Every few months a TikTok detective “exposes” that peanut butter can contain insect fragments and rodent hair. The FDA wrote that down years ago in the Food Defect Levels Handbook. The agency’s position is that it is economically impractical to grow and process food with zero nature in it. Defect action levels are the line where unavoidable filth becomes adulteration. Most products test below the line because manufacturers inspect. The line still exists.
Food scientist Bryan Quoc Le has spent years explaining the rest of the label. Beef-flavored fries get some of that flavor from cysteine, an amino acid that can be sourced from hair. Jelly beans pick up shellac from lac insects and carmine from cochineal bugs. Synthetic vanillin can start as wood. Phosphoric acid puts the bite in cola. Diatomaceous earth, the fossil shells of diatoms, filters beer. Koji mold makes soy sauce food-safe after a process that would be lethal if you ate the block raw. Bone char still shows up in some white-sugar refining.
The numbers: peanut butter can average about 30 insect fragments and one rodent hair per 100 grams before the FDA calls it a problem. Chocolate can run more than 60 insect fragments per 100 grams. Cinnamon and paprika get rodent hair. Cornmeal gets insect fragments. Canned tomatoes get fly eggs. None of that is a secret recipe. It is a government table.
The dye rules are the part that actually moved. On January 15, 2025, the FDA moved to revoke FD&C Red No. 3, with food makers due to reformulate by January 15, 2027. In April 2025 federal officials pushed a voluntary phase-out of Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, and Green 3 by the end of 2026. California and other states already restricted dyes in school food. Insect-based carmine, the older “natural” red, is positioned to take some of that market back.
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