On December 21, 2020, the Food and Drug Administration (FDA) proposed a rule to revoke the Standard Of Identity (SOI) for French dressing. FDA found that French dressings’ current standard of identity “no longer promotes honesty and fair dealing in the interest of consumers”.  Effectively the amending of the SOI may allow producers more flexibility, keeping the market competitive with nonstandardized foods. According to the Federal Register Notice, the proposed rule would not require anything new from salad dressing manufacturers. Rather, by providing the flexibility for innovation, the amendment to French Dressing’s SOI presents an opportunity for social benefits at no cost to the industry or consumer. The SOI for French dressing was originally established in 1950 (15 FR 5227), re-designated in 1977 (42 FR 14481), and amended in 1993 (58 FR 2886). 21 CFR 169.115  lays out the requirements for specific standardized food dressings and flavorings. The regulation describes the specific ingredients and requirements for labeling to state “French dressing” including being prepared from vegetable oil(s) and one or both of the acidifying ingredients (vinegar or diluted vinegar mixture), or one or more of the alternative ingredients, such as salt, tomato paste, tomato puree, catsup, sherry wine, eggs, and ingredients derived from eggs and containing not less than 35 percent by weight of vegetable oil. Over two decades later on January 13, 1998, the Association for Dressings and Sauces (ADS) submitted a Citizen Petition to the FDA to propose a rule to revoke the SOI for French dressing. The petition … Continue reading Comment on FDA’s Proposed Rule – French Dressing