Every five years, the U.S. Department of Agriculture’s National Organic Program (NOP) decides if it will continue to allow the use of certain ingredients in organic foods. In comments filed yesterday, IDFA strongly encouraged the NOP to continue to allow the use of cellulose in organic dairy products as an anticaking agent.
Cellulose is a plant-based fiber used by organic dairy companies in nominal amounts to prevent the clumping or sticking of organic sliced and shredded cheeses. Federal regulations currently allow for the use of cellulose as a safe and suitable anticaking agent for use in certain foods as an “optional ingredient.”
“Although regulations do not specifically limit the amount of anticaking agents allowed in foods, cheese processors are only permitted to use cellulose to the amount needed to achieve the technical function of anticaking,” IDFA said in its comments, stressing that the ingredient plays a necessary role in helping organic cheesemakers create desirable products that meet consumer expectations.
Sunset Review
During the multi-stage review process, the National Organic Standards Board evaluates items on the National List of Allowed and Prohibited Substances first by considering several criteria, including the impact of the substances’ use on human health, the processors’ need for the substance and its compatibility with organic production and handling. The process then reverts to the NOP, which reviews the determination of this advisory board and solicits additional comments prior to final changes to the National List being made.
Although the comment period has closed, NOP has not indicated a timeline for announcing renewals and removals from the list.
For more information, contact Emily Lyons, IDFA director of regulatory affairs and counsel, at elyons@idfa.org.