California’s Governor Gavin Newsom has taken a significant step in food safety by signing a new bill into law. This legislation makes four commonly used food additives illegal in the state, with one of the most controversial being red dye no. 3, a substance already banned in the European Union (Source: People).
Red dye no. 3 is found in various products targeting children, such as Skittles and PediaSure, and surprisingly, it’s also present in non-red foods like mashed potatoes and rice. The Center for Science in the Public Interest brought attention to this issue.
Under the newly enacted California Food Safety Act, the use of red dye no. 3, along with three other popular additives, is prohibited. The other additives include potassium bromate, brominated vegetable oil, and propylparaben. This move aims to ensure that the production, sale, or distribution of food products containing these additives is no longer allowed.
Governor Newsom addressed some misconceptions surrounding this bill, emphasizing the example of Skittles. He pointed out that Skittles can be sold in the European Union with ingredients that adhere to their ban on these additives. Newsom’s message underscores the idea that the food industry can adapt to comply with different public health laws across various countries.
This legislation highlights California’s commitment to food safety and public health. By banning these additives, especially the controversial red dye no. 3, the state is taking a proactive approach to safeguarding its residents, particularly children, from potential health risks associated with these substances. The bill sends a strong message about the importance of stricter regulations and oversight in the food industry to protect consumers.
By taking this step, California joins the European Union in recognizing the potential risks associated with these additives and the need to eliminate them from the food supply. This move is expected to not only enhance the health and safety of Californians but also to set a precedent for other regions to reevaluate the use of similar additives in food products.