FRESH BREAD
October 1st, 2002
BY PHILIP FINE
THE AMERICAN Bakers Association has been told that its members can now employ the words 'fresh bread' on their products. Since 1993, the ABA has had to settle for 'freshly baked' thanks to the preservative calcium propionate, which the US Food and Drug Administration said disqualified bread from being called 'fresh.' The bakers have pointed out that milk and produce industries were allowed to mark fresh on their products even though they were preserved with pasteurization or wax. Now, the FDA has said that one of their departments had been reading ...
Full access to this article can be arranged with permission from the client that first ordered it. Please contact us to request access. Entries are uploaded to our archive at least one year after being published by a client – free access is restricted to International News Services journalists for background research only. The article date indicates when copy was filed to a client, not when posted to this archive. Upon client requests, International News Services will remove such articles from the archive or not upload them in the first place. They are included to demonstrate the breadth of topics undertaken by the agency and also to help promote clients’ coverage.