WASHINGTON —Even as policy makers and consumer groups across the nation continue to press for bans on the use of artificial trans fats, observers say the foodservice industry’s next big ingredient flashpoint already could be shaping up in the form of common salt. The U.S. Food and Drug Administration, at the urging of the Center for Science in the Public Interest, late last year convened a public hearing to help determine whether the use ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com