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

The choice between eating a salad or a frosted donut may seem obvious in terms of nutrition, but for many of us, this can be a difficult decision. Despite our knowledge of the health benefits of fruits and vegetables, the majority of Americans are still failing to follow the federal dietary guidelines. In fact, a recently published study revealed that only 1 in 10 of American adults consume the recommended amounts of fruits and vegetables (CDC, 2017). Continue Reading

Maybe you’ve heard the buzz, or maybe you’ve even seen it on one of your favorite food products – the FDA Nutrition Facts Label got a major makeover. When we consider the brief history in nutrition labeling in the United States, this revision to existing regulations was long overdue. Let’s take a look at the history of the Nutrition Facts Label to get a better understanding of why these changes were much needed. Continue Reading

Would you be prepared if the FDA showed up at your facility unexpectedly to perform a swabathon? The FDA is conducting these elevated inspections by swabbing ready-to-eat (RTE) and high-risk food manufacturing facilities in search of foodborne pathogens. To help prepare manufacturers for these swabathons, our subject matter expert, Tim Freier, Ph.D., sat down to answer some questions posed by food industry professionals following our recent swabathon webinar, which is available to stream on-demand for free. Continue Reading