The Midwest Food Processors Association and a coalition of more than 30 food groups are urging senior administration leaders to develop a 2013 budget that fully funds U.S. Food and Drug Administration (FDA) food safety programs without saddling consumers and food makers with burdensome new taxes or fees.

In a January 30 letter to U.S. Health and Human Services Secretary Kathleen Sebelius and Office of Management and Budget Acting Director Jeffrey Zients, MWFPA and its allies stressed that Congress has previously rejected efforts to impose new regulatory fees and food taxes, including a request included in the administration’s FY 2012 budget proposal.

The coalition cautioned that imposing any new food taxes will yield crippling economic effects. “As consumers continue to cope with a period of pro-longed economic turbulence and food makers struggle with record high commodity prices, the creation of new food taxes or regulatory fees would mean higher costs for food makers and lead to higher food prices for consumers.”

In light of the economic damage new food taxes would cause, the groups said “imposing new fees on food makers is the wrong option for funding food safety programs.”

Joining the Midwest Food Processors Association on the letter were the: American Frozen Food Institute, American Bakers Association, American Council of Independent Laboratories, American Fruit and Vegetables Processors and Growers Coalition, American Meat Institute, Association of Food Industries, California League of Food Processors, Cheese Importers Association of America, Frozen Potato Products Institute, Independent Bakers Association, International Bottled Water Association, Juice Products Association, National Association of Margarine Manufacturers, National Chicken Council, National Confectioners Association, National Fisheries Institute, National Frozen Pizza Institute, National Grain and Feed Association, National Meat Association, National Pasta Association, National Turkey Federation, North American Millers’ Association, Northwest Food Processors Association, Pet Food Institute, Produce Marketing Association, Refrigerated Foods Association, Shelf-Stable Food, Processors Association, Snack Food Association, United Egg Producers and the United Fresh Produce Association.

A copy of the coalition letter is available here.
 

The Midwest Food Processors Association today praised the U.S. Department of Agriculture’s (USDA) updated school meal standards that continue to stress the nutritional benefits of fruits and vegetables.

A final version of those standards was released Wednesday by the USDA following more than a year of public comment and review. MWFPA submitted comments to USDA last year focusing on the nutritional value of starchy vegetables such as white potatoes, corn, lima beans, and green peas being offered at meals. The new standards encompass a number of important changes to school meals, including nearly doubling the amount of fruits and vegetables served to school children and aligning school menus with the Dietary Guidelines for Americans.

“The updated nutrition standards require that schools offer a minimum number of starchy vegetables and legumes each week,” said MWFPA President Nick George. “That’s essential as starchy vegetables are vitamin and nutrient rich and play an important role in supporting healthy diets. They are prominent sources of potassium, fiber, iron and vitamin C.

In addition, George said, “starchy vegetables are familiar foods that encourage vegetable consumption.

Last November, Congress voted to strip from USDA’s proposed standards language that would have reduced starchy vegetables to two servings a week. Under the new standards, schools won’t have limits on starchy vegetables. They will have to offer all vegetable types -- including dark greens, red and orange vegetables, beans and peas -- at lunch during the week. The new standards will be largely phased in over time, starting in the 2012-13 school year.