On August 24, 2023, the U.S. Food and Drug Administration (FDA) issued a proposed rule, aiming to revise the Canned Tuna Standard of Identity and Standard of Fill of Container. The deadline for submitting comments on the proposed rule is November 24, 2023.

Major revisions

1. The tuna content should not be less than 50% of the drained weight of the contents in the container.

2. When vegetable broth is added in an aqueous solution, the dry weight of the vegetable extractives in the broth must not exceed 2.5% of the labeled net weight of the container.

3. In canned tuna packed in water, the inclusion of edible vegetable oil, excluding olive oil, is permitted. The quantity of edible vegetable oil used should not surpass 5% of the container's volume capacity. This can be achieved either with or without the incorporation of emulsifying and suspending ingredients that are generally recognized as safe or approved as food additives. They are added to aid in the dispersion of the oil as a seasoning in the canned tuna.

4. Sodium acid pyrophosphate is added to prevent the formation of struvite crystals. The amount of sodium acid pyrophosphate added should not exceed 0.5% of the weight of the final food product.

5. The label of smoked canned tuna should indicate the smoking process.

6. For canned tuna packed in vegetable oil or olive oil, the label should clearly state the name of any optional packing medium used, as specified in the followings. This information should be preceded by the word "in" or the phrase "packed in." In cases where the tuna is packed in optional vegetable oil, the specific name or names of the oil or the general term "vegetable oil" can be used.

Optional packing media:

1. Any edible vegetable oil other than olive oil, or any mixture of such oils not containing olive oil;

2. Olive oil; or

3. Water.

Canned Tuna Standard of Identity and Standard of Fill of Container were established in 1957. Although these standards have been modified several times, certain requirements now appear to be outdated. The FDA recognizes the need to update and modernize these standards in order to uphold the fundamental nature and nutritional quality of products, while also providing the industry with the flexibility to innovate healthier food products.