Two Philosophies, One Divergence
US food safety follows a risk-based model: an ingredient is permitted unless there is strong evidence it causes harm. The EU follows a precautionary model: an ingredient requires positive safety evidence before it is permitted. This single philosophical difference cascades into hundreds of regulatory divergences.
US vs EU Food Safety Key Differences
| Issue | US Approach | EU Approach | Result |
|---|---|---|---|
| Synthetic food dyes | Permitted; no warning | Warning labels required for 6 dyes | Different product formulas |
| TBHQ preservative | Permitted at 0.02% fat | Not permitted (no ADI established) | TBHQ-free EU products |
| GMO labeling | Not required | Mandatory above 0.9% threshold | Different consumer information |
| rBGH/rBST in dairy |