NOP compliant microorganisms scheduled to expire in 2016

doughAre you using microorganisms (i.e., yeast, dairy cultures) to produce organic products such as wine, vinegar, soy sauce, yoghurt, cheese, or sourdough bread? If so, now is the time to get involved in the National Organic Standards Board (NOSB) Sunset review process. During the production of food ingredients allowed on the National List, critical carriers, stabilizers, diluents, and other “ancillary” substances are sometimes added. However, their review has not been consistently carried out by NOSB because they are not considered stand-alone ingredients. In response to an April 2013 NOSB Recommendation to the National Organic Program (NOP) describing the proposed review process NOSB would follow if approved, NOP has requested that NOSB proceed with the review process described in its recommendation, using microorganismsdue to expire from the National List in 2016—as a trial run. In order for the process to be successful, NOSB must hear from stakeholders. NOSB is asking industry for a list of ancillary substances commonly used in food-grade microorganisms. To learn more and get involved, contact Gwendolyn Wyard, OTA’s Regulatory Director for Organic Standards and Food Safety.

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