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FDA deregulates making of French dressing

Christian Fernsby |
The US Food and Drug Administration has deregulated the making of French dressing, revoking the “standard of identity” for the salad topping. The request comes decades after the industry first called for standards to be dropped.

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Topics: FRENCH   

On Thursday, the US Food and Drug Administration (FDA) tossed out the old “standard of identity” for French dressing in a move that gives makers the chance to innovate and create new variants of the popular American salad topping.

The FDA determined “that the standard of identity for French dressing no longer promotes honesty and fair dealing in the interest of consumers” and that deregulating its production would be consistent with other condiments which are not governed by standardization.

The 72-year-old “standard of identity” mandated which ingredients must be present in the sauce for it to be marketed as French dressing. Historically, the sauce contains tomatoes, oil, vinegar, and other seasonings.

The FDA also noted that certain French dressings did not meet the old standards, such as “fat free” versions, but said that customers were not being shortchanged by the producers’ variants. “By contrast, these varieties appear to accommodate customer preferences and dietary restrictions.”


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