CSPI letter of support: CDPH Budget Change Proposal (4265-140-BCP-2026-GB)

"Dear Chairs Gabriel, Addis, Laird, and Menjivar, The Center for Science in the Public Interest is writing to express our strong support for the California Department of Public Health’s Budget Change Proposal (4265-140-BCP-2026-GB), which requests funding to implement Assembly Bill 1264 (Gabriel - 2025). AB 1264 is a first-of-its-kind law that enshrines a definition of ultra-processed food, or UPF, that integrates nutritional concerns and comprehensively captures chemical safety concerns. It then directs the California Department of Public Health to use that definition to further define “UPF of concern,” which will be phased out of schools. The department’s regulations identifying UPFs of concern will be guided by a rigorous examination of reputable, peer-reviewed scientific evidence." View the resource below to keep reading.

Letter of support for Food safety: unsafe additives and ingredient disclosures bill (Assemblymember Addis)

The undersigned organizations and individuals support AB 2034, a bill that will promote transparency and safety in the food system. This is essential given the longstanding failure by the U.S. Food and Drug Administration to effectively fulfill its mandate to protect consumers from unsafe and poorly tested food chemicals. AB 2034 specifically addresses two related problems caused by inadequate federal oversight of food chemicals. View the resource below to keep reading.

Coalition letter for Food safety: unsafe additives and ingredient disclosures bill (Assemblymember Addis)

The undersigned organizations and individuals support AB 2034, a bill that will promote transparency and safety in the food system. This is essential given the longstanding failure by the U.S. Food and Drug Administration to effectively fulfill its mandate to protect consumers from unsafe and poorly tested food chemicals. AB 2034 specifically addresses two related problems caused by inadequate federal oversight of food chemicals. View the resource below to keep reading.

CSPI's letter of support for David Kessler's citizen petition

The Center for Science in the Public Interest respectfully submits the following comment in support of the Citizen Petition to “Limit the Exposure of Refined Carbohydrates used in Industrial Processing in Order to Prevent Obesity, Diabetes, and Cardiovascular Disease in Children and Adults” filed by David A. Kessler on August 12, 2025 (docket number FDA-2025-P-3071; hereinafter referred to as the “petition”). CSPI is a non-profit consumer education and advocacy organization that has worked since 1971 to improve the public’s health through better nutrition and safer food. CSPI has an extensive history of advocating for policies that aim to improve the nutritional quality and safety of the U.S. diet through food chemical safety regulatory reform, food labeling, restaurant nutrition standards, school meals and competitive foods nutrition standards, and federal dietary guidance. View the resource below to keep reading.

Propylparaben

Propylparaben is used as an antimicrobial agent (preservative), flavoring agent and adjuvant (aids the function or performance of other chemical ingredients) in food products.

NY & CA lawmakers demand state government protect families’ health, pass food transparency reform

FISC: Does ‘a strong FDA’ actually mean ‘weaker states’?

The Food Ingredient Safety Coalition (FISC), a food industry group quietly making the rounds in state legislatures, aims to stop food safety laws in the states.

GRAS loophole: How do new substances enter the food supply?

Food manufacturers use a legal loophole to introduce new food ingredients without FDA review—endangering public health and leaving consumers in the dark about what’s in our food. Here’s what you should know about the FDA’s review process—or lack thereof—for new food ingredients.

Stevia (steviol glycosides)

Steviol glycosides, generally referred to as stevia, are a group of chemicals used as a sweetener, flavor enhancer, and sugar replacement.

Allulose

Allulose is chemically related to the natural sugar fructose and is 70% as sweet as sucrose (table sugar). Allulose may be listed under the trade name Honeytose.