Add an incentive so food services will want to provide accessible ingredient lists.

 

 

The purpose of this bill is to make sure those with different allergies and food restrictions are able to know exactly

what is in each and every food item, without having to question whether it is safe to eat. This bill creates a voluntary

financial incentive that encourages businesses to provide accessible and complete ingredient lists for all menu items.

Participating businesses shall be eligible for a 1% tax credit on annual gross sales, up to a maximum of $20,000 per

year, upon verification that they meet the requirements for providing accessible ingredient information.

 

 

According to the CDC, approximately 17% of adults aged 20 and over reported being on any type of special diet in

2015–2018. According to a survey done by anaphylaxis.org.Uk, “45% of the people surveyed said that they have been made

to feel like an inconvenience to the food retailer or restaurant, with 14% saying they have been turned away because of

their allergy or food restriction”. Additionally, a study from Healthy Eating Research found that only 59% of the

outlets of a major fast-food chain in Washington, D.C., provided nutrition information for most menu items.

 

 

Accessible ingredient list: A list of every ingredient in the given product in descending order by weight. This list

then needs to be either available to anyone if requested, or clearly labeled on a website.

Restaurant or food service: Businesses, institutions and companies that prepare meals outside the home.

Tax credit: A dollar-for-dollar amount that taxpayers subtract directly from the income tax they owe. It is a direct

reduction of the final tax bill, not the amount of taxable income.

 

 

The funding for this act will come from the Minnesota Department of Agriculture (MDA). The 2026–2027 state agriculture

budget includes significant new funding, with the MDA receiving a substantial share, demonstrating strong state-level

support. The MDA will utilize existing allocations designated for food safety and consumer protection in order to

administer this program. The total amount of tax credits issued under this program shall not exceed $5,000,000 per

fiscal year in order to ensure we stay within a reasonable budget. This $5,000,000 annual cap may be increased in the

future based on participation levels and the success of the program.

 

 

The Minnesota Department of Agriculture shall administer this program, develop an application and certification process,

and verify that participating establishments meet the requirements for an accessible ingredient list as defined in this

act.

 

This bill would come into effect on January 1st, 2028.