Food Additives and Ingredients

• Azodicarbonamide
• Monosodium Glutamate (MSG)
• Vitamin D for Milk and Milk Alternatives

Public Health Initiatives

• Sodium Reduction
• Trans Fat
• Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)

Caffeine

• Caffeinated Alcoholic Beverages
• Spilling the Beans: How Much Caffeine is Too Much?

Sweeteners

• High Fructose Corn Syrup
• High-Intensity Sweeteners
• European Aspartame Study
• Sugars That Are Metabolized Differently Than Traditional Sugars

Color Additives

• FDA's Main Color Additives Page
• How Safe Are Color Additives?
• Color Additives Questions & Answers for Consumers
• Food Advisory Committee Meeting on Certified Color Additives in Food and Possible Association with Attention Deficit Hyperactivity Disorder in Children
• Exposure Estimate for FD&C Colors for the U.S. Population 
• Questions & Answers About 4-MEI

Ingredients in Specific Products

• Carbonated Soft Drinks
• Non-Edible Food Decorative Products
• Non-alcohol ingredients in Palcohol

Food Allergies

Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild symptoms, some food allergies can cause severe reactions, and may even be life-threatening. There is no cure for food allergies. Strict avoidance of food allergens—and early recognition and management of allergic reactions to food—are important measures to prevent serious health consequences.

• Frequently Asked Questions on Food Allergies
• Food Allergies: What You Need to Know
• Food Allergies: Reducing the Risks
• Food Allergen Labeling & Consumer Protection Act of 2004: Questions & Answers
• What FDA Learned About Dark Chocolate and Milk Allergies
• A Survey of Milk in Dark Chocolate Products
• Lupin and Allergenicity
• Consumer Advice on Lupin

Packaging and Food Contact Substances

• Bisphenol A (BPA)
• Questions & Answers on BPA Use in Food Contact Applications
• Melamine in Tableware

Irradiation of Food and Packaging

FDA has approved a number of uses for food irradiation, including its use for reduction of microorganisms in meat, poultry, crustaceans, and spices. The agency determined that the process is safe and effective in decreasing harmful bacteria. Other uses of food irradiation are also permitted, such as for increasing shelf-life or inhibiting sprouting in specific foods.

• Food Irradiation: What You Need to Know
• Irradiation and Food Safety: FAQs