This year, the Chicago Section IFT Symposium and Suppliers’ Night focused entirely on the hot topic of Clean Labels. During one popular session, a moderator asked a panel of consumers several questions regarding the Food and Drug Administration’s (FDA) undefined term, “clean label,” and marketing claims surrounding the term such as natural, which has also not been defined by the FDA. Research from Mintel was presented demonstrating how claims like, “no additives,” “no preservatives” or “non-GMO,” are becoming more commonplace. Below are four key takeaways our experts found most valuable from Chicago IFT 2017. Continue Reading

If you follow the North American food regulatory trends, then I am sure you have noticed the torrent of new U.S. food regulations from recent years slowed to a trickle this year. While the implementation of the Food Safety Modernization Act (FSMA) is ongoing, the Trump Administration’s order to eliminate two regulations for every new regulation seems to have hindered the agencies responsible for issuing new regulations.    Continue Reading

The nutrients found in foods provide our bodies with energy for growth and repair, as they are composed of carbohydrates, protein, fats, minerals and vitamins. Carbohydrates make up a group of organic compounds that include sugars and starches, while proteins are important for growth and repair, and fats or lipids can supply more than twice the amount of energy as carbohydrates or proteins. The amount of a given nutrient found in a food item can be determined using analytical chemistry tests. Continue Reading

High in Vitamin A. Excellent source of Calcium. Low in Sodium. It’s nearly impossible to find a food label that doesn’t display a nutrient content claim. So what exactly is a nutrient content claim?

Nutrient content claims characterize the value of a vitamin or mineral in a food, as defined by the Food Drug Administration (FDA). To better understand these claims and their use, read our five facts below! Continue Reading

Whether you’re buying a bag of chips from a vending machine or reaching for an apple from the fruit bowl, everyone enjoys snacking. In fact, I’m thinking about having a snack right now! But what if your snack could actually work to your body’s favor, in addition to being a treat you look forward to? Our Biofortis scientists explored this concept in recent studies and presented their findings with posters at the Experimental Biology conference last month in Chicago. Continue Reading

Did you know federal health authorities have estimated 44% of the sodium consumed by Americans comes from only 10 types of food? According to the U.S. Centers for Disease Control and Prevention, the diet of 90% of Americans exceeds the recommended dietary sodium level for optimal public health. The high sodium levels found in many processed foods have triggered calls for food companies to reduce the salt content of food products; however, eliminating this valuable additive from food products can be a complex process. Continue Reading

The United States and Canada have both made significant changes to their nutrition labels in the past year. In response, food manufacturers are dusting off each product’s Certificate of Analysis (COA) to create new nutrition labels in order to comply with updated regulations. But food manufacturers should consider how old their nutrient data is before using it to create a new label. Before sending those new labels to print, check to make sure your nutrient values are still usable.  Continue Reading

On the regulatory front, 2016 presented many challenges for the North American food industry. While the year featured the initial implementation of FSMA regulations and passage of the GMO labeling law, the North American food industry was also confronted by a slew of regulatory changes related to food labeling.

Last year, the food industry monitored the development of several potentially significant regulatory initiatives with upcoming compliance dates, including the revision of the FDA Nutrition Facts Panel (July 26, 2018), menu labeling for restaurants (May 5, 2017) and the withdrawal of the GRAS status of PHOs (June 18, 2018). Continue Reading