After more than 70 years, the FDA is dropping its regulation for French dressing

[Nevilledog]

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NPR
@NPR
The FDA has finally decided that French dressing no longer needs to be regulated. It was the only pourable dressing required to adhere to standards that it contain oil, acids and seasoning.

npr.org
After more than 70 years, the FDA is dropping its regulation for French dressing
French dressing is the only pourable dressing required to adhere to standards. The Association for Dressing and Sauces, an industry group, petitioned to pull the standards in the name of "innovation."
10:34 PM · Jan 13, 2022

https://www.npr.org/2022/01/13/1072839693/after-more-than-70-years-the-fda-is-dropping-its-regulation-for-french-dressing

After more than 70 years, the federal government has decided that French dressing no longer needs to be regulated.

"When the standard of identity was established in 1950, French dressing was one of three types of dressings we identified," the Food and Drug Administration said in the final rule posted in the Federal Register on Thursday. The other two were mayonnaise and just "salad dressing."

French dressing is the only pourable dressing required to adhere to standards that require it to contain oil, acidifying ingredients and seasoning. Other foods, including bread, jam and juices, have their own standards of identity.

When it comes to French dressing, many consumers expect red or red-orange color and tomato or tomato-derived elements — none of which are required under the standards.

*snip*

[Hoyt]

1. French Dressing has always been my favorite, but few restaurants offer it.

Hope this change won’t impact my favorites.

[Celerity]

3. reddish must be an American thing, as this is what French dressing is to me

[SharonClark]

4. Those are all British "French Style" dressings which is a basic vinaigrette with mustard.

So why do these British corporations call it "French" instead of vinaigrette?

In the US, "French" dressing is sweet and contains tomato and other condiments. Would't it be delicious if the French or Brits called it "American" dressing?

I learned early on when traveling that you shouldn't take food name literally. It reminds me of a journey to the Cotswald where I ordered a "green salad" expecting a leafy green salad, instead, it was a beautiful plate of all things green - grapes, kiwi, olives, avocado, green beans, and cucumber. Quite a surprise.

Or in New Zealand where "American" pizza contained corn.

Or in Devon where pie comes with pouring cream whether you want it or not. And you can also have whipped cream or ice cream and my companion ordered all three!

Or in Edinburgh where "cheese cake" had a mousse consistency.

I love these differences, it's why I love to travel.

[Frasier Balzov]

2. Au revoir mon ami.