FDA to Revoke 52 Outdated Food Standards
On July 16, 2025, the FDA announced plans to revoke 52 “obsolete and unnecessary” Standards of Identity (SOIs) for food products. The standards targeted by the FDA’s plans cover a broad range of foods, including canned fruits and vegetables, dairy products, baked goods, pasta/noodle products, fruit juices, fish and shellfish, and various dressings and flavorings.
The FDA’s review concluded that these particular definitions are no longer needed because they either cover products that are no longer sold or have been superseded by modern food safety and labeling requirements. As HHS Secretary Robert F. Kennedy Jr. explained, the goal is to “cut through bureaucratic red tape” by scrapping regulations that “have outlived their purpose.”
What approach is the FDA taking to implement the change?
- A direct final rule immediately revoking 11 SOIs for foods that no longer have a market in the U.S. (including several for saccharin-sweetened canned fruits)
- A proposed rule to eliminate 18 standards for dairy products like certain cheeses
- A proposed rule to remove 23 standards for other food products, including bakery, macaroni, noodle, canned fruit juice and shellfish products
The direct final rule goes into effect September 22nd, 2025, while the proposed rules would be effective 60 days after the publication of a final rule.
The 52 SOI’s identified were chosen out of a review of 250 SOIs to ensure they are “useful, relevant, and serve consumers in the best possible way.” FDA Commissioner Dr. Marty Makary noted that many old standards “have outlived their usefulness and may even stifle innovation,” calling it “common sense to revoke them.”
What is a Standard of Identity?
A Standard of Identity, or SOI, is a regulatory definition for a food product that outlines the required standards for a product’s composition and processing. These standards help make sure that foods meet expectations and don’t mislead consumers. You can find the current Standards of Identity in 21 CFR, Chapter 1, Subchapter B.
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