The evolving regulatory and consumer demands for “healthy” products with “clean labels” are challenging food and beverage manufacturers in North America. How can sugar, sodium and fat levels be reduced in products in order to meet public health goals, yet the products still retain a “crave-able” flavor and texture to satisfy consumer expectations?
In the United States, two different regulatory organizations oversee food labeling for different product types. The first post in our blog series broke down which food products fall under the labeling jurisdiction for the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA), as well as how the above affects a product’s statement of identity. Now that we’ve established that base, we will delve deeper into the various differences between USDA and FDA food labeling, from the way nutrition claims are handled to safe handling instructions and everything in between. Below are six essential differences between food labeling guidelines for the two regulatory bodies:
The claims and information on a product’s label allow customers to make informed purchasing decisions. However, consumers may not realize when choosing between a frozen veggie or sausage pizza that the information on the labels for these two similar products is actually regulated by two different government agencies.
The United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) oversee labeling for food items sold in the United States. The labels on products regulated by these two entities do share many common features, such as a statement of identity, net quantity declaration, nutrition label, ingredient statement and responsible party information. However, there are some differences in the information found on their respective labels. As part one of our two-part series on the differences between USDA and FDA labeling requirements, let’s examine the overlapping product categories and how the statement of identity can vary based on which entity oversees your product type. Continue Reading
The old saying is to never judge a book by its cover, but consumers regularly judge a food item by its label. Increasingly, customers are spending more time reading every part of a product’s label before they buy it, from the claims on the front to the nutrition information to the ingredients list. Here at Mérieux NutriSciences, our Labeling Compliance & Nutrition Services team works to help food manufacturers create compliant food, menu and nutrition labels with federal regulations, including Food and Drug Administration (FDA), United States Department of Agriculture (USDA) and Health Canada. Continue Reading
It’s already been a month since the menu labeling compliance date of May 7, 2018 has passed! Can you believe it? Many restaurants and food service establishment teams are breathing a sigh of relief now that their menus are compliant, but do you know what you need to focus on next regarding menu labeling? To help shed some light on menu maintenance and future trends, read my responses to the 5 key questions you may have now that the compliance date has finally come and gone.
1) How is the Food and Drug Administration (FDA) enforcing these regulations? The FDA has said that they will be working with restaurants to make sure they are complying with menu labeling regulations accurately. However, it is unknown if the FDA will have an enforcement plan and charge fines for non-compliance in the future. Continue Reading
Supplier verification, as mandated by the Food Safety Modernization Act (FSMA), evokes sentiments such as the Russian proverb “trust but verify” or the expression “don’t buy a pig in a poke.” Food manufacturers are now required to monitor the origins of their ingredients closer than ever before. The FSMA food supply chain program requirements expect food facilities and importers to understand the food compliance history of their suppliers. But should firms also be expected to verify the controls of their suppliers’ ingredient suppliers? Continue Reading
A recall is a potential source of anxiety for any food manufacturer, but, if conducted effectively, recalls can be an invaluable tool for protecting a company’s reputation, brand image and sales. However, a recent government study has identified deficiencies in the food recall processes of the Food and Drug Administration (FDA), which has prompted the agency to propose new policies for improving the oversight, communication and implementation of its recall process. Continue Reading
With the new Nutrition Labeling Regulation deadline quickly approaching, the addition of one small line is creating a lot of buzz – added sugars. When the Food and Drug Administration (FDA) announced the changes to the Nutrition Facts Label in 2016, they included a requirement for the label to display added sugars, both in grams per serving and the percent Daily Value (%DV). Manufacturers have since been working to update their product specifications with added sugar values, companies are working to calculate the amount of added sugar in their products and consequently, consumers are beginning to see these values appear on the labels of the foods they eat. Although this new information is meant to help inform, both food manufacturers and consumers alike are unclear as to what counts as an added sugar and how much of it should be consumed. Continue Reading