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FDA releases soy-derived lecithin guidelines

By staff reporter , 12-May-2006

The FDA has published a guidance document to help food makers understand the labeling requirements for certain uses of lecithin derived from soy.

The document entitled 'Guidance on the Labelingof Certain Uses of Lecithin Derived From Soy Under the Federal Food,Drug, and Cosmetic Act' explains the FDA's current thinking on issue of labeling, and is part of the FDA's implementation of the Food Allergen Labeling and Consumer Protection Act (FALCPA).

Lecithin is mainly extracted from soybeans and used as an emulsifier by companies in the food industry such as chocolate manufacturers and bakeries, and to a lesser extent in other industries such as animal feed. The ingredient has a wide functionality beyond its emulsifying properties and carries a unique good-for-you image, thus making it a valuable commodity.

Written requests for single copies of the guidance can be sent to the Office of Food Additive Safety (HFS-205), Center for Food Safety and Applied Nutrition, 5100 Paint Branch Pkwy., College Park, MD 20740, 301-436-1200, FAX: 301-436-2972.

Readers are invited to submit written or electronic comments on the guidance document at any time. These comments can be sent to Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852.

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