Latest news with #Yellow5
Yahoo
21-05-2025
- Health
- Yahoo
In-N-Out Announces Changes After New FDA Guidelines
Last month, the Food and Drug Administration announced that it would begin phasing out the use of petroleum-based synthetic dyes in food products by the end of next year. That has forced beloved burger chain In-N-Out to make some changes. United States Secretary of Health and Human Services Robert F. Kennedy helped spearhead an effort to remove the dyes from food products in the United States. 'For too long, some food producers have been feeding Americans petroleum-based chemicals without their knowledge or consent,' Kennedy said in a statement at the time. 'These poisonous compounds offer no nutritional benefit and pose real, measurable dangers to our children's health and development.' 'We're restoring gold-standard science, applying common sense, and beginning to earn back the public's trust. And, we're doing it by working with industry to get these toxic dyes out of the foods our families eat every day.' As a result of that announcement, In-N-Out announced this week that it will be making some changes to its menu, including the removal of artificial coloring from its Strawberry Shakes and Signature Pink Lemonade as well as the transition to a ketchup that uses real sugar instead of high-fructose corn syrup. In-N-Out Owner and President Lynsi Snyder announced the changes in a statement to Newsweek. "We are proud to say we've made the following changes," Replaced Yellow 5 with Turmeric in our pickles, chilies, and spread Replaced Red 40 with beta carotene and vegetable juice in our Strawberry Shakes and Signature Pink Lemonade Replaced artificial vanilla with natural vanilla in our shake mix Replaced artificial flavors with natural flavors in our chocolate syrup and hot cocoa Replaced high-fructose corn syrup with natural sugar in our shake mix, strawberry syrup, spread, and Signature Pink Lemonade Replaced calcium propionate with natural enzymes in our buns and removed cottonseed oil "We've additionally introduced a healthier beverage sweetener option by replacing sucralose and saccharin sweetener packets with Stevia Leaf Extract, and added a non-dairy alternative, oat milk creamer, Snyder said. "We're also in the process of transitioning to ketchup made with real sugar instead of high fructose corn syrup and researching an even better-quality oil for our fries." In-N-Out is not alone in these changes, as brands across the country will be forced to make changes to comply with the new guidelines.
16-05-2025
- Health
In-N-Out removing artificial food dyes from menu items
Popular burger chain In-N-Out is making changes to its menu less than a month after the Department of Health and Human Services announced it would work to phase out artificial food dyes. The California-based restaurant chain confirmed to "Good Morning America" that it would no longer use synthetic food dyes including Yellow 5 and Red 40, as well as artificial flavors such as artificial vanilla. In-N-Out also said it would stop using the preservative calcium propionate, a type of calcium salt that is often used as an anti-browning agent and as a mold inhibitor. The chain said it would also move away from using high-fructose corn syrup, no longer offer sucralose and saccharin sweetener packets, and would add non-dairy oat milk creamer. "We're also in the process of transitioning to ketchup made with real sugar instead of high fructose corn syrup and researching an even better-quality oil for our fries," In-N-Out Owner and President Lynsi Snyder said in a statement. Snyder added, "Part of our Mission/Purpose Statement says, 'Providing the freshest, highest-quality foods and services…' That's why we strive to have the best and be the best in all areas. It's been my family's priority since 1948, and it remains my priority to this very day. Here at In-N-Out, our Customer is number one, and we hope they feel that way." In-N-Out said the changes it will make include: Replacing artificial flavors with natural flavors in its chocolate syrup and hot cocoa. Replacing artificial vanilla with natural vanilla in its shake mix. Replacing calcium propionate with natural enzymes in its buns and removing cottonseed oil. Replacing high-fructose corn syrup with natural sugar in its shake mix, strawberry syrup, spread and Signature Pink Lemonade. Replacing Red 40 with beta carotene and vegetable juice in Strawberry Shakes and its Signature Pink Lemonade. Replacing Yellow 5 with turmeric in chilies, pickles and spread. Earlier this month, HHS Secretary Robert F. Kennedy Jr. said in a statement, "For too long, our food system has relied on synthetic, petroleum-based dyes that offer no nutritional value and pose unnecessary health risks. We're removing these dyes and approving safe, natural alternatives -- to protect families and support healthier choices." Critics of synthetic dyes have long claimed that they are harmful and should not be included in America's food supply, but dietitians and nutritionists have not reached a consensus on synthetic food dyes, with some saying they should be avoided and others saying more research is needed. In-N-Out is joining Tyson Foods in making ingredient changes. Tyson Foods President and CEO Donnie King said earlier this month in an earnings call that the meat processing company would reformulate products to remove synthetic dyes, according to reporting from Reuters.
Yahoo
15-05-2025
- Health
- Yahoo
The FDA Is Replacing Synthetic Food Dyes, and These 3 Just Got the Green Light
The FDA approved three new natural food color additives — galdieria extract, butterfly pea flower extract, and calcium phosphate — to replace synthetic petroleum-based dyes. This move follows Health Secretary Robert Kennedy Jr.'s April announcement to phase out synthetic dyes like Red 40 and Yellow 5, with a national standard and timeline coming soon. Industry leaders warn the transition may lead to higher food prices and limited product availability due to the complexity and cost of reformulating with natural late April, Robert Kennedy Jr., the Secretary of the U.S. Department of Health and Human Services, announced plans to phase out petroleum-based artificial colors from the nation's food supply. That includes Red 3 and 40, Blue 1 and 2, Yellow 5 and 6, and Green 3, all of which are used in thousands of products found on grocery store shelves. Though Kennedy didn't provide extensive details on how his department plans to completely phase out dyes, a press release from his department stated that the Food and Drug Administration (FDA) will establish a "national standard and timeline for the food industry to transition from petrochemical-based dyes to natural alternatives." And now, it seems it's making good on at least part of that promise. On May 9, the FDA issued a release stating it had approved three new color additive petitions to "expand the palette of available colors from natural sources" that manufacturers can use.'Today we take a major step to Make America Healthy Again,' Kennedy shared in the release. "For too long, our food system has relied on synthetic, petroleum-based dyes that offer no nutritional value and pose unnecessary health risks. We're removing these dyes and approving safe, natural alternatives—to protect families and support healthier choices.' Martin A. Makary, the commissioner of the FDA, added that his staff has been "moving quickly to expedite the publication of these decisions, underscoring our serious intent to transition away from petroleum-based dyes in the food supply and provide new colors from natural sources.' Specifically, the FDA approved the use of galdieria extract blue, a blue color derived from the "unicellular red algae Galdieria sulphuraria." It is now approved for use in a wide range of products, including nonalcoholic beverages, beverage bases like fruit drinks and smoothies, breakfast cereal coatings, hard candy, flavored frostings, ice cream, yogurt, and liquid creamers. Related: Are Natural Food Dyes Better? Experts Weigh In on the Pros and Cons Then there's butterfly pea flower extract, another blue color that can be used to "achieve a range of shades including bright blues, intense purple, and natural greens," the statement shared. The FDA noted that it's already approved for use in products such as sports drinks, alcoholic beverages, dairy drinks, and ready-to-drink teas, but now it can also be used in ready-to-eat cereals, crackers, snack mixes, hard pretzels, and chips. Finally, the FDA approved calcium phosphate, which is a white compound that can now be used in ready-to-eat chicken products, white candy melts, doughnut sugar, and sugar for coated Extract (Blue): A bright blue dye derived from Galdieria sulphuraria, a unicellular red algae. The FDA has approved it for use in a wide range of products, including nonalcoholic beverages, cereals, hard candy, frostings, ice cream, yogurt, and creamers. Butterfly Pea Flower Extract (Blue to Purple): A natural colorant extracted from the butterfly pea flower that produces a deep blue hue. It is pH-sensitive, turning purple or pink in acidic environments, which allows it to create a range of shades depending on the food or drink it's used in. The FDA expanded its approved uses to include snacks like chips, crackers, pretzels, and cereals. Calcium Phosphate (White): A naturally occurring mineral used to create a white color in food products. The FDA approved it for use in ready-to-eat chicken products, doughnut sugar, sugar for coated candies, and white candy announcement noted that "once the FDA approves a color additive petition, any manufacturer can use the coloring for the approved uses," which means you could see butterfly pea flower in your favorite candy one day. However, "one day" is the key term. As the International Association of Color Manufacturers said in a statement in April following Kennedy's announcement, the process of switching color formulations is "neither simple nor immediate, and the resulting supply disruptions will limit access to familiar, affordable grocery items." Furthermore, Amy Agallar, vice president of investor relations and treasurer at Sensient, shared with CNN that all of your favorite, colorful treats could get more expensive as a result of these decisions. 'Natural colors can be more expensive from a cost-in-use perspective depending on the raw ingredient being used," Agallar said. 'The raw ingredients can vary due to many factors such as availability, time to harvest, and color availability from the raw material. The natural color needed to replace a synthetic color can be ten times that of a synthetic product.' Read the original article on Food & Wine
Yahoo
12-05-2025
- Health
- Yahoo
10 Everyday Foods You'd Never Guess Contain Synthetic Dyes
Synthetic food dyes like Red 40 and Yellow 5 are found in nearly 24,000 U.S. food products, including unexpected items like yogurt, pickles, and oatmeal. These dyes, often used to enhance appearance, are petroleum-based and may pose health concerns like hyperactivity, allergic reactions, and gut issues. Experts and health officials are urging greater transparency and regulation, with growing momentum to phase out synthetic dyes and help consumers make more informed food human eye is a miraculous thing, especially when it helps us choose the foods we eat. As one 2016 study in the journal Brain and Cognition explains, trichromatic color vision — which gives us the ability to see the whole rainbow of colors — may have developed in primates as "an adaptation that facilitated the selection of more energy-rich (and likely red) fruits from amongst the dark green forest canopy."Humans have always loved bright, colorful foods, as they signal that they could be the food we need to survive. However, this lifestyle of "eating with our eyes" could finally be catching up to us, as the need for identifying a crispy red apple among the branches of a leafy green tree has been replaced by the choice of vibrant pink yogurts, impossibly yellow mustards, and candy that's bluer than the sky, thanks to artificial food dyes. And while you may think you know which foods contain artificial color, these dyes could be lurking in foods you'd never expect."According to NIQ data, Red Dye 40 is by far the most common food additive, found in nearly 24,000 food and beverage items in the U.S.," Sherry Frey, the vice president of Total Wellness at NielsenIQ, shared with Food & Wine. Frey noted that categories where synthetic dyes are most prevalent include candy, gum, mints, snacks, desserts, baking supplies, and beverages. However, consumers might be surprised to learn that these additives are also found in items that seem otherwise 'healthy' or simple."Here's what you need to know about dyes and some surprising foods you can find them in. Artificial food dyes are synthetic chemicals added to food to enhance or stabilize color. "Most artificially colored foods are colored with synthetic petroleum-based chemicals — called dyes — that do not occur in nature," according to the Center for Science in the Public late April, Robert Kennedy Jr., Secretary of the U.S. Department of Health and Human Services (HHS), announced his department's plans to phase out petroleum-based artificial colors from the nation's food supply, including Red 40, Blue 1 and 2, Yellow 5 and 6, and Green 3. (The U.S. Food and Drug Administration under the Biden administration had already banned Red 3 in January, but RFK Jr. noted they would like to move the timeline of that ban up.) RFK Jr. didn't go into specifics on how this will happen; however, it's a move that is receiving plenty of praise. Related: Are Natural Food Dyes Better? Experts Weigh In on the Pros and Cons "While the FDA considers approved dyes safe within regulated limits, emerging evidence continues to raise questions about hyperactivity in children, allergic reactions, and long-term exposure risks," Jonathan Poyourow, chef and professor at Johnson & Wales, who also specializes in nutrition, shared. You don't need to panic over every processed bite, but awareness is key. "This moment offers both a challenge and an opportunity," Ashley Cornell, the director of regulatory affairs and Policy at Canadian Health Food Association, added. "We have a chance to reexamine what we prioritize in our food, and to push for greater clarity, safety, and simplicity. The good news is that change is already happening. Bright, beautiful food can still delight the senses without compromising your well-being. When we know better, we can choose better." "You should definitely proceed with caution," Lindsay Malone, a nutrition instructor at Case Western Reserve University, shared, also citing studies that link food dyes to hyperactivity. "Food dyes are commonly in ultra-processed foods, which come with their own negative health baggage, including blood sugar instability, changes in the gut microbiome, and crowding out other healthy foods." However, Malone added, "My gut feeling is that dyes probably aren't the only problem here. Most people can limit their dye exposure by eating more whole, minimally processed foods at the grocery store. Related: This Food Safety Bill Would Require Food Companies to Fess Up About Food Additives "Think of these as single-ingredient foods or foods with very few ingredients. When you do eat processed food, choose the most simply prepared and avoid the dyes when you can." Still, nutritionist Seyma Turan agrees with Malone, adding, 'Consistent exposure — especially through ultra-processed foods — can increase cumulative health stress, particularly for those with gut issues, sensitivities, or autoimmune conditions.' It's not always easy to decipher what exactly is in our food. But if you're in the U.S., look for names like Red 40, Yellow 5, or Blue 1 on ingredient lists. Terms like 'artificial color' or 'color added' can also indicate synthetic dyes. Additionally, there are apps like Yuka and the Environmental Working Group's Food Scores that can help you decode ingredient lists. Want to avoid these dyes? You may already be aware of the common culprits, but here are 10 products containing food dyes that might surprise you. That vibrant green hue on bread and butter pickles is often thanks to Yellow 5. "A natural cucumber's color can fade during processing and storage," Cornell said. "To compensate, synthetic color is commonly added to intensify the green hue of shelf-stable pickles. This gives the illusion of freshness, even after long periods in brine or on store shelves." You may think you're getting a fruity punch by picking up fruit-on-the-bottom yogurt, but be warned that those berry tones can come from Red 40 or Yellow 6 to make strawberry, peach, or cherry colors pop. "One that surprises many people is 'healthy-looking' items like plant-based yogurts or fruit juices — some still use colorants to appear fresher or more vibrant," Turan explained. The Environmental Working Group highlights another popular snack that may have added colors: Wasabi peas. The group explained that they "get their green from artificial dye. It's likely not from Green 3, which isn't widely used but is in the bill California lawmakers are considering. Instead, you can thank Blue 1 and Yellow 5 in combination — maybe with some Red 40 thrown in — for the leafy color, whether the peas are in a mix of snack items or on their own." Again, you may feel as though you're doing your best by avoiding brightly colored cake mixes, but even "plain" cakes can contain Yellow 5 to give the batter a richer and more buttery appearance. "Products marketed as creamy, white, or lightly colored often rely on additives to enhance appearance," Cornell said. "Common examples include vanilla yogurt, vanilla cake mix, mayonnaise, non-dairy creamers, marshmallows, light-colored soft drinks, powdered sugar, and frosting." Before you swap your cake mix for a different dessert, take a little time to look closely at those labels, too. Certain flavors of pudding, including butterscotch, can contain Yellow 6 and Yellow 5 to create a brighter, creamier-looking color. Before you top that salad, you may want to peek at the ingredients list on your dressing. According to Cornell, "Natural oils and acidic ingredients can cause color separation or fading, especially in light-exposed bottles. Synthetic colors are often added to standardize the look of creamy dressings, and maintain a consistent visually appealing color." That can include titanium dioxide, "used in white or light-colored dressings (like Caesar or ranch) to achieve opacity and brightness," or Yellow No. 5, which "adds a warm yellow hue and often used in French, honey mustard, or ranch dressing." Cornell added that Yellow No. 6 is often used to give that deep orange hue to Thousand Island dressing. Just like that flavored yogurt, anyone who wants to avoid added synthetic food coloring may want to forgo pre-packed flavored applesauce, particularly strawberry-flavored packets, which can contain Red 40 to enhance their appearance. During breakfast time, Poyourow says you should also check your instant oatmeal packet, "especially strawberry or maple-brown sugar," as it may contain dyes that signal flavor cues to your brain, including Red 40. "Food coloring helps replicate the look of ripe fruit, even when color from real fruit is minimal, is lost during cooking, or fades over time," Cornell said. Red No. 40, she added, is commonly used to "enhance or standardize color in strawberry, raspberry, or cherry spreads," while Yellow No. 6 is sometimes "added to orange marmalades, peach, or apricot jams to intensify the warm orange tone." According to Cornell, Red No. 3 is "occasionally used to deepen red in deli meats." The Environmental Working Group notes that it is possible the same ingredient could have been used to enhance the color of smoked salmon, including salmon cream cheese, too. Read the original article on Food & Wine
Yahoo
08-05-2025
- Health
- Yahoo
Bread Recalls That Affected Millions
Bread has been a dietary staple for thousands of years. According to Innova Market Insights, 72% of Americans purchased bread products in 2024, with almost ⅓ of them enjoying baked goods more than four times a week. There are many explanations for our love affair with bread, from its delicious taste to its affordability and versatility. Whether it's a sourdough you made from scratch or a crusty French baguette picked up from the local bakery, bread pairs well with a huge range of ingredients from cheeses and spreads to cured meats. On the commercial side of things, bread is relatively easy to produce, usually consisting of nothing more than flour, yeast, salt, and water. Nevertheless, things don't always go according to plan. Despite its simplicity, bread has been the subject of several major recalls over the years. From undeclared allergens to contamination with foreign objects or pathogens, recalls can shake consumer confidence but hopefully serve as a reminder to manufacturers that they must remain vigilant throughout the production process. Ready to find out more about some of the biggest bread recalls to hit the industry? We're here to bring you up to speed on the most significant baked good mishaps to hit headlines. Read more: Once Popular Sandwiches People Don't Eat Anymore Although the affected baked goods were only distributed in Texas, the recall announced by The Bakery Group in March 2025 could have had serious consequences. The main issue involved undeclared milk, soy, and Yellow 5. While milk and soy are known allergens, Yellow 5 has the potential to contain benzidine and 4-aminobiphenyl, both of which are known carcinogens. In fact, the food dye has been banned in countries such as Austria and Finland. None of the allergens were disclosed on the packaging -- a serious omission that was identified during a routine inspection by the State of Texas Health and Human Services. The recall involved 629 cases of brioche loaves and 104 cases of hamburger buns, amounting to over 9,000 individual bread products. The baked goods in question were Ben E. Keith Co. Dense Brioche Pullman Loaf, Ben E. Keith Co. 4.5" Brioche HB Buns, and Rodeo Goat Casa Linda Brioche Pullman Loaf. The Food and Drug Administration defined the recall as a Class II risk, where the "use of, or exposure to, a violative product may cause temporary or medically reversible adverse health consequences." Back in 2024, countless home cooks were stopped in their tracks while preparing beloved staples like a super crispy grilled cheese sandwich, French toast, or bread pudding. The reason? An unexpected bread recall issued by Idaho-based Albertsons Companies, which no doubt forced many to rethink their meal plans and make do with alternative ingredients. The market recall was prompted by the discovery of metal and plastic shavings embedded inside the baked goods. As a result, the affected products were swiftly removed from supermarket shelves in California and Nevada, where the bread was distributed. However, it was unclear how the contaminants ended up inside the loaves. So, what products were actually pulled from the shelves? The Class II recall affected Signature Select Butter Top White Bread, Athens Select Butter Top White Bread, and CalPia 100% Whole Wheat Bread. In total, over 13,500 units of bread had to be yanked from the store shelves to protect consumers from potential injury. In 2022, the Piantedosi Baking Company announced a recall of several of its baked goods as an extension of an earlier withdrawal of an unspecified raw material initiated by Lyons Magnus. The market withdrawal was announced over fears of potential microbial contamination, including Cronobacter sakazakii and Clostridium botulinum. Botulism is a life-threatening condition characterized by symptoms such as blurred vision, slurred speech, difficulty breathing, dry mouth, and muscle weakness. While rare in humans, Cronobacter infections can also be very serious and even fatal. Piantedosi's recalled products included a variety of different rolls, including gourmet burger rolls, Hawaiian sandwich rolls, and brioche-style slider rolls. The products had been distributed in 15 states in the U.S. While no illnesses were linked to Piantedosi and no pathogens were found in the company's baked goods, the recall was issued as a precaution. Nature's Own Honey Wheat Bread comes with the promise of no artificial preservatives, colors, or flavors. It also contains no high fructose corn syrup, which some consider worse than sugar. Unfortunately, in December 2021, the product was found to contain an unexpected ingredient -- milk. The issue arose after loaves of Nature's Own Butterbread, which contain milk, somehow ended up in Nature's Own Honey Wheat Bread packaging. The product was distributed in the states of Arizona, Colorado, Wyoming, California, and Nevada. A wholesale distributor in California that distributed the product in Mexico was also affected. While milk may seem like a wholesome addition to baked goods, the Food and Drug Administration has listed the dairy product as one of the nine major food allergens. For people with milk allergies, exposure to dairy can cause symptoms such as vomiting, diarrhea, and rash. Severe reactions can sometimes even lead to anaphylactic shock. Luckily, despite the labeling error, no adverse health issues were reported by consumers at the time of the incident. Founded in 1919, Flowers Foods is one of America's biggest producers of packaged bakery products, including breads, buns, and snack cakes. A testament to its enduring success, the Georgia-based company currently operates more than 40 bakeries in 19 states. Nevertheless, even the biggest names get things wrong sometimes, as shown in 2018 when Flowers Foods recalled several of its baked goods due to suspected salmonella contamination. The offending pathogen was discovered in the whey powder used to make the products. The affected baked goods included Captain John Derst's Old Fashioned Bread, as well as Swiss rolls offered under the labels Mrs. Freshley's, Food Lion, H-E-B, Baker's Treat, Market Square, and Great Value. Captain John Derst's Old Fashioned Bread was distributed across Alabama, Florida, Georgia, North Carolina, and South Carolina, while the Swiss rolls made their way to supermarket shelves across the U.S. At the time, the products had not been linked to any adverse health incidents. Koffee Kup Bakery closed its doors in 2021 after 80 years in business due to economic difficulties. In a pretty predictable turn of events, the company's assets were acquired by one of the biggest players in the U.S. baking game, Flowers Foods. Before Koffee Kup Bakery ceased operations, it faced other challenges, including a recall of bread products tied to a potential contamination with plastic. In 2016, Koffee Kup Bakery recalled close to 100,000 baked goods after routine testing revealed the presence of pieces of clear plastic in its bread and rolls. Upon closer inspection, the company discovered that a piece of plastic had contaminated the production line and broke into fragments during processing. The recall affected around 35 different products, including hamburger buns, hoagie rolls, sub rolls, and hot dog rolls. Aside from Koffee Kup-branded baked goods, Big Y and Market Basket-branded products were also affected by the recall. The bakery items had been distributed in 11 states, including Rhode Island, Virginia, Massachusetts, New Hampshire, Connecticut, Vermont, Maine, New York, New Jersey, Pennsylvania, and Maryland. Bimbo Bakeries is the biggest producer of commercial baked goods in the U.S., with 55 bakeries and more than 700 sales centers around the country. As a part of Grupo Bimbo, the company stands behind a wide range of popular brands that produce baked goods -- some of which were affected when Bimbo issued a recall due to possible contamination with glass fragments. In 2015, Bimbo Bakeries recalled numerous bread and bun products sold under the brand names Sara Lee, Kroger, Bimbo, Nature's Harvest, Great Value, and L'Oven Fresh. The reason? A shattered light bulb at one of its bakeries. We can only imagine the scramble that took place behind the scenes. The problem was brought to Bimbo's attention after three customers complained about finding small shards of glass on the surface of their bread. The recall affected nearly 50,000 packages of bread distributed in 11 states. Fortunately, nobody reported any injuries related to the products. While National Choice Bakery was acquired by Bimbo Bakeries in 2023, the company had made headlines years earlier when it issued a product recall over allergen labeling issues. In 2015, National Choice Bakery announced that it was pulling various bagels sold under the labels Market Pantry, L'Oven Fresh, Village Hearth, Dan's Pantry, Lender's, and Kroger. It's unclear exactly how many individual products -- which were distributed in Illinois, Indiana, Kentucky, Michigan, and Ohio -- were affected. The products were pulled from the shelves due to the presence of undeclared peanuts and tree nuts. The move was taken after peanuts and almonds were detected in a batch of gluten supplied to the company by a third party. While no adverse health issues were reported at the time, consuming even trace amounts of peanuts or tree nuts can have dire consequences for individuals with allergies. Some of the symptoms of an allergic reaction include stomach cramps, vomiting, hives, dizziness, and shortness of breath. In the most severe cases, exposure to peanuts can even lead to anaphylactic shock, which can be fatal. Finding a piece of wire in your scrambled eggs on toast is probably not a surprise that many of us would choose for our morning meal. That may have been the reality for many had Bimbo Bakeries not recalled a range of its bread products in 2013. The safety alert was announced due to concerns that a piece of flexible wire had contaminated baked goods during production at a third-party flour mill, thanks to a faulty wire screen. The recall affected a range of Bimbo Bakeries products, including Sara Lee 100% Multi-Grain Thin Style Buns, EarthGrains 100% Natural 12 Grain Bakery Bread, and Arnold Healthfull 45 Calories Per Slice Multigrain Bread. Other affected brands included Brownberry, Farm, Harmons, L'Oven Fresh, and Stroehmann. While Bimbo Bakeries didn't provide an exact number of recalled products, none of them were offered in stores at the time of the recall. This wasn't the first time Bimbo Bakeries experienced an issue with a faulty wire screen. Just a month before Bimbo pulled its baked goods from the shelves, the company announced a recall of Sara Lee, Publix Premium, and Thomas bagels across Alabama, Florida, Los Angeles, Georgia, Mississippi, North and South Carolina, and Tennessee due to potential metal contamination caused by faulty machinery. Undeclared allergens are one of the most common reasons for recalls. The problem usually happens when manufacturers mix up packaging or when there is accidental contamination during the production process. While unlabeled ingredients may appear trivial to some consumers, to others, they can mean the difference between life and death, as even trace amounts of a certain ingredient can lead to severe health consequences. In 2010, Bimbo Bakeries found itself in hot water after distributing bread that contained milk, an ingredient that wasn't listed on the packaging. The item at the center of the recall was Bimbo Soft White Bread distributed in California, Idaho, Washington, and Oregon. While no adverse reactions to the bread were reported by customers at the time, consuming the bread could have posed a serious problem to individuals allergic to dairy. Milk allergies can trigger a range of unwelcome symptoms, including vomiting, wheezing, digestive issues, and hives, and, in severe cases, even prove deadly. Before Grupo Bimbo acquired Sara Lee in 2010 for a cool $959 million, the company ran more than 40 plants and boasted around 4,800 distribution routes. Since Sara Lee operated on such a large scale, its 2007 recall of bread products -- triggered by potential contamination with metal fragments -- was particularly alarming. The recall was issued after a routine inspection revealed a damaged whole-wheat flour sifter, raising concerns that metal may have contaminated the baked goods during the production process. The potentially serious mishap led Sara Lee to recall a range of bread labels, including EarthGrains and Sara Lee Delightful Wheat. Just some of the affected products included Great Value Split Top Bread, EarthGrains 100% Natural Wheat Berry, and Sara Lee Hearty & Delicious 100% Whole Wheat. The baked goods had been distributed in several states, including Mississippi, Alabama, Arkansas, Missouri, Georgia, Tennessee, Louisiana, and Florida. The Meridia bakery in Mississippi, where the problem occurred, was able to continue production using pre-packaged flour, which didn't require sifting. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
