FDAFinal Rule
Listing of Color Additives; Myoglobin; Confirmation of Effective Date
AgricultureHealthcare
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Summary
The FDA is officially allowing myoglobin, a naturally occurring protein found in meat, to be used as a color additive in food products. This means food manufacturers can now legally use myoglobin to make meat products look fresher and more appealing to consumers without needing special approval for each product.
Key Points
- 1Myoglobin, a protein naturally present in animal muscle, is now approved as an official color additive for food use
- 2Food companies can use myoglobin to maintain or enhance the red/pink color of meat and meat products on store shelves
- 3This approval makes it easier for manufacturers to keep meat looking fresh-looking without using artificial dyes or other preservatives
- 4The regulation applies to all food manufacturers nationwide and takes effect immediately
- 5Consumers may see this ingredient listed on meat product labels, though myoglobin is a natural substance already present in the meat they eat
Impact Assessment
If you are a food manufacturer, this means you can now use myoglobin as a color additive in meat products without obtaining individual product approvals, reducing regulatory burden and potentially lowering costs.
Impact Level
Moderate
Geographic Scope
National
Compliance Cost
Minimal
Who is Affected
ManufacturersConsumersFarmers
Key Dates
Published
May 29, 2025
Regulatory Connections
Authorized By
Amends CFR Sections
21 CFR Part 73
Other Documents in This Rulemaking (FDA-2022-C-0098)
This summary is for informational purposes only. It may not capture all nuances of the regulation. Always refer to the official text for authoritative information.
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