opposite of the direction in which the industry should be headed to satisfy American consumers and to keep domestic chocolate sales up. If anything, the CMA and FDA should make domestic chocolate manufacturing standards more... (29 replies, last updated by Chew on That September 27, 2007)

As of this morning’s news, the FDA has approved ‘cloned beef’ for sale at your local market...soon to be followed by restaurant kitchens. This is an historic change in the ‘food basket’ as we know... (112 replies, last updated by digkv January 25, 2008)

. The whipped cream is excellent, needless to say. In a time when most places sell commerical “whipped topping” (which means it doesn’t pass the FDA's standards to be called “whipped cream”) home... (1 reply, last updated by Julie April 18, 2006)

has created a web site where consumers can go to facilitate sending their comments in to the FDA: http://dontmesswithourchocolate.guittard.com/ If the standards change it will not preclude anyone from continuing to adhere to the... (6 replies, last updated by fara May 3, 2007)

There isn’t an FDA standard for “sashimi grade” or “sushi grade” fish, unfortunately. The closest you can come is what they call the “parasite destruction guarantee”, which is... (1 reply, last updated by sirregular January 9, 2008)

her home, to work on her experiment. An article in Options reported that "her analysis found that DEHA was migrating into the oil at between 200 parts and 500 parts per million. The FDA standard is 0.05 parts per billion." Her summarized... (4 replies, last updated by virp March 23, 2009)

Baking business where they have been used for years (along with Silicone Mold Release for Metal Baking Pans) and these Mats have always been postcured in order to comply with the FDA standard. (5 replies, last updated by Mother of four September 2, 2007)

From the link below (“Food Grade Plastic Containers For Brining”) What Is Food Grade Plastic? The U.S. Food & Drug Administration (FDA) requires that plastics used in food packaging be of greater purity than plastics... (6 replies, last updated by RicRios November 4, 2007)

Is that still really the case though, since my understanding is that most sushi has to have been frozen to comply with FDA standards? (13 replies, last updated by lambretta76 March 31, 2008)

I don’t know the particular product, but US FDA databases still stipulate that products with this herb family be “thujone-free” (I am quoting) which is no change from the longtime status. In that respect the... (7 replies, last updated by Papa Kip Chee July 20, 2007)

type or maybe whether the liquid was boiling when the can was filled. 2) There is an US standard for a fluid oz, but I seem to remember somewhere that some drugs or food use an FDA nominal standard of 30 ml to the fluid oz rather... (5 replies, last updated by Paulustrious August 24, 2009)

I have had organic chicken and beef, and honestly cannot tell the difference taste-wise. Grass-fed, however, definitely has a distinctively different flavor. I, personally, am fine with the FDA standards concerning meat and do... (12 replies, last updated by archangelcat June 11, 2007)

There was this language on that page: "FDA has jurisdiction over imported fish, buffalo, rabbits, venison, wild game, and all other foods not covered by the Federal meat and poultry inspection laws. Meat and poultry exported from... (10 replies, last updated by gatun December 16, 2008)

in Italy. I was told once that it has something to do with FDA standards or something. We have buffalo milk—I don’t know. I know I’ve found really great buffalo yogurt made in the U.S. at Whole Foods.. (17 replies, last updated by budlit July 20, 2007)

pasteurized or held at a certain temperature for 60 days (longer for some cheeses). While technically this is the regulation that the FDA must follow, it is very suspicious of unpasteurized milk, and will apply a tougher standard... (15 replies, last updated by joe May 31, 2002)