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Food and Drug Administration, HHS.
The Food and Drug Administration (FDA) is announcing that the National Food Processors Association has filed a petition proposing that the food additive regulations be amended to provide for the safe use of calcium disodium EDTA (ethylenediaminetetraacetate) or disodium EDTA to promote color retention for all edible types of cooked, canned legumes.Start Further Info
FOR FURTHER INFORMATION CONTACT:
Mary E. LaVecchia, Center for Food Safety and Applied Nutrition (HFS-215), Food and Drug Administration, 200 C St. SW., Washington, DC 20204, 202-418-3072.End Further Info End Preamble Start Supplemental Information
Under the Federal Food, Drug, and Cosmetic Act (sec. 409(b)(5) (21 U.S.C. 348(b)(5))), notice is given that a food additive petition (FAP 0A4709) has been filed by the National Food Processors Association, 1350 I St. NW., suite 300, Washington, DC 20005. The petition proposes to amend the food additive regulations in § 172.120 Calcium disodium EDTA (21 CFR 172.120) and § 172.135 Disodium EDTA (21 CFR 172.135) to provide for the safe use of calcium disodium EDTA or disodium EDTA to promote color retention for all edible types of cooked, canned legumes.
The agency has determined under 21 CFR 25.32(k) that this action is of a type that does not individually or cumulatively have a significant effect on the human environment. Therefore, neither an environmental assessment nor an environmental impact statement is required.Start Signature
Dated: January 5, 2000.
Alan M. Rulis,
Director, Office of Premarket Approval, Center for Food Safety and Applied Nutrition.
[FR Doc. 00-1258 Filed 1-19-00; 8:45 am]
BILLING CODE 4160-01-F