FDA Revokes the Standard of Identity for French Dressing (2024)

FAQs

What is the standard of identity for French dressing? ›

The standard of identity for French dressing as defined in 21 CFR 169.115 describes French dressing as a liquid food prepared from vegetable oil(s), acidifying ingredient(s), and optional ingredients, including seasonings and flavorings.

The U. S. Food and Drug Administration is revoking the standard of identity for French dressing in response to a citizen petition from the Association for Dressings and Sauces. The petitioners shared information documenting that the standard is outdated.

By removing the standard, the FDA hopes to “provide greater flexibility in the product's manufacture, consistent with comparable, nonstandardized foods available in the marketplace.” The move was made in response to a 1998 petition that was filed by the Association of Dressings and Sauces.

All the ingredients from which the food is fabricated shall be safe and suitable. Salad dressing contains not less than 30 percent by weight of vegetable oil and not less egg yolk-containing ingredient than is equivalent in egg yolk solids content to 4 percent by weight of liquid egg yolks.

After more than 70 years, the FDA is dropping its regulation for French dressing. The Association for Dressing and Sauces, an industry group, petitioned for the government standards for French dressing to be revoked in 1998.

Ranch and French dressing were ranked the unhealthiest options of the bunch because of their high sodium (260 milligrams and 240 milligrams, respectively) and fat content (14 grams in ranch including 2.5 grams saturated fat, and 15 grams in French with 1 gram saturated fat).

The Food and Drug Administration recently announced it would no longer regulate the standards for French salad dressing. Those standards required certain ingredients. As it turns out, French dressing was a name given to variations of a vinaigrette dressing.

In 2011, France banned the tomato condiment from school cafeterias in order to preserve French cuisine. The one ironic exception: Students can still eat ketchup on French fries.

In the nineteenth century, French dressing was synonymous with vinaigrette, which is still the definition used by the American professional culinary industry.

FDA – The French Agency for Food, Environmental and Occupational Health and Safety (ANSES), Confidentiality Commitment | FDA.

What did the FDA regulate? ›

The Food and Drug Administration (FDA) is responsible for protecting the public health by assuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, our nation's food supply, cosmetics, and products that emit radiation.

Have you tried mixing oil and water based vinegar the basic ingredients of salad dressings. No matter how hard you try to shake, stir, or whisk oil and vinegar together, they eventually separate. This happens because vinegar and oil are made of very different types of molecules that are attracted to their own kind.

FDA revokes rules on manufacture of French dressing after 70 years. The Food and Drug Administration on Thursday agreed to revoke the decades-old standard of identity for French salad dressing, saying in part that the outdated requirement “no longer promotes honesty and fair dealing.”

FDA regulates all foods and food ingredients introduced into or offered for sale in interstate commerce, with the exception of meat, poultry, and certain processed egg products regulated by the U.S. Department of Agriculture (USDA).

Description. French dressing is made of oil, vinegar, sugar, and other flavorings, with the coloring derived from tomato and often paprika. It exists on a spectrum between Russian and Catalina dressing. French dressing is generally pale orange and creamy, while Catalina French dressing is bright red and less creamy.

A. Yes, the California French is a classic Catalina dressing, with bright red colour and notes of sweet tomato, tangy vinegar, and spicy paprika, among other ingredients. However, it has a thinner consistency than a classic French dressing.

An American “French” dressing (the red kind) is made with many of the same ingredients as a classic French vinaigrette: vinegar, olive oil, garlic, mustard, salt, and pepper.

The ingredient that is not used in making french dressing is the egg yolk. What is a french dressing? This creamy dressing that varies in color from pale orange to bright red is American cuisine. In France they call it vinaigrette and it is usually made of oil, vinegar, sugar, and other flavorings.