GLOBAL – Recent developments in regulations are significantly impacting the bakery and snacks sectors in both the European Union (EU) and the United States.

As the industry navigates a landscape marked by evolving legal requirements, stakeholders are voicing concerns and outlining the implications of these changes.

The regulatory framework surrounding food production is among the most stringent in the EU, the UK, and the US.

Andrew Curtis, director general of Scientific and Regulatory Affairs for the UK Snack, Nut and Crisp Manufacturers Association (SNACMA), commented on the current environment, stating, “The current regulatory environment – both in the EU and in the UK – is complex and rapidly changing.”

He noted that Europe has recently experienced an intense period of legislative activity, attributing this to several factors, including Brexit, the COVID-19 pandemic, the war in Ukraine, economic recession, and the increasing visibility of climate change.

In North America, the regulatory landscape is also evolving, with a trend toward state-specific regulations. Rasma Zvaners, Vice President of Government Relations for the American Bakers Association (ABA), remarked, “The US regulatory landscape for commercial baking manufacturing is continuing to evolve.”

This evolution is evident in various areas, including ingredient and additive regulations, which require manufacturers to ensure their products meet strict safety standards.

One significant change in Europe involves the regulation of certain mycotoxins in cereal-based snacks. The European Commission has introduced specific legislation governing maximum levels for deoxynivalenol (DON), Ergot, T-2, and HT-2 toxins, which are prevalent in grains.

Additionally, the removal of authorization for specific smoke flavorings marks a shift in flavor trends, as the EC has ruled to eliminate eight Smoke Flavor Primary Products (SPFFs) over the next two years.

Curtis explained, “Removing the authorization of certain smoke flavorings has now emerged in Europe,” reflecting a broader trend toward stricter food safety measures.

Allergen labeling, nutritional information, and health claims are also under scrutiny, as new laws aim to enhance consumer safety and health.

In the UK, the status of the Bread and Flour Regulations, which were set to include folic acid fortification, remains uncertain following the dissolution of the previous parliament.

Curtis noted, “It is up to the new Labour government to take it forward, but it’s unlikely to be implemented this year.”

At the EU level, broader legislative initiatives, particularly under the Green Deal, are reshaping the food industry.

Curtis highlighted that “we are all equally affected by some of the broader pieces of legislation, such as food labeling, packaging, deforestation, and other items under the Green Deal.”

These regulations are designed to promote sustainability and environmental responsibility in food production.

In the US, the Food and Drug Administration (FDA) has implemented nearly all regulations stemming from the Food Safety Modernization Act (FSMA) since 2011.

The upcoming compliance date for FSMA Rule 204, set for January 2026, aims to enhance traceability in the food supply chain. This rule is part of a broader effort to strengthen food safety protocols across the country.

As the bakery and snacks sectors adapt to these regulatory changes, industry leaders emphasize the importance of staying informed and compliant.

The evolving landscape presents both challenges and opportunities for manufacturers as they strive to meet new standards while ensuring consumer safety and satisfaction.

The ongoing dialogue among stakeholders will be crucial in navigating this complex regulatory environment, ultimately shaping the future of the industry.

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