Industry Issues Index
A B C D E F G H I J K L M N O P Q R S T U V W X Y ZA
Ochratoxin and aflatoxin are naturally-occurring mycotoxins formed under the certain conditions by particular types of molds, particularly certain species of Aspergillus and Penicillium.
The candy industry is making every effort to protect food-allergic consumers through labeling as well as comprehensive food safety systems.
Ammonia hydroxide can be used as a food additive in many food products including baked goods, cheese and puddings. It is also occasionally used in "dutched" cocoa to neutralize acidity. This process darkens the color of the cocoa and produces a milder chocolate flavor. Although the ammonia hydroxide evaporates during the manufacturing process, all treated cocoa includes the terms "dutched" or "alkalized" on the ingredient declaration for products sold in the U.S.
Additionally, a different ammonia compound, ammonium phosphatide, can be used in chocolate as an emulsifier. Emulsifiers make the chocolate more pourable and extend the shelf life by preventing "bloom" which occurs when fat crystals naturally raise to the surface of the chocolate causing an unappealing look and feel to the chocolate.
C
Confectionery products are increasingly becoming a target for lawmakers across state capitols in an effort to raise revenue.
Any type of food can present a choking hazard. Due to candy's popularity among children, parents should supervise its consumption, especially among very young children. Along with NCA, the confectionery industry feels very strongly about protecting the health and well-being of children and strives to make products safe for everyone.
A 2006 study published in the journal Lancet raised concerns that artificial colors may influence the behavior of children. However, upon review by the FDA, European Food Safety Authority (EFSA) and the UK Committee on Toxicology, all agencies concluded that the evidence surrouding artificial colors and hyperactivity is not conclusive and that changes to the regulation of these colors was not appropriate.
D
The dietary guidelines, updated every five years, are a set of general nutritional advice designed for American consumers. The guidelines often set the stage for future food policies.
F
The safety of the food supply is of utmost importance and ensuring the safety of confectionery products is a priority for NCA and its members. Congress is currently considering legislation designed to strengthen our food safety system even further.
The FDA is the main government agency involved in the regulation of confectionery products. They set forth rules and regulations regarding labeling, additives, and food safety. The FDA’s website includes many useful resources for food companies.
In Spring 2010, First Lady Michelle Obama called upon the food industry to create a FOP label that could be easily understood by busy shoppers. Front-of-Pack labels are looked upon as a way to quickly communicate product information to the consumer. Key issues involve what the icon should look like and what information it should contain.
G
The Global Food Safety Initiative (GFSI) is a guidance document that applies to food safety issues throughout the supply chain. It is not an auditable standard, but serves as the basis for standards that comply with its requirements for food safety management schemes.
Good Manufacturing Practices (GMPs) are a set of requirements for food manufacturers designed to guarantee product safety and quality.
I
Occasionally it is suggested that one way to reduce the use of tobacco products is to discourage the production of imitation tobacco candy products.
L
The confectionery industry adheres to FDA’s guidance for safe levels of lead in candy.
M
The U.S. confectionery industry supports responsible marketing where children are concerned and has adopted a set of voluntary guidelines for candy manufacturers.
O
Ochratoxin and aflatoxin are naturally-occurring mycotoxins formed under certain conditions by particular types of molds, particularly certain species of Aspergillus and Penicillium.
R
The U.S. chocolate and cocoa industry seeks to ensure cocoa is grown in a responsible, sustainable manner.
S
Increasing obesity rates, especially among children and adolescents, has rightly focused the attention of parents and policy makers on ways to reverse the trend, including an examination of the foods that are available in schools.
Current U.S sugar policy limits the supply and inflates the price of sugar, creating a serious business challenge for the U.S. confectionery industry.
In August 2010 a federal district court effectively banned the planting of sugar beet seeds derived through biotechnology pending an environmental impact assessment.
Formerly known as “Food Stamps” the new Supplemental Nutrition Assistance Program (SNAP) provides nutritional assistance to millions of Americans monthly. The new program employs an Electronic Benefits Transfer (EBT) technology so participants can simply swipe a card at the end of their transaction, much like a credit or debit card. After a disaster SNAP benefits can be easily extended to those affected and the use of the benefits transfers across state lines. SNAP is America’s best defense in fighting hunger within our borders.
T
3rd Party Food Safety Certification requests from retailers have increased in frequency following the peanut recalls of 2009. Requests vary between retailers from simple GMP audits to compliance with the GFSI standard.
Third party product certification identifies smaller quantities of cocoa and cocoa products produced in accordance with economic, social and environmental criteria that are developed by a private certification organization, and which purport to offer the consumer a level of assurance on particular product attributes. These products carry a label designating the inclusion of "certified" raw ingredients.
Throughout the past few years, the integrity of U.S. food supply has been compromised by several safety breaches. As a result it is likely that new legislation will mandate a more cohesive traceability system.
