Food is a universal language, but not every dish or ingredient is welcome everywhere. From health concerns to environmental protection, and even cultural traditions, governments around the world have banned certain foods for a variety of reasons. Some of these bans might surprise you, while others make perfect sense once you dig into the details. Here’s a look at 12 foods that have been outlawed in different parts of the globe—and the fascinating reasons behind each prohibition.
1. Raw Milk (United States, Canada, Australia)
Raw milk—milk straight from the cow, goat, or sheep without pasteurization—has been banned or heavily restricted in several countries, including parts of the United States, Canada, and Australia. The reason? Safety. Pasteurization kills harmful bacteria like E. coli, Salmonella, and Listeria, which can thrive in unprocessed milk. Advocates of raw milk argue it retains more nutrients and natural enzymes, but regulators point to documented outbreaks of illness tied to its consumption. In the U.S., while federal law prohibits interstate sales of raw milk, some states allow limited sales with strict regulations, while others ban it outright. The debate continues, pitting food freedom against public health.
2. Haggis (United States)
Haggis, Scotland’s beloved dish of sheep’s heart, liver, and lungs mixed with oats and spices, is illegal in the United States. The ban stems from a 1971 regulation by the U.S. Department of Agriculture (USDA) that prohibits the use of sheep lungs in food products due to concerns over contamination risks, including the potential for inhaling stomach contents during slaughter. While the dish is a cultural icon in Scotland, especially during Burns Night celebrations, American fans must settle for lung-free imitations. The ban persists despite periodic calls to lift it, leaving haggis as a transatlantic culinary casualty.
3. Sassafras Oil (United States, Canada)
Sassafras oil, once a key ingredient in traditional root beer, is banned in the U.S. and Canada because it contains safrole, a compound classified as a carcinogen. Studies in the 1960s showed that safrole caused liver cancer in rats, prompting the U.S. Food and Drug Administration (FDA) to outlaw its use in food and beverages. While synthetic alternatives have replaced it in modern root beer, the natural oil remains off-limits. Interestingly, sassafras leaves (used in gumbo as filé powder) are still legal, as they contain negligible safrole levels. It’s a classic case of science trumping tradition.
4. Kinder Surprise Eggs (United States)
The Kinder Surprise Egg, a chocolate treat with a toy inside, is a childhood staple in many countries—but not in the U.S. Since 1938, the Federal Food, Drug, and Cosmetic Act has banned any food with non-edible objects embedded in it, citing choking hazards for children. The Consumer Product Safety Commission has upheld this, seizing thousands of Kinder Eggs at the border each year. Manufacturer Ferrero introduced a toy-free version, Kinder Joy, to comply with U.S. law, but the original remains contraband. Critics call the ban overzealous; fans just call it a buzzkill.
5. Fugu (Pufferfish) – Unlicensed Preparation (Japan, United States, EU)
Fugu, the infamous Japanese pufferfish, isn’t banned outright, but its preparation is tightly controlled in Japan, the U.S., and the European Union. The fish contains tetrodotoxin, a poison 1,200 times deadlier than cyanide, concentrated in its liver, ovaries, and skin. In Japan, only licensed chefs with years of training can serve it, and even then, deaths occur occasionally. In the U.S. and EU, importing or selling fugu is restricted to ensure safety, with rare exceptions for certified suppliers. The allure of this delicacy lies in its danger—a thrill some diners pay dearly for.
6. Horse Meat (United States, United Kingdom – Cultural Ban)
Horse meat isn’t explicitly illegal in the U.S. or UK, but cultural aversion and regulatory hurdles have effectively banned its sale for human consumption. In the U.S., funding for horse slaughter inspections was cut in 2006, halting domestic production, though imports remain technically legal. Americans view horses as companions, not food, a sentiment echoed in the UK, where the 2013 horse meat scandal (horse meat found in beef products) sparked outrage. Elsewhere, like France and Japan, it’s a delicacy, highlighting how cultural norms shape food bans.
7. Chewing Gum (Singapore)
Singapore’s ban on chewing gum is one of the most famous food prohibitions globally. Introduced in 1992, the restriction aimed to curb public littering and vandalism—gum was often stuck on sidewalks, seats, and even train doors, disrupting the city-state’s pristine image. The ban was loosened in 2004 to allow medicinal gum (like nicotine gum) with a prescription, but casual chewing remains a no-go. Violators face fines or jail time, making Singapore a gum-free zone where cleanliness trumps convenience.
8. Ackee Fruit (United States – Unripe Imports)
Ackee, Jamaica’s national fruit, is banned in the U.S. when unripe due to its toxic hypoglycin content, which can cause “Jamaican vomiting sickness” and even death. Properly ripened ackee—served with saltfish as a breakfast staple—is safe and allowed, but the FDA prohibits unripe imports to prevent accidental poisoning. The fruit’s dual nature (delicious when ripe, deadly when not) makes it a regulatory tightrope, balancing culinary heritage with consumer safety.
9. Casu Marzu (European Union, United States)
Casu Marzu, a Sardinian sheep’s milk cheese teeming with live maggots, is banned in the EU and U.S. for obvious health reasons. The larvae, added to ferment the cheese, can survive digestion and potentially burrow into the intestines, causing severe illness. The EU’s strict food safety laws classify it as unhygienic, while the U.S. FDA simply deems it unfit for consumption. Traditionalists argue it’s a delicacy worth preserving, but most regulators (and stomachs) disagree.
10. Shark Fin (Multiple Countries – United States, Canada, EU)
Shark fin, prized in soups across East Asia, is banned in several countries, including parts of the U.S., Canada, and the EU, due to environmental and ethical concerns. The practice of “finning”—cutting off a shark’s fins and discarding the body—has decimated shark populations, pushing many species toward extinction. Bans aim to protect marine ecosystems and stop animal cruelty. In the U.S., the Shark Fin Sales Elimination Act of 2022 made it illegal to buy or sell shark fins nationwide, though enforcement varies. Conservationists cheer; traditionalists lament the loss of a cultural dish.
11. Ortolan (France, European Union)
Ortolan, a tiny songbird once considered a French delicacy, is now banned in France and the EU under wildlife protection laws. Traditionally, the bird was captured, force-fed, drowned in brandy, and eaten whole—bones and all—in a ritualistic feast. The 1999 EU ban, reinforced by France, protects the endangered species from further decline.
Rumors persist of underground dining clubs flouting the law, but officially, this cruel culinary practice is history.
Animal rights groups call it a victory; gourmands mourn a lost art.
12. Artificial Trans Fats (United States, Canada, EU)
Artificial trans fats, found in partially hydrogenated oils used in processed foods like margarine and baked goods, are banned in the U.S., Canada, and the EU due to their link to heart disease. The FDA phased them out by 2021, citing evidence that they raise bad cholesterol and lower good cholesterol, increasing cardiovascular risks. Similar bans in Canada and the EU reflect a global push for healthier diets. While not a “food” per se, their elimination from countless products marks a significant shift in food regulation—one driven by science over industry lobbying.
Why Do Food Bans Happen?
These 12 examples reveal a pattern: food bans arise from a mix of science, ethics, and culture. Health risks dominate—raw milk, fugu, and trans fats show how governments prioritize safety, often backed by research. Environmental concerns, like those behind shark fin and ortolan bans, reflect growing awareness of sustainability and biodiversity.
Cultural values play a role too—horse meat’s taboo status in the U.S. and UK contrasts with its acceptance elsewhere, while Singapore’s gum ban underscores a unique societal obsession with order.
Enforcement varies widely. Some bans, like chewing gum in Singapore, come with hefty penalties, while others, like horse meat in the U.S., rely on soft power and public sentiment. Smuggling remains a challenge—Kinder Eggs and casu marzu still find their way to determined fans, proving that bans don’t always kill demand.
The Bigger Picture
Food bans spark debate. Critics argue they infringe on personal freedom, turning dining into a nanny-state affair.
Supporters counter that they protect public health, ecosystems, and vulnerable species. Often, the truth lies in between—balancing individual choice with collective good is no easy feat. What’s clear is that these prohibitions tell a story about humanity’s evolving relationship with food, from the risks we’re willing to take to the values we hold dear.
Next time you sit down to a meal, consider this: somewhere in the world, that bite might be illegal. Bon appétit—or not.
