Meat + Poultry - October 2009 - 103

NATURAL CLAIMS

derived from "natural" sources to
bear an "all natural ingredients"
claim rather than a "natural" claim.
The FSIS asked for comments
on what consideration should be
given to "non-traditional" or advanced food-processing methods

when weighing an application for
a product's "natural" claim.
The agency pointed to "signifi cant" interest in "enhanced" products and asked whether it should approve a "natural" claim for products
that have been enhanced with solu-

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104 * Meat&Poultry * October 2009 * www.MeatPoultry.com

tions that contain "natural" ingredients. It also asked whether raw meat
and poultry products enhanced with
"natural" ingredients should be allowed to bear an "all natural ingredients" claim instead of a "natural"
claim. And because of a large number
of comments in the previous round
objecting to the addition of any ingredients to meat and poultry products
labeled as "natural," the FSIS asked
whether the "natural" claim should
refer only to raw, single-ingredient
meat and poultry products.
Given the number of comments
suggesting the "natural" claim
should encompass the conditions under which the source animals were
raised, the agency asked how it and
the AMS might best achieve a consistent approach to the claims "natural" and "naturally raised." The FSIS

The agency's
previous request
for input from the
industry and public,
made in October
2006, resulted in a
flurry of more than
12,000 comments
that revealed almost
as many opinions.
also asked whether it instead should
adhere to its traditional view that
the claim "natural" relates only to
the finished meat or poultry product.
Finally, the FSIS requested comments on whether its position regarding the use of carbon monoxide in
the packaging of meat products is
appropriate and should continue to
be applied in evaluating requests for
approval of "natural" claims. The
comment period ends Nov. 19. ■
Jay Sjerven is senior editor with Food Business
News, a sister publication of Meat&Poultry, also
published by Sosland Publishing Company.
We would like to hear from you - to comment
on this story or to request reprints, contact us
by e-mail at meatpoultry@sosland.com.

http://www.MeatPoultry.com

Meat + Poultry - October 2009

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