Survey Results - Top Delays in Food Labels Work
In March and April 2008, Food Label News asked
readers to report back to the newsletter
indicating what factor is most likely to slow
label development projects. Readers were to
consider four factors or to identify a factor
not listed. The factors and percents (rounded)
chosen by readers were:
formula stability and shelf life issues - 0%
product positioning and front-of-pack label
development - 0%
Nutrition Facts and ingredient/allergen
labeling - 30%
nuances of understanding FDA food label
regulations - 30%
other (please specify) - 40%
Of the 40% choosing "other", all indicated that
compiling accurate, detailed nutrient data for
ingredients was the factor most likely to slow
food label work.
Karen Duester, president of Food Consulting
Company, explained to Food Label News that the
company's service providers are also frequently
faced with incomplete data from suppliers.
Despite lack of data, Duester said labelers are
obligated to report accurate nutrient values in
Nutrition Facts. Labelers must utilize a
combination of deep food composition knowledge
and professional wisdom to find or reasonably
deduce values when complete nutrient data are
not readily available.
Reader Q&A above and corresponding
article for an explanation of the process used
by Food Consulting Company to report accurate
Nutrition Facts values.
Commentary: A research quality
database that contains complete USDA Data is
indispensable for producing Nutrition Facts.
Food Consulting Company uses
Genesis R&D SQL
by ESHA Research. Karen Duester, company president, has been a
trainer for ESHA software for ten years.