An amendment of the Federal Food,  Drug,  and Cosmetics Act required the U.S.  Food and Drug Administration to evaluate the safety of substances added to food through rigorous testing procedures unless they were designated "Generally Recognized as Safe"  (GRAS).  Many food ingredients,  including corn syrup and ascorbic acid,  were deemed GRAS because they did not appear to cause any health problems,  though often their true safety profile was unknown.

In 1972,  at the request of the Food and Drug Administration (FDA),  LSRO undertook comprehensive safety reviews of the more than 235 substances on the FDA's proposed GRAS list.  LSRO convened the Select Committee on GRAS Substances (SCOGS) to carry out this groundbreaking effort.

The committee's scientists developed a system for evaluating the existing safety information,  and the levels at which each substance might pose a health risk to consumers.  The GRAS status of each substance was evaluated independently,  which included a review of data (such as impurities,  consumer exposure,  food industry uses,  dosimetry,  toxicity,  and other health information.  The committee also publicly released its preliminary reports so that interested parties could contribute their data,  or views for consideration by the full committee.  By 1982,  SCOGS had produced 151 detailed reports covering more than 400 substances.  This compilation was considered among the largest,  most comprehensive and authoritative reviews of food safety ever conducted.  Today,  more than 20 years later,  we continue to conduct GRAS evaluations for new ingredients.

 What makes LSRO's GRAS capability unique?

LSRO is the only firm that offers these three GRAS reporting options.   Credibility/Marketing Tool Confidentiality Self Affirmation GOOD MAXIMUM Published as an LSRO Report BETTER RESTRICTED FDA Notification BEST LIMITED Past GRAS reviews include: an evaluation of the use of psyllium seed husk as a food ingredient; the pros and cons of making partially hydrolyzed guar gum a food ingredient; a new look at sulfating agents; and the health aspects of using certain triacylglycerols in food.