USDA FSIS to Allow Higher Level of Tomato Lycopene in Processed Meats

FAIRFIELD, N.J. - Sept. 9, 2014 - PRLog -- Processed meat manufacturers are now allowed to use tomato lycopene extract at a maximum of 50 mg/kg and to use tomato lycopene concentrate at a maximum of 100 mg/kg. (1) Previously lycopene extract was allowed at a maximum of 10 mg/kg and tomato lycopene concentrate at a maximum of 20 mg/kg.

Tomato Lycopene in Processed Meat – No Food Safety Issue

Some processed meats can turn grey in color when exposed to certain lighting and oxygen, which is undesirable to many consumers. Since this is not a food safety issue the USDA FSIS allows red colorant to be added to processed meats but at a level that will not result in an adulterated product or one that will mislead consumers. (2) This can be done provided the product is labeled as Artificially Colored. Until this approval of lycopene at higher allowable levels, carmine was the choice of colorant to be used in some processed meat products as noted in the USDA FSIS Directive 7120.1 Safe and Suitable Ingredients Used in the Production of Meat, Poultry, and Egg Products. (3) Unfortunately since carmine is derived from insects (4), the ingredient is not considered desirable by some consumers and retailers, so lycopene derived from tomatoes provides an alternative to those consumers and this higher allowable level provides a stronger pink color desired by manufacturers.

References:

(1)    FSIS Information Table (http://www.fsis.usda.gov/wps/portal/fsis/topics/regulator...)
(2)    US FDA Permission for Tomato Lycopene Use (http://www.fda.gov/food/ingredientspackaginglabeling/gras...)
(3)    FSIS Directive No. 7120.1 (http://www.fsis.usda.gov/wps/wcm/connect/bab10e09-aefa-48...)
(4)    Code of Federal Regulations Title 21  (http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?fr=73.100&SearchTerm=carmine)

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