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Volume 14, Number
9 - September 2014
Hello from
Food Label News.
Welcome back from summer! This month we focus on upcoming
label changes and how you can get prepared with a 4-part
series. Take a look and let us know your thoughts in the
Food Label Community on LinkedIn. You'll also want to read
the back story about the proposed rules for changes to the
nutrition facts label in Reader Favorites.
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Label Changes are Coming. Be prepared
with Part 1 of a 4-part Series
Marketing is reading the industry news. So is your
management. Everyone wants to know how products will be
affected by the proposed changes to nutrition facts
labeling. What's a food labeler to do?
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In the
upcoming series, we overview the shifts between the current
regulations and FDA's proposed rules, beyond the obvious graphic
changes. Each month our feature article will focus on an aspect of
change: 1) daily values, 2) servings per container, and 3) reference
amounts customarily consumed.
Be sure
to watch coming issues for our popular one-page summaries that
distill key information. To get the party started, view our high
level overview of the
Proposed Rules for Nutrition Facts. We will
keep this page updated with important new information as it is
released.
What can you do now? Perhaps this is the opportunity for your team to
consider some changes to your formulations, label design, package
size, net contents, package dimensions, or marketing claims. It's
not too soon to ready your team with a thorough understanding of the
implications for your product labels.
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FDA's website is a good starting point for a careful analysis of
the changes. Alternatively, consider a
Proposed Rule Label Audit
for a comprehensive assessment of your label claims, nutrient
values, percent daily values, serving size and servings per container. An
audit can help you proactively prepare these recommendations and
assist with the label development downstream.
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What's News in the Food Label
Community
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Interesting article in the New Yorker about genetic
engineering |
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Self-determined GRAS, food additives |
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Mexico food labeling update |
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Net Carb Zero Bread: FDA Warning Letter |
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Should added sugars be listed on the NFP? |
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Reader Q&A
Find
answers to our readers'
questions or send us
your question for an
upcoming issue.
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Q. |
When selling baked goods containing margarine in Canada,
does the margarine have to meet the standard of identity
under Canadian regulations? Does it matter if margarine
is the product itself or if margarine is an ingredient
in another product? − A.L., Illinois, Bakery
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A. |
"Margarine" on a Canadian package,
whether it is the product identity or included in an
ingredient statement, must meet the standard of identity
for margarine as defined in the Canadian FDR section
B.09.016.
Read
more. |
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What Matters in Food Labeling
Food Label News,
now in its 14th year, is a monthly e-newsletter reaching
over 8,800 subscribers around the world. We
welcome your colleagues to subscribe for news and insights
about food labels:
www.foodlabels.com/subscribe
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Your Virtual
Food Label Partner
Food Consulting Company,
founded in 1993, provides nutrition analysis, food labeling,
and regulatory support for more than 1,500 clients worldwide.
Our
guarantee: 100% regulatory compliance.
Contact us
for the help you need now.
You may reprint all or part of this newsletter
provided you attribute it to Food Label News
and include a link to
www.foodlabels.com.
© 2014. Food Consulting Company, Del Mar, CA. All rights reserved.
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