Margarita “Maggie” Raycheva is a specialist news analyst working for IEG Policy’s US Food Policy channel. She covers news related to FDA, food labeling and FSMA
She joined Food Chemical News as a freelancer in November 2016 and as a full-time staff member in February 2017. Margarita has 10 years of experience in journalism, including six years of covering education in the United States. She has contributed stories to the Washington Post and a number of statewide publications in Maryland, and produced award-winning pieces on teen jobs and the controversial use of seclusion rooms in schools in the United States.
Margarita holds a bachelor’s degree in journalism, film and broadcasting from Cardiff University and a master’s degree in newspaper, print and online journalism from Syracuse University.
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Latest From Margarita Raycheva
Now that FDA is making steps to modernize standards of identity for foods, the International Dairy Foods Association (IDFA) is using the opportunity to again urge the agency to revise the “outdated” standards of identity for yogurt.
FDA has abdicated its responsibilities and is putting “millions” at risk of foodborne illness by missing a Food Safety Modernization Act (FSMA) mandate that requires FDA to list "high risk" foods and subject them to more recordkeeping requirements.
An Asian food restaurant chain has petitioned FDA to start requiring restaurants to disclose the ingredients of their standard menu items, pushing the clean label movement to the restaurant industry and bringing menus in line with packaged foods.
While the thorny issue of the appropriate labeling terminology for plant-based dairy products took center stage in comments on FDA’s new Nutrition Innovation Strategy, that is not the only area where the agency will be dealing with conflicting views.
FDA has received more than 1,100 comments on its proposed Nutrition Innovation strategy – a multi-year effort aiming to modernize the agency approach to nutrition.
A new report from the Centers for Disease Control and Prevention (CDC) has identified norovirus and Salmonella as the two top causes for foodborne illness outbreaks in 2016.