On August 1, 2019, the United States of America (USA) have published an amendment to the color additive regulations in the Federal Register.
The purpose is to provide for the safe use of soy leghemoglobin as a color additive in ground beef analogue products, such that it does not exceed 0.8 percent by weight of the uncooked product.
As reported in the document, “the term ‘‘ground beef analogue products’’ refers to plant-based or other non-animal derived ground beef-like food products. The petition describes soy leghemoglobin protein as the principal reddish brown coloring component of a stabilized mixture, referred to as soy leghemoglobin preparation.”
The final rule is effective September 4, 2019.
Check the final rule here or at Id 203792 of our Food Law Library.