В§ 376 (1982)), part of the Food, Drug and Cosmetic Act (the 'Act'), establish an elaborate system for regulation of color additives in the interests of safety. The Color Additive Amendments of 1960, Pub.L. GINSBURG and WILLIAMS, Circuit Judges, and HAROLD H. Kuhlik were on the brief for the Cosmetic, Toiletry and Fragrance Ass'n appellee in No. Thompson was on the brief for appellee, Certified Color Mfrs. were on the brief for federal appellees in No. Geyer, Associate Chief Counsel, Food and Drug Admin. Attys., Thomas Scarlett, Chief Counsel and Richard E. of Justice, Thomas Scarlett, Chief Counsel and Richard E. Letter, Appellant Litigation Counsel, Dept. Morrison were on the brief for petitioners in No. United States Court of Appeals, District of Columbia Circuit. Frank YOUNG, Commissioner, Food and Drug Administration, et al., Respondents,Д¬osmetic, Toiletry and Fragrance Association, Intervenor.ДEPARTMENT OF HEALTH & HUMAN SERVICES, et al. The Delaney Clause provides that вЂњno additive shall be deemed to be safe if it is found to induce cancer when ingested by man or animal, or if it is found, after tests which are appropriate for the evaluation of the safety of food additives, to induce cancer in man or animal.вЂќ This next case considers the meaning of the Delaney Clause.Дr. Perhaps most famous of all these measures is what is known as the Delaney Clause, Food Additives Amendment of 1958, 72 Stat. Together, these measures increased FDA control over the ever-growing list of chemicals in food. After extensive hearings, Congress eventually enacted the Food Pesticide Amendment (1954), Food Additive Amendment (1958), and the Color Additives Amendment (1960). Representative James Delaney of New York chaired a well-known select committee to examine their escalated use of chemicals in food.

Although FDA did not require any advance approval for the use of food chemical technologies, both the public and Congress began growing increasingly concerned about the safety of hard-to-pronounce and largely unknown ingredients in food. Many of these were introduced into the food supply after World War II in the middle of the century. One of the key facilitators of these shifts was new chemicals, ingredients and processing agents. Although the local food movement is in many ways a reaction against these developments, the ability to preserve and transport food across enormous distances greatly changed not just the way we eat, but what we eat. Food processing preservation, packaging, and distribution all transformed. The 20th century witnesses a remarkable revolution in food production.

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