Good Lifestyle

The FDA wants to stop regulating one of the most classic and apparently underestimated salad dressings that you can find at thegrocery store: French vinaigrette.

After decades to revise the rules that dictate the identity of the thick and Tangy vinaigrette, the Federal Agency announced on Friday that it would revoke the identity standards of the condiment. At the request of theAssociation for dressings and sauces (Yes, it's a real thing),The FDA essentially erases the list of mandated ingredients that must be included in the French vinaigrette. (In touch:8 groceries who can soon be in the short diet.)

"The norm does not seem necessary to ensure that the product meets the expectations of consumers," said the agencyin a report. "The FDA temporarily concluded that it is no longer necessary to promote honest and equitable transactions in the interest of consumers and can limit flexibility to innovation."

The base of the French vinaigrette - which is not the French at all, but an American staple - must be made with vinegar, oil and lemon or lime, before other ingredients such as dough tomato and paprika can be added for the flavor, according toFDA standards. It must also contain 35% vegetable oil.

The agency stated that it re-evaluated its old decisions of the French vinaigrette as part of itsNutritional Innovation StrategyDesigned to "modernize food standards to maintain the fundamental nature and nutrition integrity of products while allowing industry flexibility for innovation to produce healthier foods".

However,TheNew York TimesinterviewedMarion Nestle, Professor Emeritus of Nutrition, Food Studies and Public Health at the University of New York, who explained whatis likely The motivation behind the sudden change in the administration.

"They want to do it because they want less fat than is in the norm of identity, and they want to put more man standing," she said. "And their argument is that everyone knows what these things are, and everyone knows what they buy." (In touch:FDA under the fire for not regulating thousands of chemicals in your food.)

Now you are probably wondering how this change will affect you. The answer? There is a strong likelihood that you will not even notice the difference in the flavor of your French dressing, even if its nutrition panel deteriorates.

AsClare Gordon Bettencourt, a doctorate candidate in the history of food at the University of California, Irvine, saidNyt, "I do not know it will change the shopping experience exponentially because few consumers know the standards to start and use them as a way to assess the choice of food."

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