Blood Protein Colors Fake Meat: FDA Gives Green Light
Published Date: 5/29/2025
Rule
Summary
The FDA is making it official: starting February 19, 2025, myoglobin can be safely used as a color additive in ground meat and plant-based meat alternatives. This change affects food makers who want to add natural color to their products, helping them look fresh and tasty without extra hassle. No big costs are expected, just a new way to keep your favorite foods looking great!
Analyzed Economic Effects
2 provisions identified: 2 benefits, 0 costs, 0 mixed.
Myoglobin Allowed for Ground Meat Makers
Starting February 19, 2025, the FDA allows myoglobin to be used as a color additive in ground meat and ground poultry analogue products. This change affects food makers who want to add natural color to those products and provides a regulatory path to use myoglobin safely.
Shoppers May See Fresher-Looking Products
Because myoglobin is allowed as a color additive effective February 19, 2025, ground meat and ground poultry analogue products may appear fresher or more meat-like in color. The FDA confirms this safe-use listing for those specific product types.
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Key Dates
Department and Agencies
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