December 7, 2006

 

USDA to review 'natural' claims for meat and poultry
 

 

The US Department of Agriculture (USDA) is implementing new rules on what can be labeled 'natural', after numerous feedback that the claim on meat and poultry products is misleading.

 

USDA said new rules had to be added because of the discrepancy in certain cases presently.

 

The current definition was marked out in 1982, when FSIS said products can be labeled 'natural' if they contain no artificial or synthetic ingredients, and if they are minimally processed.

 

However, last year, several exception were made, such as sugar, sodium lactate (from a corn source) and natural flavorings from oleoresins or extractives which could be added to foods and the product could still be eligible for the natural label.

 

Hormel Foods in October petitioned the USDA to provide stricter rules on when a 'natural' claim can be used. The firm said exceptions allowed by the USDA currently result in inconsistent guidance that allows manipulation from manufacturers, thus affecting consumer confidence.

 

The petition said since there is now more attention being paid to the "natural" label, meat and poultry food manufacturers are seeking to establish marketing presence in this growing area of labeling. However, maintaining a level playing field among manufacturers with current definitions is difficult.

 

The USDA has said that it recognizes the point of contention over the August 2005 policy modification. Since the issue is best resolved through a rulemaking process, FSIS has removed the reference to sodium lactate from the 2005 modification.

 

Until new rules are in place, the agency has said 'natural' claims for foods in which sodium lactate is used would be rated by FSIS on a case-by-case basis, with  factors such as the level used, the claimed technical effect of the sodium lactate, and the actual effect on the product being considered. 

 

Some of the issues the agency is seeking input on include the eligibility of products for 'natural' claims if these have been manufactured using modern processing methods.

 

The USDA would also consider the impact of new food processing methods - such as chlorine in poultry chillers - and certain classes of ingredients - such as antimicrobial agents - on its labeling policy.

 

The USDA also asks if minimal processing techniques and antimicrobial agents would affect the meaning of ¡®natural'.

 

It promised to seek public opinion on their perceptions of terms such as 'minimal processing', 'artificial and synthetic' and 'preservatives'.