Volume 11, Number 8 - August
2010
Hello from Food
Label News.
As the summer hits full swing, kick back, relax and enjoy
this issue of Food Label News. You'll learn about the
differences in food label requirements between U.S. and
Canada and be introduced to a new series for FDA food label
requirements. Happy August! |
In this issue
you'll find:
Karen C. Duester,
President |
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"Thank you for getting back to us so
fast. This is the second time we have used
your services. Your follow-up and customized
service perfectly meet our expectations.
Thank you."
– Mathieu Senard,
Alter Eco Americas
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Food Labels in U.S. & Canada:
The same and different
The U.S. and Canada have a
long history of harmonizing food label requirements. Yet,
today it is not possible to have a food label that satisfies
the requirements in both countries. Can we simply add French
to a U.S. label and expect the product to effortlessly pass
through Canadian customs?
The answer is a resounding NO.
Each country has different requirements for formatting the
Nutrition Facts ("Panels" in the U.S., "Tables" in Canada –
ah, the differences begin). A sampling of other differences
include:
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Rounding rules: e.g.,
Canada has tighter reporting requirements for trans fat
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Nutrient units: e.g., International Units (IU)
are used for
Vitamin A in the U.S.; Canada uses Retinol Equivalents (RE)
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Daily Value for some
nutrients: e.g., Calcium and Iron
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Ingredient/allergen
declarations: e.g., baking powder requires a
parenthetical listing of sub-ingredients in the U.S. but
not in Canada
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Net quantity of contents statements:
e.g.,
NET WT 4 oz (113g) note no space before the "g" in
the U.S., whereas it appears simply as
113 g with a
space in Canada
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Nutrition/health claims:
e.g.
Canada defines "source of" as 5% or more of Daily Value; in the U.S. this is an undefined claim that cannot
be used unless the "good source" requirement of 10% or
more is met
Labeler beware! The
differences extend beyond labeling to formulation. For
example, not every ingredient allowable in the U.S. is also
allowable in Canada and vice versa; food colors can also be
an issue.
Be aware. Don’t let your
products be the ones detained at the border.
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Keeping You Current
New federal
requirement for restaurant menu labeling: FDA issues a
news release and
federal register notice
seeking comment, in advance of proposed rule to be issued by
March 23, 2011
FDA constituent update and
federal register notice
specifies terms and conditions for voluntary participation
in federal menu labeling program
Concise overview of the law
that establishes new federal requirement for menu labeling
in May 2010 Food Label News
Press reports
indicate more restaurants are now
promoting healthy menu options
and
making more nutrition/health claims
CDC
report includes findings
that 90% of U.S. adults consume too much sodium
Health Canada
issues a
news release about the
Sodium Working Group's report titled "Sodium Reduction
Strategy for Canada"
Petition asks IOM to
re-examine DRI's for EPA & DHA omega-3 fatty acids
FTC
news release and
federal register notice
about probiotic health claim advertising
CSPI
news release on lawsuit for
health promotion claims on vitaminwater labeling
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Understanding the
nuances between U.S. and Canadian labeling and formulation
requirements can be tricky. Access a side-by-side comparison
of nutrition/health claims for the U.S. and Canada
here. |
5 Must-Haves for FDA Food Labels:
Instructional Series
Part 1 of 5
There are five
required components for every FDA-regulated food
label. These requirements are divided into the
Principle Display Panel (PDP, front of the package)
and the Information Panel (IP, right side/back of
the package). PDP requirements include the statement
of identity and the net quantity of contents; IP
requirements include the nutrition facts panel,
ingredient/allergen statement and signature line. In
the next several issues of Food Label News, we will
overview each requirement and what you need to know.
Product Identity
Naming a product can
be challenging. As food companies, we must give
consumers a full description of what's in the
package beyond the brand name. Notice that while
Cheerios is generally understood to be a breakfast
cereal, General Mills is required to state Cheerios
are "toasted oat cereal" on the package's principle
display panel to meet FDA regulations.
In addition, naming a
product must also meet any existing Standards Of
Identity (SOI) requirements. Ice cream, for example,
must have a specified set of ingredients and amount
of milkfat and nonfat milk solids to be labeled as
"ice cream" - otherwise the acceptable product
identity would be "frozen dessert" with other
relevant descriptive terms.
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Once you determine the
correct product identity, it must be placed in bold
prominent lettering (at least half the largest type size, to
be conservative), generally parallel to the base of the
container on the principle display panel. This typically
accompanies a brand name but a brand name is not required. |
Q. |
Our ingredient supplier insists that insoluble fiber
does not need to be included in total calories, however
this would not make sense in context of the 4-4-9
formula. Is it allowable to have insoluble fiber listed
as part of carbohydrates on the Nutritional Facts Panel
but not included in the calorie consideration?
− C.A.,
Established Food Company, Massachusetts |
A. |
In the U.S., your
ingredient supplier's approach is allowed according to
FDA regulations. In Canada however, this approach is not
allowed.
Read more. |
At Your Service
Food
Consulting Company,
founded in 1993, provides nutrition analysis, food labeling
and regulatory support to ensure 100% compliance with FDA
regulations. With over 1,000 clients worldwide, Food
Consulting Company's services are ideal for start-up and
established food manufacturers, distributors, food
importers, brokers, and restaurateurs.
Contact Us for more
information about your food labeling needs.
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2010. Food Consulting Company, Del Mar, CA. All rights reserved. |
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