What is the FCC?
FCC stands for Federal Communications Commission. It is an agency of the U.S. Federal Government structured under Chapter I Telecommunication 47 Code of Federal Regulations (47 CFR). It is responsible for the management of the radio spectrum in the US. The FCC protects against “radio and broadcast pollution”, both by enforcing standards of broadcast decency, and by regulating electromagnetic noise sources. Electrical and electronic products may interfere by producing radio spectrum noise. The fundamental laws of physics show that as electric current moves around inside an electrical product, the current will produce electromagnetic field waves that will travel through space. Those waves may thus eventually affect other electrical currents in other products, and cause unwanted interference. View the FCC website: http://www.fcc.
The FCC is a compendium of internationally recognized standards for the purity and identity of food ingredients. It features about 1,100 monographs, including food-grade chemicals, processing aids, foods (such as vegetable oils, fructose, whey, and amino acids), flavoring agents, vitamins, and functional food ingredients (such as lycopene, olestra, and short chain fructooligosaccharides). FCC establishes, with public and stakeholder guidance, internationally recognized scientific standards for identity and purity of food ingredients and supporting test procedures. FCC allows ingredients buyers and sellers to work together more efficiently and cost effectively with standards that are recognized and accepted around the world. These standards have been created and vetted by a highly rigorous and transparent scientific process. A new edition of the FCC will be released every two years, with Supplements published between each edition.
