FDA Food Labeling Regulations Overview



hi my name is Dan and today we're going to talk about FDA Nutrition Facts label regulations this information is current as of May 14th 2013 the audience is for those who are selling food items in the United States for the regulations um a good starting point is the FDA guidance document and in this document it talks about the food regulations but it's a general overview or the table of contents in a nice Q&A section for the regulations detail there is actually a detailed one where this each regulation line well line and you can look at this if you have questions about a specific rule the last one talks about an ingredient list and allergen regulations for any further regulations we ask that you check your local state county regulations for any more rules now could you do it yourself you could with rather laborious what you have to do is implement every regulation stated previously implement every graphic rule is the ingredient list in allergen and write the algorithm to calculate data to say the ministry invites it use a third party to generate flavor now what is the nature of Facts label the label consists of three primary components the label the ingredient list and allocation do you need a label two notable exemptions are for small businesses that we have gross fruit sells less than $50,000 your new label and you don't make me nutrition plans or you serve food and restaurants also state and local county rules may be in play but you have to make sure to check how it plays the federal law now there are many benefits of having a food label even if you're exempt you should consider having one having a label provides the legitimacy for a food product for example customers are often trained to look at a food label even though they do not read it so a customer may look at your package and just turn it around and that food label isn't there they don't see that familiarity that they see in other packages the second thing is having a label gives you a data point for sales so knowing how many calories and nutrients can help you do demographic targeting so for example if we were to make a some type of workout bar and it's 200 calories you would actually maybe wanted to have higher calories because for those who go hiking may need those calories on the converse if you are soliciting a health product for a health-conscious market you want to make sure that those colors maybe a little bit lower and perhaps higher in fiber and of course having algin statement mixtures ensures your customers are saying now a labels actually generated a lot with the help with the USDA standard reference 25 this is actually a database provided by the USDA and what the USDA did is they have these scientific labs where they burn food and they do extractions so they may have an apple and they burn it and with a comment kelly Robert earth they would extract how many calories and figure out how many vitamin A C accelerate at the end of the day the USDA and other private labs have done all this work typically in day response one of the key things that most people don't know is you do not need to actually submit your food to a lab what you need is your food composition and then you you can generate the label face off now the Nutrition Facts label has several components in them and we'll go over each in the next the first part is a serving description the serving description under the first line that has something called serving size and the serving size is what is one typical Severinsen when we eat so for example if your package or your selling cookies and you had a large cookie you might say one to quizzer means one cooking or if you have hot sauce or ketchup you may say that what typical serving is one tablespoon if you're unsure about what one typical serving is take a look at an existing food package of a similar product you have and just reference that the second thing is the servings per container this asks how many sir–my turn your container so if you have one serving which is a one cooking you have twelve cookies your servings per container would be 12 second part of the label is macronutrients now you see here there are a couple parts to it it starts off with calories and then this some of the things like total fats cholesterol sodium total carbohydrates so you notice on the left side you'll see weights like grams and milligrams on the right Tate is dating value the daily value percentage is something established for the FDA that states that this is the percentage of the nutrient you are allowed to have of the day so if I consume one cup of whatever this product is I will have consumed 20% of the fat that I'm allowed for the day the next thing here is your notice that there are optional micronutrients such as polyunsaturated fat monounsaturated fat potassium so let's say if you have something with like avocados and I'm a high polyunsaturated fat mom you actually would want to feed that because that would be a health benefit to those who are conscience of eating the next thing is macronutrients micronutrients consist of traits vitamins and minerals as you notice here what's different is there are no gram or weights there's only a daily body percentage for labeling you there are only four that required vitamin A vitamin C calcium and iron and everything else is optional from vitamin D to manganese now if you happen to have something that has some micronutrients like a lot of vitamin b6 then we recommend that you include it if it helps your entire profile the next part is a nutrition description this talks about just some basic nutrition facts this is a static information and this doesn't change the last part is an ingredient list and allergy list for the ingredient list it has to be sorted in terms of the heaviest analytes so in this example flowers heaviest for the sugar beans is heavy also below that you have to do an allergen list so you see these are the allergens are here if you have flour for example you would say contains won't now for aloud label types the USDA allows for label types here and we'll go through each in the next lines the first type is the vertical label and this is the most standard type of label and you want to use this if it fits in your package so examples are jars and boxes the next one is a long tap label and these are good for packages that are more horizontal than vertical and a good example is candy packages the third wins a short time label is similar to the last one but you notice that the nutrition description is dropped and the Nutri nutrients are abbreviated the last one is a linear label where it's good for small packages but you notice of the format it's kind of hard to read and try to avoid this as customers will have a hard time trying to see what nutrients are in there at the end of the day there's a some very specific rules like how many inches their packages are to allow certain labels but the general rule of thumb is the bigger the label size for your package is the better so what do you need to generate your label first off you need ingredient write down in your recipe in this example we have 100 cookies and you can see each ingredient is broken down so once butter without salt sugar and eggs and you'll see that as things are listed in grams like 141 grams a gram 63 grams late nights some third party label tools allow you actually tell some selection items so if you say to apples you couldn't actually select two apples but the end of the day a few major things in grams that's gonna make the most accurate label the next thing is you need to note amount so if one it cookies is this recipe in the US 24 you need to know that US 24 and lastly you need to weigh the amount 1 yield so at the end I'll weigh them on with one cookie so once you generate a label or we recommend is you don't wait to the end and do it the beginning of the recipe formulation process so why if you start generating labels at the beginning of your formulation process you generally know the nutrition profile so if you're joining something and you see it's really high in calories and you're entering a health market you may want to treat your estimate by maybe cutting out sugar and if you're able to cut down the sugar and it still tastes good then at the end of the day you may have saved money and created a healthier product good from the market at the end of the day use the label formulation as a tool in your process that you know the nutrient information and it helps you with your different marketing we're targeting there are certain things that are probably going to happen if you're a Bates good like a croissant croissant and a lot of buttering pastries are always going to have high calories and it's important for you to know that so when you go into the market so in looks at oh the side calories you might want to mark it as a treat or you might want to market this as something not in a health-conscious market the other thing is if you're using a lot of fresh ingredients let's say for example you're making a salsa salsa are gonna have some really also marked with your trim profiles so they have high amounts of vitamin A vitamin C and when you go out to market you can stay like wow no this is a has a high amount of all these nutrients here so when you sell it to your customers now for general label you have several options available and these are some of our competitors on the first is Misha and they have a product called food processor this is a product where you have to install the application computer and there's a high upfront cost ooh there's also a menu calc where is a web based site where you buy a label and you can generate it as unique form in Yuto what we have is a subscription plan so you can join an unlimited amount of nutrition labels as you need because what we feel is the label isn't just at the end of the process but its duration of your food formulation the end of the day you have any questions feel free to contact us at contact admin telecom or visit our website at www.att.com/biz

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