You might be surprised by how many foods people once ate without a second thought that are now off-limits in parts of the world.
Food laws have changed dramatically over the past few decades, and some once-common foods, ingredients, and culinary traditions have disappeared from store shelves—or become illegal in parts of the world altogether.
Advances in nutrition science, food safety, animal welfare, and environmental protection have prompted governments to rethink what can be produced, sold, or imported. In some cases, ingredients once considered perfectly ordinary have been banned after new research uncovered health risks. In others, traditional foods have been restricted because of concerns about animal welfare, invasive species, or foodborne illness.
The result is a fascinating collection of foods that were once accepted but are now prohibited or heavily restricted in certain places. Here are some of the most surprising examples—and the reasons they disappeared.
Kinder Eggs (Classic Edition)
I know adults love these just as much as kids do, but since we’re talking about setting an example for the children, let’s stick with a kid’s look here. The original Kinder Surprise, which dazzled children around the world, consisted of chocolate with a hidden toy; however, US law prohibited it due to the Consumer Product Safety Act.
The FDA bans the inclusion of any food with a non-nutritive object, considering choking hazards to be a significant risk.
Reports stated that the toys inside led to incidents of children swallowing them by mistake, with dozens of accidents recorded by regulatory authorities every year before the ban was imposed. While modified editions with the toys removed are now available, Kinder Eggs would never be the same after safety concerns arose.
Sassafras Oil
A common element of old-fashioned root beer, safrole was banned after studies showed the oil, which contains up to 90 percent of the substance, causes liver damage and can be a carcinogen. The presence of safrole-containing oils in food was forbidden in a 1960 FDA ruling based on experiments in which high doses caused liver tumors in lab rats.
Although artificial replacements closely mimic root beer’s taste nowadays, the sassafras oil prohibition is a case of the FDA taking a proactive approach to potential health risks.
Fugu (Pufferfish)
This Japanese treat is toxic, 1,200 times more lethal than cyanide, and chefs need to undergo years of training to serve it. Although it is well-loved in Japan, the US has severe restrictions on importation and preparation scopes and unlicensed kitchens are not allowed to offer fugu.
Data in CDC reports demonstrate rare, albeit severe, TTX poisoning that often results in paralysis and death. Although legal fugu must adhere to stringent FDA regulations, illegal imports lead to seizure and fines.
Raw Milk
While cheese experts often prefer raw milk for its creamy flavor and purported health benefits, the CDC has linked raw milk to over 1,500 illness outbreaks from 1993 to 2018. Contamination risks: There’s a reason why many states have various regulations limiting or outright banning raw milk sales — raw milk can cause illness.
Many people have been hospitalized after becoming infected with pathogens in raw milk, such as Listeria, Salmonella, and E. coli. Contemporary pasteurization kills dangerous bacteria while preserving the beneficial properties of the food, making it safe for consumers.
Beluga Caviar
The United States listed the beluga sturgeon as an endangered species in 2005. It prohibited imports of caviar made from this prized fish. Overfishing and habitat destruction led the species to the brink of decimation, and the sale of the delicacy was banned to revive the population.
Recent figures from wildlife conservation groups indicate that beluga populations have increased since the ban, suggesting a positive correlation between a luxury lifestyle and environmental consciousness.
Foie Gras (in Some States)
California and New York shamefully banned foie gras production due to the animal welfare argument that the force-feeding of ducks or geese is inhumane. Dozens of medical associations, including the American Veterinary Medical Association, have railed against the practice, which activists have said is both cruel and damaging.
Although federal sales are still legal, state restrictions are indicative of a larger cultural shift toward ethical dining.
Shark Fins
Shark finning is the practice of cutting off sharks’ fins and throwing the mutilated fish back into the ocean, sometimes when they are still alive. The United States passed the Shark Conservation Act in 2010, outlawing the trade to halt cruel methods that put shark species at risk.
As shark populations around the world decline due to finning, they can play a nurturing role in nest, brood, and sustainable fisheries.
Horse Meat
Horse meat is legal in some countries. However, American cultural norms and legal issues make it illegal for consumption. Congress reintroduced a bill in 2007 that banned federal funding of horse slaughterhouse inspections, effectively shutting down commercial horse slaughter.
The public attitude against eating horses is in keeping with their status as pets.
Absinthe (with Wormwood)
The US banned absinthe in 1912 following widespread fears of thujone, a compound in wormwood that has been associated with hallucination and toxicity. It was later established through scientific research that the madness was caused by the bottles of absinthe being mixed with toxic chemicals.
A limited number of absinthes were re-released in 2007. Although the bans have been eased, maximum thujone levels mean that contemporary absinthes do not resemble the drink consumed in the past.
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Ackee Fruit
The ackee fruit is indigenous to Jamaica. However, when the fruit is not allowed to ripen fully, it contains toxins called hypoglycin, which can lead to “Jamaican Vomiting Sickness” if ingested. Outbreaks resulting from improperly prepared ackee prompted the FDA to prohibit the importation of unripe fruit.
While canned ackee, processed according to the FDA’s rules, is now legal, this exotic fruit is still being closely monitored.
Haggis
USDA food safety regulations have generally prohibited the importation of Scottish haggis, in which the key ingredient is sheep’s lung, since 1971. Fears over poisoning due to lung cooking resulted in restrictions being brought in, which are still in place, despite attempts by Scottish foodie bodies to reintroduce the dish legally.
Ortolan Bunting
These small songbirds were once considered culinary items in Europe until hunting and sale were outlawed. The hunting of Ortolan wreaked havoc on populations, bringing on bans abroad that France fueled.
Conservation groups emphasize the broader ecological reasons behind the bans on such exotic delicacies.
Casu Marzu (Maggot Cheese)
Sardinia’s casu marzu is injected with live fly larvae as its extraordinary ferment. Well, fans praise its bold flavor, but the EU and US banned its production due to concerns over sanitation and health.
Surveys by food regulators emphasize the dangers of pathogen transmission, categorizing it as off-limits to international trade.
Red Snapper
Red snapper sales also used to thrive until the National Oceanic and Atmospheric Administration (NOAA) declared overfished stocks in the Gulf of Mexico unsustainable. Federal catch limits aim to recover species, and they provide a good example of how conservation influences what consumers choose when ordering their seafood.
Polar Bear Meat
Polar bear hunting has been heavily regulated across North America under international treaties and the Marine Mammal Protection Act, which also prohibits the trade of their food. Through intensifying temperature threats, climate change has made bans vitally crucial for long-term survival.
Farmed Salmon
Some US states restrict the import of farmed salmon due to health concerns related to chemical additives, including antibiotics at levels higher than those deemed safe by the FDA. Observers say farm salmon regulation is driving cleaner, healthier alternatives that the public can have confidence in, but at a cost.
Key Takeaways
These 16 banned and severely restricted foods tell the tale of shifting food industry priorities in an increasingly divided world, where consumer tastes often collide with modern science, sustainability, and public safety.
Governments paint a nuanced picture of how earlier generations’ indulgences led to regulatory reforms aimed at containing harm to avoid food poisoning without erasing culinary traditions.
Some dishes merit a footnote of nostalgia; others are symbols of progress that have reshaped dining traditions.
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