Volume 15, Number
6 - June 2015
Greetings from Food Label News!
This month we tackle two of the most complex issues for food
labelers. Read the lead article to understand what you need
to know about naming your product. Tell us what challenges
you face in the
Food Label Community and we'll join your
conversation. Interested in another element of the food
label? Peruse the Reader Q&A to learn about the intricacies
of including a percent daily value for protein on your
Nutrition Facts. All the best to you.
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What's in a Name? How to Choose the
Correct Product Identity
It seems obvious to name a product, but all too often it is
not. As food labelers, we must provide consumers with a
complete description of what they are buying as well as
comply with all applicable regulatory requirements.
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An understanding of statement of Product Identity is critical to
ensure that your product is not mislabeled. For example, is the
specific cheese item you are labeling a cheese, cheese spread, or
pasteurized process cheese? Does it meet one of the 70+ standards of
identity found in 21 CFR 133 – Cheeses and Related Cheese
Products?
The place to start is to determine whether a food is standardized (has a
standard of identity) or is non-standard and requires another type of name. Below
are the types of product names and examples of each to guide your
understanding.
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Standard – The name of a standardized food is "Swiss Cheese"
and 21 CFR 133.195 contains the standard of identity for
Swiss Cheese. The product must meet those requirements in
order to be identified as "Swiss Cheese" on the label. |
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Common or Usual Name – When no standard exists, a common or
usual name is used. For example, the CFR does not contain a
standard of identity for cookies, therefore the common name
"Cookies" is used on the label. |
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Descriptive Term – When no standard or
common/usual name exists, the product name must be
appropriately descriptive. An example is "Mexican-style Bean
Dip". |
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Fanciful Name – When no standard or common/usual name exists and the
public commonly knows the product, a fanciful name is used
on the label. An example is "Marshmallows". |
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Once you determine the correct Product Identity, the next
step is to determine how it needs to appear on the label. The
regulations specify that the Product Identity must be on the principle
display panel in bold type, in a size reasonably related to the most
prominent printed matter on the panel (generally considered to be half
of the largest type size), and in lines generally parallel to the base
of the package. |
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What's
News in the Food Label
Community
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Reader Q&A
Find
answers to our readers'
questions or send us
your question for an
upcoming issue.
Q. |
If Protein is listed at 5g on the Nutrition Facts Panel
and the Daily Value (DV) for Protein is 50g, why is the
%DV less than 10%? Isn't 5g equal to 10% DV?
− M.G., Minnesota, Consultant |
A. |
The percentages vary because calculating %DV for protein
is not a simple mathematical calculation. Rather, it is
the actual amount of protein per serving multiplied by
the amino acid score corrected for protein
digestibility, known as Protein Digestibility Corrected
Amino Acid Score (PDCAAS). The resulting PDCAAS value is
then divided by the 50g DV to determine the %DV for the
Nutrition Facts Panel.
Read more. |
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What Matters in Food Labeling
Food Label News,
now in its 15th year, is a monthly e-newsletter reaching
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welcome your colleagues to subscribe for news and insights
about food labels:
www.foodlabels.com/subscribe
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Your Virtual
Food Label Partner
Food Consulting Company,
founded in 1993, provides nutrition analysis, food labeling,
and regulatory support for more than 1,500 clients worldwide.
Our
guarantee: 100% regulatory compliance.
Contact us
for the help you need now.
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© 2015. Food Consulting Company, Del Mar, CA. All rights reserved.
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