Food Inspection Decisions

In the early 1900s several food inspection decisions regarding the use of benzoic acid and sodium benzoate were issued, the latter based upon... 

The Board was so eager to send Secretary Wilson a decision that it unanimously accepted Hesse s recommendations, except for the section on mixing, at its next meeting on June 17, 1907, and made it part of Food Inspection Decision 76, "Dyes, Chemicals, and Preservatives," which was issued over the signature of the three Board members, and the Secretaries of Agriculture, Treasury, and Commerce and Labor on June 18, 1907. In printing Hesse s recommendations, the Board explained its attitude toward the use of coal tar colors ... 

Food Inspection Decision 104, United States Department of Agriculture, Washington, D.C., Mar. 3,1909. 

As a result of investigations carried on by this Department and of the evidence submitted at a public hearing given on November 5, 1913, the Department of Agriculture has concluded that gross deceptions have been practiced under Food Inspection Decision 120. The department has also concluded that the definition of wine in Food Inspection Decision 109 should be modified so as to permit correction of the natural defects in grape musts and wines due to climatic or seasonal conditions. 

Food Inspection Decisions 109 and 120 are, therefore, hereby abrogated and, as guide for the officials of this Department in enforcing the Food and Drugs Act, wine is defined to be the product of the normal alcoholic fermentation of the juice of fresh, sound, ripe grapes, with the usual cellar treatment. 

Food Inspection Decision No. 125—July 7, 1910 The Labeling of Cordials... 

CFIA (Canadian Food Inspection Agency) (1995). Decision Document DD95-02 Determination of Environmental Safety of Monsanto Canada Inc. s Roundup Herbicide-tolerant Brassica napus Canola Line GT73, Canadian Food Inspection Agency, Ottawa,... 

Food colorants play an important role in quality perception. Color is often the first notable characteristic of a food and it influences the expectations of consumers buying the product and also influences food handlers who make quality-related decisions, for example, during visual inspections." More specifically, color predetermines our expectations and perceptions of flavor and taste. " Color is interrelated with flavor intensity (detection threshold), with sweetness and salinity sensations, and also with our susceptibilities to and preferences for products. For example, consumers perceived a strongly red-colored strawberry-flavored drink to be sweeter than a less colored version, and yellow was associated with lemon and pink with grapefruit, but by reversing the colors, flavor perception changed." If food color is not appealing, consumers will not enjoy the flavor and texture of the food. ... 

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