Labeling, Nutrition & Additives: Regulatory Shifts in Plant-Based Foods
10/22/2025
Memorial Hall
Track 1: Market & Consumer Insights
The FDA is tightening labeling rules for plant-based products, with new guidance encouraging nutrient comparisons to dairy for plant-based milks and requiring clearer naming (e.g., “soy-based burger”). A proposed Front‑of‑Pack (FOP) nutrition label will flag saturated fat, added sugars, and sodium—driving reformulation and more transparent packaging.
The 2025–2030 Dietary Guidelines for Americans emphasize plant-forward, nutrient-dense eating, reinforcing the need for health-focused product development. Meanwhile, FDA funding cuts and staffing shortages are reducing resources for food safety, GRAS (Generally Recognized as Safe) reviews, and new ingredient approvals—potentially delaying innovation for novel plant-based products.
Adding to the shift, a national phase-out of synthetic food dyes—starting with a ban on Red Dye No. 3—will impact formulation for many brands.
This session will explore how these regulatory changes reshape consumer perception, packaging, and marketing—and how plant-based brands can stay ahead by aligning with evolving nutrition policy, ingredient safety standards, and leaner FDA oversight.
The 2025–2030 Dietary Guidelines for Americans emphasize plant-forward, nutrient-dense eating, reinforcing the need for health-focused product development. Meanwhile, FDA funding cuts and staffing shortages are reducing resources for food safety, GRAS (Generally Recognized as Safe) reviews, and new ingredient approvals—potentially delaying innovation for novel plant-based products.
Adding to the shift, a national phase-out of synthetic food dyes—starting with a ban on Red Dye No. 3—will impact formulation for many brands.
This session will explore how these regulatory changes reshape consumer perception, packaging, and marketing—and how plant-based brands can stay ahead by aligning with evolving nutrition policy, ingredient safety standards, and leaner FDA oversight.
