Volume﷐ 13, Number 4 - April 2013

Greetings from Food Label News. This month we travel the U.S., Canada, Mexico and EU to understand the differences in declaring nutrients on food labels, a topic we were asked to share with readers of Food Chemical News earlier this year. We're also pleased to continue our 10-part series about Nutrition Analysis, focused on the importance of performing due diligence checks. Happy Spring!

In this issue you'll find:

 

"We got it right the first time because of your excellent instructions and other resources. Thank you!"

– Steve Lombardi
Pik-Nik Foods, USA

Nutrient Declarations: U.S. and Beyond

Nutrition Analysis Series - Part 6 of 10
Perform the Due Diligence Checks

Reader Q&A: Ingredient Minimums for Labeling

What's News in the Food Label Community

 

Karen C. Duester, President


Nutrient Declarations: U.S. and Beyond

One of the important details in creating labels for specific geographies is to understand the unique regulations regarding required and allowable nutrients. Importantly, each geography has its own set of reference amounts for daily intake.

Consider the following differences for nutrition labels:

Energy – U.S. and Canada express as Calories; Mexico and EU: kJ/kcal. Regulations for the calculation method vary.

Trans Fat – Required in U.S. and Canada; Mexico: if voluntarily included, polyunsaturates, monounsaturates, and cholesterol must also be included. EU: not allowed in the nutrition graphic.

Omega 3, Omega 6 – U.S. and EU do not allow these nutrients in the nutrition graphic. Canada and Mexico: may be included voluntarily.

Salt vs. Sodium – EU requires a listing for Salt (obtained by multiplying sodium by 2.5); Sodium is not allowed in the nutrition graphic. U.S., Canada, and Mexico: reported as Sodium.

Fiber (Fibre) – Definitions across geographies are different. U.S. and Canada include it in the carbohydrate total; Mexico and EU exclude it.

Vitamins and Minerals – Differences abound: units, established values, rules for fortified foods, solids/liquids, listing in the nutrition graphic, etc.

What's News in the
Food Label Community

Reorganization of the fda.gov website

Master case labeling requirements

Preparing submissions for health claims in Canada

Annatto color & sensitivity in children

"0g trans fat" as a nutrient content claim

Connect with other food labelers on LinkedIn

Reader Favorites

Nutrition Facts for Children

 

Search answers to food label questions

Listing of required and allowable nutrients and their established reference amounts vary across markets. See a quick, detailed overview of how they are handled in U.S., Canada, Mexico, and EU. An abbreviated version of this chart appeared earlier this year in Food Chemical News.


Nutrition Analysis Series - Part 6 of 10
Perform the Due Diligence Checks

This month’s installment in our 10-part series overviews Step 6 of the Nutrition Analysis process: evaluating your analysis results for accuracy. This series is based on a widely regarded publication distributed by ESHA Research to users of Genesis R&D, the industry’s leading nutrition analysis software. 

View/print Part 6 of the series

If you missed earlier parts of the series you can view and download them now. (Get Part 1, Part 2, Part 3, Part 4 or Part 5.) The print-ready pages from all parts of the series will add up to the complete guide.

In this step, you will find helpful questions to assess the accuracy of your database nutrition analysis results.


Reader Q&A

Find answers to our readers' questions or send us your question for an upcoming issue.

Q.

What is the minimum required percentage of an ingredient that a food manufacturer must disclose when using that ingredient?
S.P., California, Food Manufacturer

A.

All ingredients that are used in a food must be disclosed in the Ingredient Statement on the label. Ingredients must be listed in descending order of predominance by weight. A statement such as "Contains 2% or less:" may be used at the end of the Ingredient Statement and ingredients thereafter do not need to be listed in order of predominance. Processing aids and incidental additives that have no functional or technical effect in the finished product are exempt from ingredient labeling. See Reader Q&A Archive for more information about incidental additives and processing aids.


What matters in food labeling

Food Label News, now in its 13th year, is a monthly e-newsletter reaching over 7,500 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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