Olive Oil Cheese Slices? FDA Tacks On Anti-Stick Test Run
Published Date: 6/18/2025
Notice
Summary
The FDA is letting Bongards' Creameries keep testing a new kind of cheese that uses olive oil to stop slices from sticking together. This temporary permit is extended so they can see if people like it and if it can be sold more widely. Other cheese makers can join in the fun and test their own versions too!
Analyzed Economic Effects
2 provisions identified: 2 benefits, 0 costs, 0 mixed.
Permit Extended for Olive-Oil Cheese Test
The FDA amended and extended a temporary permit allowing Bongards' Creameries to market test pasteurized process cheese that uses extra virgin olive oil as the slice anti‑sticking agent, so they can keep evaluating commercial viability and collect consumer acceptance data to support a petition to change the standard of identity. You may see this product in market tests while FDA collects feedback.
Other Makers Invited to Join Tests
The FDA invited other interested parties to participate in the same market test to try their own versions of pasteurized process cheese that deviate from the standard by using extra virgin olive oil as the slice anti‑sticking agent. Cheese makers can join the market test to collect consumer acceptance data supporting petitions to amend the standard of identity.
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