New Edition of Food Chemicals Codex Offers New Monographs, Quality Standards

<p>The new Food Chemicals Codex (FCC), Ninth Edition includes the latest specifications for the identity and purity of about 1,200 food ingredients, including test methods and key guidance on critical issues.</p>

The new Food Chemicals Codex (FCC), Ninth Edition includes the latest specifications for the identity and purity of about 1,200 food ingredients, including test methods and key guidance on critical issues.

FCC , published by the U.S. Pharmacopeial Convention (USP), is a compendium of internationally recognized standards for a wide variety of ingredients including colorings, flavorings, nutrients, preservatives and processing aids.

“The food industry is constantly innovating with new products and ingredients," said Gabriel Giancaspro, Ph.D., USP vice president for food ingredients, dietary supplements and herbal medicines. “At the same time, manufacturers are increasingly sourcing their ingredients globally. Public quality standards can serve as a resource for manufacturers by providing specifications to authenticate their ingredients, and help protect our increasingly global food supply chain."

A new monograph in the FCC is spirulina, a food ingredient that was recently approved as a natural source of blue color for candy and chewing gum by FDA. Formulators can also use spirulina in specialty food bars, powered drinks and other products due to its non-animal protein content. The monograph for brilliant black PN, a synthetic food color used in products requiring black in their formulation (chocolate syurp is a common example), was also included. Brilliant black PN is not FDA approved, but is currently available in other countries.

FCC is available in tow-year print and online subscriptions. A subscription also grants access to three supplements that publish new entries and revisions every six months.

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