Consumers are likely to see new labels on meat and meat products as a result of Salmonella fears stemming from the hydrolyzed vegetable protein recall.

HVP, a common additive in many food products, is often used to season and intensify meat flavors in meat products. Since late February, more than 150 products have been recalled due to Salmonella concerns from HVP.

According to an announcement by the U.S. Food Safety and Inspection Service, products that include HVP as an ingredient or as part of a seasoning mix must apply for temporary labeling approval. In order to be granted an “HVP temporary label submission” manufacturers must remove HVP from their products. Companies that replace HVP with an alternative ingredient must identify any allergen concerns in their ingredient statement. Temporary approvals expire after 180 days.

Companies currently using HVP in their products must complete the approval procedure to be considered in compliance with FSIS.

Source:

Food Safety and Inspection Service. “Temporary guidance for label approval of products with recalled hydrolyzed vegetable protein,” http://www.fsis.usda.gov/PDF/Const_Update_031210.pdf; 12 March 2010.