the new text in paragraph (d)(1) through (18) in Sec. 205.606, which now reads as follows:
Beet juice extract color—derived from Beta vulgaris L., except must not be produced from sugarbeets.
Beta-carotene extract color— derived from carrots (Daucus carota L.) or algae (Dunaliella salina).
Black currant juice color—derived from Ribes nigrum L.
Black/purple carrot juice color— derived from Daucus carota L.
Blueberry juice color—derived from blueberries (Vaccinium spp.).
Carrot juice color—derived from Daucus carota L.
Cherry juice color—derived from Prunus avium (L.) L. or Prunus cerasus L.
Chokeberry, aronia juice color— derived from Aronia arbutifolia (L.) Pers. or Aronia melanocarpa (Michx.) Elliott.
Elderberry juice color—derived from Sambucus nigra L.
Grape juice color—derived from Vitis vinifera L.
Grape skin extract color—derived from Vitis vinifera L.
Paprika color—derived from dried powder or vegetable oil extract of Capsicum annuum L.
Pumpkin juice color—derived from Cucurbita pepo L. or Cucurbita maxima Duchesne.
Purple sweet potato juice color— derived from Ipomoea batatas L. or Solanum tuberosum L.
Red cabbage extract color— derived from Brassica oleracea L.
Red radish extract color—derived from Raphanus sativus L.
Saffron extract color—derived from Crocus sativus L.
Turmeric extract color—derived from Curcuma longa L.