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FDA In Brief: FDA approves soy leghemoglobin as a color additive “We are in the midst of a revolution in food technology that in the next 10 years will likely lead to more innovations in food and ingredient production than there have been in the past half century. As these new products and ingredient sources come to the market, the FDA has a responsibility to provide the appropriate regulatory oversight to protect public health by ensuring that these new foods and food ingredients are safe,” said Dennis Keefe, Ph.D., director of the Office of Food Additive Safety in the FDA’s Center for Food Safety and Applied Nutrition. “As part of these efforts, today the FDA has approved Impossible Foods’ color additive petition for the use of soy leghemoglobin in alternative, non-animal protein sources, like vegetable burgers. After a thorough review of available scientific information, the FDA has concluded that this use is safe. This action will allow the use of soy leghemoglobin in uncooked beef analogue products sold directly to consumers, such as in food retail settings.” Today, the U.S. Food and Drug Administration is amending the color additive regulations to provide for the safe use of soy leghemoglobin as a color additive in uncooked ground beef analogue products (e.g., vegetable burgers). The FDA is taking this action in response to a color additive petition submitted by Impossible Foods Inc. requesting the FDA to issue a regulation listing soy leghemoglobin as a color additive for use in such products. https://www.fda.gov/news-events/fda-brief/fda-brief-fda-approves-soy-leghemoglobin-color-additive