FDA to Revoke 52 Standards of Identity for Food Products

The FDA announced that it is revoking or proposing to revoke 52 outdated Food Standards of Identity (SOIs) for products such as canned fruits and vegetables, dairy, baked goods, and macaroni. These rules, initially created to ensure uniformity and prevent food fraud, are now considered obsolete due to advances in food science, labeling, and safety regulations. The move aligns with broader efforts under the Trump Administration to reduce regulatory burdens, increase transparency, and support innovation in food production, while still protecting consumers.

The Potential Downside

While revoking outdated Standards of Identity (SOIs) can encourage innovation and reduce red tape, there are potential downsides worth noting:

✅ Loss of uniform definitions:
Without clear standards, products could vary more widely in ingredients or quality, making it harder for consumers to know exactly what they’re buying.

✅ Risk of consumer confusion or deception:
SOIs historically ensured “honesty and fair dealing.” Removing them might open the door for misleading product names or formulations that don’t match consumer expectations.

✅ Weaker safeguards for traditional products:
Standards helped preserve certain traditional recipes and prevent cost‑cutting substitutions that could lower nutritional value or quality.

✅ Regulatory gaps:
Although modern labeling and safety laws exist, some worry that fewer defined standards could require stronger enforcement elsewhere to prevent food fraud.

Bottom line:
Revoking obsolete rules can be positive, but agencies and manufacturers must ensure transparency and accurate labeling so consumers remain protected and informed.

Combination Foods

 

Nutrition Facts

• These foods can be substituted in your meal plan, even though they contain added sugar or fat. However, they do not contain as many vitamins and minerals as the servings on the Starch, Fruit, or Milk list.

• When planning to include these foods in your meal, be sure to include foods from all the lists to eat a balanced meal.

Selection Tips

• Because many of these foods are concentrated sources of carbohydrate and fat, the portion sizes are often very small.

• Always check Nutrition Facts on the food label. It will be your most accurate source of information.

• Many fat-free or reduced products made with fat replacers contain carbohydrate. When eaten in large amounts, they may need to be counted. Consult with your instructor to determine the correct method for counting.

• Look for fat-free salad dressings in smaller amounts on the Free Foods list.

Free Group

 

Fat Group

 

Fats are divided into three groups, based on the main type of fat they contain: monounsaturated, polyunsaturated, and saturated. Small amounts of monounsaturated and polyunsaturated fats in the foods we eat are linked with good health benefits. Saturated fats are linked with heart disease and cancer. In general, one fat serving is equal to: 1 teaspoon of regular margarine or vegetable oil 1 tablespoon of regular salad dressing

Nutrition Facts All fats are high in calories. Limit serving sizes for good nutrition and health. Nuts and seeds contain small amounts of fiber, protein, and magnesium. If blood pressure is a concern, choose fats in the unsalted form to help lower sodium intake, such as unsalted peanuts.

Selection Tips Check the Nutrition Facts on the food labels for serving sizes. One serving is considered a fat serving, which is defined as a serving size containing 5 grams of fat. When selecting regular margarine, choose those with liquid vegetable oil as the first ingredient. Soft margarine are not as saturated as stick margarine. Soft margarine is a healthier choice. Avoid those listing hydrogenated or partially hydrogenated fat as the first ingredient. When selecting low-fat margarine, look for liquid vegetable oil as the second ingredient. Water is usually the first ingredient. When used in smaller amounts, bacon and peanut butter are counted as fat servings. When used in larger amounts, they are counted as high-fat meat servings. Fat-free salad dressings are on the Free Foods list. See the Free Foods list for nondairy coffee creamers, whipped topping, and fat-free products, such as margarine, salad dressings, mayonnaise, sour cream, cream cheese, and nonstick cooking spray.

Meat and Meat Alternatives

 

Dairy Group

 

Fruit Group

 

This list includes fresh, frozen, canned, and dried fruits, as well as fruit juices. In general, one fruit serving is equal:    . 1 small to medium fresh fruit.    . ½ cup of canned or fresh fruit or fruit juice.    . ¼ cup of dried fruit. (The weight includes skin, core, seeds, and rind).

Nutrition Facts. Fresh, frozen, and dried fruits have about 2 grams of fiber per serving. Fruit juices contain very little fiber. Citrus fruits, berries, and melons are good sources of vitamin C.

Selection Tips. Count 1/2 cup of cranberries or rhubarb sweetened with sugar substitutes as a free food. Read the Nutrition Facts label on the food. If one serving has more than 15 grams of carbohydrate, you will need to adjust the size of the serving you eat or drink. Portion sizes for canned fruits are for the fruit and a small amount of juice. Whole fruit is more filling than fruit juice and may be a better choice. Food labels for fruits may contain the words "no sugar added" or "unsweetened." This means that no sucrose (table sugar) has been added. Generally, fruit canned in extra light syrup has the same amount of carbohydrate per serving as the "no sugar added" or the juice pack. All canned fruits on the fruit list are based on one of these three types of pack.