Flavor report: Hidden ingredients

The way a food tastes and smells is important when it comes to choosing what we eat. Food companies engineer foods to ensure they taste and smell appealing by adding flavors and spices. These can be natural substances or chemicals synthesized in a laboratory. They can be a single ingredient—like vanilla extract, dried basil, or a specific chemical—or blends of many ingredients formulated and developed by professional flavorists.

Food industry hides unsafe ingredients behind vague terms like ‘flavor’

Manufacturers hide thousands of food chemicals—some deemed unsafe in other countries—from consumers and the FDA via vague ingredient labels and lax oversight.

CSPI in 2025: Advancing food safety & public health for all

Your support helped CSPI’s efforts to ban harmful food additives, safeguard infant foods, improve retail policies, and restore funds for scientific research. Thank you for making 2025 a healthier year for all!

Titanium dioxide: Hiding in holiday treats, dairy, and more

The color additive titanium dioxide can potentially cause DNA damage but is used in Christmas treats and dairy products. Tell the dairy industry to ditch TiO2.

Why are there no EU-style food dye warning labels in the US?

The FDA says synthetic food dyes 'pose real dangers to consumers.' So why aren't we putting warning labels on products with food dye, as the EU does?

How Big Food masquerades as concerned consumers

Here's what to know about how Big Food is working against efforts to improve the food environment by pretending to be everyday consumers.

RE: FY2027 Executive Budget request – A cost-effective step toward safer food

The Center for Science in the Public Interest respectfully urges the inclusion of the Food Safety and Chemical Disclosure Act (A1556/S1239) into the FY2027 Executive Budget. This measure would strengthen food safety and transparency in New York at minimal cost to the state. At a time of fiscal uncertainty and rising public health challenges, it represents a practical, preventive approach that protects consumers and reinforces New York’s leadership in evidence-based food policy, especially given limited federal action. View the resource below to read the memo.

The 'Better FDA' Act will cement FDA’s failed chemical review system into law

RE: Inclusion of food safety and nutrition priorities in the FY2027 Executive Budget

New Yorkers are facing growing challenges in accessing safe, affordable, and healthy food. The Center for Science in the Public Interest, a longstanding consumer advocacy organization advancing evidence-based food and public health policy, respectfully urges you to include a targeted package of low-cost, high-impact food safety and nutrition reforms in the FY2027 Executive Budget. These reforms will make foods served through the Universal School Meals Program safer, help protect New Yorkers from harmful ultra-processed foods, and ensure that industry bears the primary responsibility for food safety and transparency. View the resource below to read the memo.

Memorandum in support of A8707/S3214

The Center for Science in the Public Interest requests your support and co-sponsorship of A8707/S3214, introduced by Assemblymember Dr. Anna Kelles and Senator Brian Kavanagh. This legislation would prohibit the use of seven synthetic dyes in foods served in New York Public Schools — chemicals shown to affect behavior and attention in certain children, with consequences for learning. View the resource below to read the memo.