Standardization of Food Products

Since the beginning of human history, food safety has been a concern. In fact, it is believed that the first English food law—the Assize of Bread—was proclaimed by King John of England in 1202, prohibiting adulteration of bread with ingredients such as ground peas or beans. American colonists brought the Assize of Bread to the New World and made it law in 1646. This law was passed in 1785 and is believed to be the first general food safety law in the United States; it regulated all local food sales, regardless of where the food came from. Needless to say, people have always needed safe and healthy food.

What Does Food Standardization Mean?

Standardization refers to the process of developing and implementing uniform guidelines, regulations, and procedures across all aspects of the food industry—including food manufacturing, packing, and distributing. Standards are designed to minimize the risk of foodborne illnesses and other health hazards associated with the consumption of contaminated food. Ultimately, the standardization in food safety is an essential aspect of assuring the safety, quality, and consistency of the food we consume each day.

History of Food Standardization

The history of food standardization includes state laws, the Association of Official Agricultural Chemists (AOAC), the Food and Drug Administration (FDA), and the Hazard Analysis and Critical Control Point (HACCP) approach. 

• State Laws: The first food standards were state laws that protected local agricultural products from imitations, such as pure Vermont maple syrup from deceptive imitations.
• AOAC: The AOAC established the first national food standards committee in 1897, and the AOC worked to establish and promote uniform methods of food analysis.
• FDA: President Abraham Lincoln formed the U.S. Department of Agriculture (USDA) and appointed chemist Charles M. Wetherill to lead the Division of Chemistry, which would become the Bureau of Chemistry in 1901 and the FDA in 1906.  
• FD&C Act: In 1938, Congress passed the Federal Food, Drug and Cosmetic Act, which authorized the FDA to create food standards.
• HACCP Approach: Pillsbury developed the HACCP approach in the 1960s to help NASA improve food safety for space food, and in 1971 HACCP was presented to the food industry at the National Conference on Food Protection

Beginning of Food Safety Standards

The United States Pure Food and Drug Act of 1906 marked the beginning of modern food safety standards, helping establish regulatory agencies like the Food and Drug Administration (FDA). The FDA’s standards were based on recipes that specified the level of ingredients that should be in a food. For example, in 1939, the FDA issued the first food standards for canned tomatoes, tomato purée, and tomato paste. By 1950, about half of the consumer food dollar was spent on foods that were governed by food standards (or standardized).

While the United States has the FDA to oversee food safety, other countries have similar agencies and laws regulating the safety of food. This helps raise the standards for food quality around the world.

How Is Food Standardization Achieved?

• Standards of Identity (SOI): The FDA establishes SOIs to define food ingredients, production methods, proportions, and other characteristics. The FDA has established SOIs for more than 250 foods, including milk, peanut butter, and ketchup. 
• International standards: Specify requirements for food composition, labeling, and packaging.
• Food safety standards: Process standards that improve the safety of food products, such as banning pesticide use in farm production.
• Standardized recipes: Assures menu items are consistent in quality each time they are prepared.

What Are the Benefits of Food Standardization?

The benefits of food standardization include the following:

• Safety: Assures food is safe for consumption by meeting regulatory requirements
• Quality: Assures food is consistently high quality, enabling producers to follow a set of guidelines and protocols
• Trust: Builds trust between producers and consumers
• Efficiency: Allows producers to streamline their processes and reduce waste
• Cost Savings: Businesses with standardized processes can save money
• Global Trade: Standardization assures that products meet the requirements of different countries, enabling them to be exported and imported without issue 
• Brand recognition: Helps consumers develop loyalty to a brand

Food standardization is critical to protecting the health and well-being of consumers around the world.