In comments filed last week with the National Organic Standards Board of the U.S. Department of Agriculture, IDFA encouraged the department to continue to allow the use of sodium phosphates in organic dairy products. IDFA said sodium phosphates should remain on the National List of ingredients that may be used in processed organic products because they have unique properties in processing that other ingredients can’t provide.
Sodium phosphates are emulsifying salts that offer a uniform structure for organic processed cheese during production. They also act as stabilizers in some fluid dairy products to maintain uniform dispersion of milkfat and protein.
“IDFA’s organic members have devoted substantial time and money in research and development projects in attempts to eliminate the use of sodium phosphates in their organic dairy products,” IDFA said in the comments. “At this time, a suitable alternative has not been identified, rendering sodium phosphates essential to organic cream and processed cheese products production.”
Read the comments here.
Every five years, the board decides whether to continue to allow the use of certain ingredients under a "sunset provision" that mandates the review process. The board considers several criteria, including the impact of the ingredient’s use on human health, the industry’s need for the substance and its compatibility with organic production and handling. This year the NOSB is considering 198 substances with a 2017 sunset date. If approved by the board, sodium phosphates will remain on the National List until the next review in 2022.
For more information, contact Emily Lyons, IDFA director of regulatory affairs and counsel, at email@example.com.