IDFA Update for NADRO

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Kristina Andrews
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1 IDFA Update for NADRO July, Cary Frye Vice President, Regulatory & Scientific Affairs International Dairy Foods Association Washington, DC

2 What is IDFA? Represents the nation's dairy manufacturing and marketing industries and their suppliers Milk Industry Foundation (MIF) National Cheese Institute (NCI) International Ice Cream Association (IICA) IDFA's nearly 200 dairy processing members run nearly 600 plant operations, Together they represent more than 85 percent of the milk, cultured products, cheese, ice cream and frozen desserts produced and marketed in the United States. 2

3 What s IDFA Working On?

4 Nutrition Policy Impact on Dairy 4

Fruits, especially whole fruits Grains, at least half should be whole grains A variety of protein foods, including seafood, lean meats, poultry eggs,

5 Focus on Healthy Eating Patterns Healthy eating patterns - Mediterranean, the U.S.-Style and the Vegetarian-Style: Fat-free or low-fat dairy A variety of vegetables dark green, red, oranges, legumes (beans and peas), starchy and others Fruits, especially whole fruits Grains, at least half should be whole grains A variety of protein foods, including seafood, lean meats, poultry eggs, legumes, nuts, seeds and soy products Oils Dairy group includes milk, lactose-reduced milk, yogurt, frozen yogurt, dairy desserts, and cheeses. Cream, sour cream and cream cheese are not included due to their low calcium content 5

used as a sweetener in other food products Less than 10 percent of calories 2000 calories diet - 50 grams of

6 Nutrients of Concern (i.e. under-consumed) Calcium, Potassium, Vitamin D, Fiber Added Sugars Defined as syrups and other caloric sweeteners used as a sweetener in other food products Less than 10 percent of calories 2000 calories diet - 50 grams of added sugars daily. Ice cream, yogurt, and flavored milk only account for 4% of the added sugars in our diet (47% of added sugars are from sugar sweetened beverages) Sodium/Salt Limit of 2300 mg for the general population 1500 mg for specific populations, such as those with high blood pressure Saturated Fat Less than 10 percent of calories 2000 calorie diet 22 grams daily Full-fat dairy, butter and cheese sources of saturated fat

7 Dairy Remains an Under-consumed Food Group 7

My Plate, My Wins Suggestion to make healthier choices still can accommodate dairy foods people like Order cheese with your egg sandwich Grab chocolate

8 My Plate, My Wins Suggestion to make healthier choices still can accommodate dairy foods people like Order cheese with your egg sandwich Grab chocolate milk Treat yourself to a scoop of frozen yogurt Need to take into account the sodium, saturated fat or added sugar not exceed the recommended limits. 8

9 Per capita consumption of fluid milk products has been on a downward trend for decades 3% 2014

10 Texas WIC Milk Sales Sales ( MM gal.) Reduced Fat, Low Fat & Non Fat Milk 17.2% % -4.34% -6.15% % % % -4.04% -3.28% -3.54% (Oct- % Change in WIC Total Milk Sales from Prior Period Jan) 2016 (Oct- Jan) % Change WIC Clients from Prior Period 10

breakfast with 2015 Dietary Guidelines for Americans Allow for low fat flavored milk and possibly larger sizes USDA to review crediting of meat

11 How do we increase dairy/milk consumption to recommended levels? Child Nutrition Authorization Bill 2015 Opportunities for milk and yogurt USDA to study and align milk and dairy options in school lunch and breakfast with 2015 Dietary Guidelines for Americans Allow for low fat flavored milk and possibly larger sizes USDA to review crediting of meat alternate for yogurt and Greek Yogurts Higher protein yogurt would count for larger serving of meat USDA to study milk options redemption rate for WIC program Goal to reinstate Reduced Fat Milk (most popular at retail) for kids and moms

12 Sweeping Changes for Food Labels 12

13 Emphasis on Calories Updated Serving Size Updated Daily Values New Added Sugars Total Sugars DV for added sugars Change in nutrients required Actual amounts New footnote 13

How and why serving sizes changed Recommended Amount Customarily Consumed (RACC) Milk/Fluid

- 1 cup of milk) Yogurt RACC would change to 6 ounces -170 grams (down from 8 ounces) 4 ounce/6

as serving size Cheese RACC for most cheeses would stay the same at 30 grams (1 oz.

14 How and why serving sizes changed Recommended Amount Customarily Consumed (RACC) Milk/Fluid Dairy No change in serving size (240 ml. - 1 cup of milk) Yogurt RACC would change to 6 ounces -170 grams (down from 8 ounces) 4 ounce/6 ounce/8 ounce containers would all remain one serving Multi-serving packages would use 6 ounces as serving size Cheese RACC for most cheeses would stay the same at 30 grams (1 oz. (28 grams) for bulk cheese) and cottage cheese (110g cup) Beverages Carbonated and non-carbonated (ice tea, lemonade, water, flavored water) increased from 12 to 20 fl. oz.

Serving Size/RACC RACC for packaged ice cream,

pint would need to be labeled as 1 serving

15 Serving Size/RACC RACC for packaged ice cream, frozen desserts and novelties would increased to 2/3 cup (from ½ cup) Containers up to (but not including) 10.6 fl oz. pint would need to be labeled as 1 serving Containers from 10.6 fl. oz. up to 1 pint would need to label per 2/3 cup serving and per whole container

since they are compared on same 1 cup serving size But inherent claims fat free or low fat

16 Impact on Claims Increased serving size and change in Daily Values will affect ability to make claims Comparative claims such as Light and Reduced Fat Reduced Sugar would not change since they are compared on same 1 cup serving size But inherent claims fat free or low fat will now be based on the larger 2/3 cup RACC and will require reformulation or loss of claim 16

Dual Colum Nutrition Information Single serving requirements change Foods with less than 200% of RACC are single servings For milk: 8 oz. but less than 16 oz.

17 Dual Colum Nutrition Information Single serving requirements change Foods with less than 200% of RACC are single servings For milk: 8 oz. but less than 16 oz. containers labeled as single serving Dual Colum Labeling Food with 200% - up to and including 300% of RACC (2-3 servings) will require dual column labeling serving and whole container nutrition information Pint of ice cream, 16 oz. container of milk

Nutrition Fact Label Changes Implications for milk Daily Values (DV) : Recommended Daily Allowance for Nutrients Protein, sat fat, trans fat, cholesterol, stay the same Total fat 65 g 78 g Total

A 1500 mcg 900 mcg (good source) Changes in Milk s Nutrients Than Can be Voluntarily declared Phosphorous, vitamin B12, Riboflavin (remain excellent source) Niacin (remains good source) Zinc 15 mcg

18 Nutrition Fact Label Changes Implications for milk Daily Values (DV) : Recommended Daily Allowance for Nutrients Protein, sat fat, trans fat, cholesterol, stay the same Total fat 65 g 78 g Total Carbohydrates 300 g 275 g Dietary Fiber 25 g 28 g Calcium 1000 mg 1300 mg (remains excellent source) Vitamin D 10 mcg 20 mcg (excellent good) Potassium 3500 mg 4700 mg (no longer good source) Vitamin A 1500 mcg 900 mcg (good source) Changes in Milk s Nutrients Than Can be Voluntarily declared Phosphorous, vitamin B12, Riboflavin (remain excellent source) Niacin (remains good source) Zinc 15 mcg 11 mcg (NEW good source Selenium 70 mcg 55 mcg (NEW good source) Pantothenic acid 10 mg 5 mg (NEW good source) Milk ( 8 ounce serving ) will now be a good or excellent source of 11 essential nutrients, but not potassium 18

New Focus on Added Sugars New declaration for Added Sugars New DV 10% or recommended calories 50 g/day Definition: Sugars that are either added during the processing of foods Or are packaged as such

19 New Focus on Added Sugars New declaration for Added Sugars New DV 10% or recommended calories 50 g/day Definition: Sugars that are either added during the processing of foods Or are packaged as such Includes sugars (free, mono and disaccharides), sugars from syrups and honey Sugars from fruit or vegetable juice concentrates that are in excess of what would be provided from the same volume of 100% fruit or vegetable juice of the same type Exclusions for 100% juice, fruit concentrates in jam, jelly or fruit spreads Flavored milk, yogurt, ice cream containing both natural (lactose) and added sugars, would need to provide records access to FDA to prove accuracy of labeling 19

New Definition for Dietary Fiber No longer based on analytical methods Definition includes: Intrinsic and intact naturally-occurring fibers Includes: Brans obtained by grinding Non-digestible

20 New Definition for Dietary Fiber No longer based on analytical methods Definition includes: Intrinsic and intact naturally-occurring fibers Includes: Brans obtained by grinding Non-digestible carbohydrates created during normal food processing Isolated or synthetic fibers determined by FDA to have a physiological health benefit Includes: Beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose Excludes: Prebiotic fibers such as inulin and oligofructose can still be used but will not count as fiber Records will be required if food contain mixtures of naturally occurring and other non-digestible carbohydrates 20

with less than $10 million in annual food sales, the compliance date

21 Compliance Dates for Label Changes Manufacturers with more than $10 million in annual food sales will be July 26, 2018 Manufacturers with less than $10 million in annual food sales, the compliance date will be July 26, 2019 Estimated that 800,000 labels will need to change!

alleging consumers are mislead by natural claims when ingredients are synthetically derived or from biotechnology FDA announced a

22 New Development for Natural Claims No federal regulations for natural, all natural, 100% natural FDA policy: prohibits labeling natural if synthetic or artificial ingredients or added color that a consumer would not expect in a product Class action lawsuits alleging consumers are mislead by natural claims when ingredients are synthetically derived or from biotechnology FDA announced a request for comments on Natural labeling claims What the definition should include or exclude How the claim should be allowed to be used on labels. 22

23 Wasted Food is On the Agenda 23

Photo of average annual American family food waste by National Geographic, October 2014. Buzby, Jean C.

The Value of Retail and Consumer Level Fruit and Vegetable Losses in the United States. Journal of Consumer Affairs 45, no.

24 Photo of average annual American family food waste by National Geographic, October Buzby, Jean C., Jeffrey Hyman, Hayden Stewart, and Hodan F. Wells. The Value of Retail and Consumer Level Fruit and Vegetable Losses in the United States. Journal of Consumer Affairs 45, no. 3 (2011): The average U.S. consumer wastes 1.1 lbs. of food per day, lbs. per person each year Food waste from the average American family of four adds up to 1,606 1 lbs. of uneaten food annually.

25 Expired? Food Waste in America Video Expired? Food Waste in America Video 25

announced use of Best if Before for non-perishable Great Value Foods Congressional hearings and proposed Federal

26 What s is Happening with Code Dates? Voluntary initiatives by the food industry to standardize food code dating and educate consumer Walmart announced use of Best if Before for non-perishable Great Value Foods Congressional hearings and proposed Federal Legislation Some state bills also considered Change from Sell by to Best if Use by or Best by dates Clarify messages about food safety and freshness Is this the time to change outdate dairy laws?

27 A deep dive: Olympics

28 9 OUT OF 10 U.S. Olympic athletes grew up drinking milk. We validated milk s place on the Olympic stage. 28

29 17,000 stores We re bringing the power of the rings to consumers. 29

30 Perry Baker, Rugby Jen Kessy, Volleyball Caitlin Leverenz, Swimming Elizabeth Beisel, Swimming Danell Leyva, Gymnast Kristin Armstrong, Cycling We re powering Team USA. 30

31 Questions?

Informing WIC Food Package Recommendations: Dairy Manufacturers Perspective

Informing WIC Food Package Recommendations: Dairy Manufacturers Perspective Cary Frye Vice President, Regulatory & Scientific Affairs International Dairy Foods Association Washington, DC www.idfa.org What