04 Sep 2019 --- The Center for Science in the Public Interest (CSPI) has criticized the US Food and Drug Administration (FDA) approval of soy leghemoglobin as a color additive in uncooked ground beef analog products, branding it “barebones.” The industry watchdog claims that the review excluded key endpoints well known to be associated with cancer risk and thus was inadequate under the law. From burgers to sausages and nuggets, meat-alternative products have flooded the market amid the rise in plant-based eating, also increasing the number of newer ingredients that may be consumed by millions of people.
