Food Labeling and Sugars

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1 Food Labeling and Sugars Kathleen Ellwood, Ph.D. Director, Nutrition Programs Staff Office of Nutrition, Labeling and Dietary Supplements Center for Food Safety and Applied Nutrition-FDA

3 Revision of Reference Values and Mandatory Nutrients Published advanced notice of proposed rulemaking (ANPRM), Nov. 2, 2007 (72 FR 62149; Docket No. 2006N-0488) Over 70 questions regarding reference values that should be used to calculate %DV in Nutrition Facts and Supplement Facts, factors agency should consider; should certain nutrients be added or removed.

4 Question Asked Included Should sugars continue to be included in the Nutrition Facts label?

5 Comments Received Over 20 comments received from industry, consumer groups, professional organizations, individual consumers, trade associations, local, state and federal governments. Majority support maintaining sugars in Nutrition Facts Few recommended the addition of added sugars to Nutrition Facts, and some suggested that FDA set a DV

6 Source: IOM Meeting on FOP Consumer Research Plan Two independent experimental studies to collect consumer data: On-line; randomly assign participants to see different labeling schemes and ask them to tell us their take-aways from the label they see Take-aways include: Which product they would purchase How much a product has in calories, fat, sugar, etc. How credible and helpful a scheme is We also want to examine the impact of FOP schemes on their viewing of the Nutrition Facts label (published notice: 74 FR 62786, Dec. 1, 2009) L. Fraser, 2 February 2010

7 9 Schemes + 2 Controls in the Study on Target Schemes No FOP labeling L. Fraser, 2 February 2010

8 Regulatory issues raised by research schemes Definition of high, medium, and low for certain nutrients Approaches to characterizing the level of sugars Presentation of calorie information on the principal display panel (PDP) System for rating foods

9 Added Sugars Defined in regulation (21 CFR (c)(2)) for nutrient content claims related to sugar content ( no added sugar, without added sugar, or no sugar added ) Includes any ingredient added during processing or packaging that is a sugar (21 CFR 101.9(c)(6)(ii)) or Any other ingredient that contains sugars that functionally substitute for added sugars.

10 Examples Sources of Added Sugars Jam Jelly Concentrated fruit juices

11 MyPyramid Equivalents Defined added sugars as sugars and syrups added during processing or preparation. Developed list of added sugars commonly used as ingredients in foods - dextrose, glucose, and sucrose

12 Source: IOM Public Meeting on FOP Identify criteria underlying FOP systems, evaluate their scientific basis Review and comment on FDA proposals for: Draft high/medium/low criteria for FOP nutrients Draft guidance for FOP calorie/serving size information Use of an added sugars versus total sugars on FOP Inclusion of only nutrients to limit on FOP (i.e., total fat, saturated fat, sodium and added sugars) Recommend, as appropriate, other factors FDA should include, and the scientific basis for recommendation J. Leighton, 2 February 2010

13 Source: IOM Public Meeting on FOP Factors considered by FDA in developing nutrient criteria for claims Public health significance Reference values for intake Distribution among food groups How do reference values for daily intake apply to individual foods, meals, or main dishes? B. Schneeman, 2 February 2010

14 Questions related to nutritional criteria How can the nutritional criteria developed by FDA be used in front-of pack labeling systems? Which criteria are applicable? Does the current approach apply to front-of-pack systems? Are there additional nutrients or factors that should be considered? What is the evidence base for these factors? Some examples: added sugars, nutrients to encourage, food categories to encourage. B. Schneeman, 2 February 2010

15 References for nutrient levels that have not been set (e.g. sugars) 2005 Dietary Guidelines for Americans: Choose and prepare foods and beverages with little added sugars or caloric sweeteners... Discretionary calories in 2000 calorie diet Dietary Reference Intakes (Macronutrient report, 2005)... there is insufficient evidence to set a UL for added or total sugars.... a maximum level of 25% or less of energy from added sugars is suggested based on decreased intake of some micronutrients... Nutrition Standards for Foods in Schools (IOM 2007) Snacks, foods, and beverages provide no more than 35% of calories from total sugars per portion as packaged.

16 Questions Are these references relevant for setting criteria? Are there other references or factors that FDA should consider?

17 Additional Challenges To Including Added Sugars Compliance - analytically naturally occurring sugars are indistinguishable from added sugars - would need to calculate amount of added sugars in a product based on information identified and supplied by manufacturers, such as recipes, formulations, or any information that reasonably substantiates labeled level.

18 Additional Challenges To Including Added Sugars Continued Compliance -manufacturers would need to maintain records sufficient to substantiate the amount of added sugars -would need to provide to FDA records on request Currently FDA does not have authority to require that manufacturers allow record examination

19 Additional Challenges To Including Added Sugars Continued Reformulation of food products - replace with ingredients that have similar health effects

Nutritional Criteria for Labeling Claims

Nutritional Criteria for Labeling Claims Barbara O. Schneeman, Ph.D. Office of Nutrition, Labeling and Dietary Supplements Center for Food Safety and Applied Nutrition/ Food and Drug Administration Department