The Law Behind Food Labels 11/28/2016. Nutrition Facts Updates

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Corey Blankenship
5 years ago
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Sponsor Disclosure: Support for this presentation was provided by the Foodservice Express division of Med-Diet, Inc. The material herein is for educational purposes only.

1 Sponsor Disclosure: Support for this presentation was provided by the Foodservice Express division of Med-Diet, Inc. The material herein is for educational purposes only. Reproduction or distribution of these materials is prohibited except as expressly provided by Med-Diet, Inc. or the presenter. Copyright 2016 Med-Diet, Inc. All rights reserved. 1 The Law Behind Food Labels Nutrition Facts Updates 1

2 Objectives Be aware of changing regulations Discuss the revised food label to be able to apply to daily use Understand label claims and evaluate for target populations Background U. S. Food and Drug Administration Oversees items that account for $0.20 of every dollar you & I spend. In the beginning 1862 started as Dept. of Agriculture with one guy in a lab 1906 Food and Drug act was the start of today s FDA ~15,000 employees and $4+ billion budget 2

3 Food Labels = Serious Business Food labels cannot be misleading. Presence and absence of information is relevant Words, brands, logos, pictures Label = label + website and any print material Nutrition Facts Face Lift Original Nutrition Facts is 20 years old Products following NLEA must be manufactured with revisions before / on July

4 Practice Tip Revised labels are in the market now you don t have until July of 2018 to get ready to talk to consumers. 4

5 Emphasis on serving size Emphasis on calories per serving; note calories from fat is gone Serving sizes are updated to reflect what people eat/drink today. Serving sizes are NOT about recommending amounts to consume. Similar foods will have similar serving reference amounts 5

6 Practice Tip Manufacturer s don t get to make up their package serving size The FDA specifies the RACC Reference amounts customarily consumed The 2016 revised servings sizes helped with course correction for portions No longer report calories from fat New definitions Added sugars is new 6

7 Fiber Defined Dietary fiber is defined as non-digestible soluble and insoluble carbohydrates (with 3 or more monomeric units), and lignin that are intrinsic and intact in plants; isolated or synthetic non-digestible carbohydrates (with 3 or more monomeric units) determined by FDA to have physiological effects that are beneficial to human health. Fiber Defined Suggested physiologic effect for fiber to be recognized: Total/LDL cholesterol lowering, postprandial blood glucose lowering, increased fecal bulk and laxation, colonic transit time, blood pressure lowering, SCFA production, modulation of colonic microflora, weight loss or maintenance and satiety. 7

8 Fiber Allowed: Beta-glucan soluble fiber Psyllium husk Cellulose Guar gum Pectin Locust bean gum Hydroxypropylmen thylcellulose FOR NOW.. Missing from the list: Acacia gum Soy fiber Bamboo fiber Oat fiber Pea fiber FOS Inulin And others What is an Added Sugar Sugars that have been added during processing or packaging of a food Examples: sugars, honey, sugar from syrups (e.g. agave, brown rice, corn), naturally occurring sugars that are isolated from a food and concentrated (e.g. fruit juice concentrate) Sugar alcohols optional to declare with carbohydrates unless a sugar claim is made. 8

9 Practice Point Be prepared to help consumers navigate sugars / added sugars Beware the healthy halo Brown rice syrup, agave syrup, honey, maple syrup Revised to reflect nutrients of concern 9

10 Changes to Daily Reference Values (DV) 27 of 34 nutrients have changed 10 increased 17 decreased 7 stayed same 1 new addition (added sugar) 10

11 Practice Tip Foods / Beverages sold into retail space must follow NLEA Food Labeling Includes dietary supplements Medical Foods optional to follow Tube feeds, modulars, etc. Original New 2016 Notes 11

12 Original New 2016 Notes About those Label Claims Healthy Natural Organic GMO-Free 12

13 Claiming Healthy Guidance = recommended but not required Healthy = Implied nutrient content claim Evaluation in process to update criteria Current guidance is from 1993 Interim updates: fat, potassium, vitamin D FDA has discretion to enforce their guidance Claiming Healthy Conditions for the Use of "Healthy" Individual Food Seafood/Game Meat Meal/Main Dish g fat /RACC & /100g TOTAL FAT low fat < 5 low fat SATURATED FAT> low sat fat < 2 g sat fat /RACC & /100g low sat fat SODIUM 480 mg /RACC and /l.s.; or /50 g, if RACC is small 480 mg /RACC and /l.s.; or /50 g, if RACC is small 600 mg /l.s. CHOLESTEROL disclosure level < 95 mg /RACC & /100 g 90 mg /l.s. BENEFICIAL NUTRIENTS Contains at least 10% of DV /RACC for vitamins A, C, calcium, iron, protein, or fiber except: raw fruits and vegetables; or a single ingredient or mixture of frozen or canned single ingredient Contains at least 10% of DV fruits and vegetables (may /RACC for vitamins A, C, include ingredients whose calcium, iron, protein, or fiber addition does not change the nutrient profile of the fruit or vegetable); enriched cerealgrain products that conform to a standard of identity in 21 CFR 136, 137, or 139. Contains at least 10% of the DV /l.s. of two nutrients (for a main dish product) or of three nutrients (for a meal product) of vit. A, vit. C, calcium, iron, protein, or fiber. FORTIFICATION Per 21 CFR Per 21 CFR Per 21 CFR NOTE: l.s. = labeled serving; RACC = Reference Amount Customarily Consumed per Eating Occasion; small RACC = 30 g or less, or 2 tablespoons or less 13

14 Claiming Natural Not defined Hard to define FDA stance is natural means nothing artificial or synthetic No added color; no artificial flavors and no synthetic substances What is missing from guidance is how to categorize: Food production methods, food processing or manufacturing methods, use of pesticides Claiming Organic No FDA definition; falls under USDA Organic food: Produced with environmental condition s Animals receive no antibiotics or growth hormones Plants grown without most convention pesticides, synthetic fertilizers, bioengineering, or radiation Government-approved certifiers inspect farm Any middleman producer or processer must also be certified CFR Regulatory Text, 7 CFR Part 205, Subpart A Definitions

assures product is at least 95% organic Claiming NON-GMO What is it?

15 Practice Points Not safer or healthier than conventionally grown food Nutrient differences are negligible Claims of better taste are not supported by evidence The USDA organic seal assures product is at least 95% organic Claiming NON-GMO What is it? The process of intentionally making a copy of a gene for a desired trait from one plant/organism and using it in another 15

16 Claiming Non-GMO Currently voluntary to label non-gmo or GMO food GMO = bioengineered food FDA does not use the terms genetically modified or genetically modified organism USDA is working on regulations ~2 years to rule due date Claiming Non-GMO FDA s suggested statement examples: Not bioengineered. Not genetically engineered. Not genetically modified through the use of modern biotechnology. We do not use ingredients that were produced using modern biotechnology. This oil is made from soybeans that were not genetically engineered. Our corn growers do not plant bioengineered seeds. 16

com Closing Thoughts Food labels Geared to the healthy,

17 Practice Points Beware of false labels there are some foods that cannot be GM Closing Thoughts Food labels Geared to the healthy, average individual Provide factual data; should not mislead Offer excellent teaching moments 17

18 35 Your Special Diet Partner Thank you for participating in today s session! This presentation is intended to provide general information but is not intended to provide medical advice. Presentation Author: Debra Zwiefelhofer, RDN, LD 18

Panel on Defining Healthy and Natural

Panel on Defining Healthy and Natural Panelists: Shirley Blakely, Janet Collins, and Tony Pavel Moderator: Mary Christ-Erwin This image cannot currently be displayed. Natural What is Natural? From a food