The Food and Drug Administration (FDA) has amended regulations to allow the safe use of myoglobin as a color additive in plant-based ground meat and poultry alternatives. This rule comes in response to a petition from Motif FoodWorks, Inc., and establishes that the myoglobin used must not exceed 2% by weight of the uncooked product. The additive, produced through the fermentation of genetically engineered yeast, imparts a red color similar to raw meat. The FDA has concluded that this use is safe and does not require certification to protect public health. This rule takes effect on February 19, 2025, with a window for objections lasting until February 18, 2025.
Simple Explanation
The FDA has approved a new way to make plant-based burgers look red like real meat by using a special ingredient called myoglobin, which is safe and doesn't need extra checks before use.