USP Releases New Food Chemical Codex

ROCKVILLE, MDThe U.S. Pharmacopeia (USP) has released the seventh edition of the Food Chemicals Codex (FCC), including new and updated quality standards for ingredients used in functional foods and a host of other food products manufactured, sold and consumed every day. New to this edition is a comprehensive section featuring additional information and industry guidance on general current Good Manufacturing Practices (cGMP) guidelines for food chemicals; a comparison of cGMP elements for foods and drugs; and AOAC International/International Organization for Standardization (ISO)/International Union of Pure and Applied Chemistry (IUPAC) guidelines on method validation.

At a time when episodes of contamination and adulteration of foods have contributed to low public confidence in the food supply, the Food Chemicals Codex is a way for manufacturers to demonstrate their commitment to quality, said James Griffiths, Ph.D., vice president of food, dietary supplement and excipient standards for USP.

This latest edition of the FCCan internationally recognized compendium of standards that helps ensure the identity, quality, purity and consistencyalso includes standards covering quality and purity for 1,100 food ingredients. This includes standards for the ingredients chemical formula, structure and weight; function and definition; impurity limits; and packaging, storage and labeling information. In addition, the seventh edition includes validated methods in 11 appendices such as enzyme assays, essential oils and flavors, fats and related substances, carbohydrates, and flavor chemicals; the appendices include step-by-step guidance to analyze food ingredients and demonstrate their authenticity, quality and purity.

The food industry is very innovative and competitive, with new ingredients being introduced on a regular basis, Griffiths said. As new ingredients emerge, as pressures to keep food prices low continue, and as the globalization of the industry persists, ensuring quality can become very difficult. The [FCC] is designed to serve as a resource for the food industry, offering independently developed, science-based standards defining the authenticity and quality of food ingredients that both suppliers and food manufacturers find useful. These standards provide suppliers with a means of demonstrating quality, and allow manufacturers to have confidence that the ingredients they purchase are what they claim to be, as opposed to a contaminated, adulterated, diluted or otherwise inferior product. The ultimate beneficiary, of course, is the consumer, who deserves a quality food product.

The FCC 7^th edition is available in both print and online formats with a two-year subscription. Print subscribers also receive the main print edition now being released as well as two Supplements, which present the newest food ingredient monographs at six month intervals. Online subscribers have access to the latest edition in addition to any new or revised monographs posted during the 24-month subscription period.

For more information, USP offers its Web site, a YouTube channel and an enewsletter.