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Volume 15, Number
3 - March 2015
Greetings from Food Label News.
With over 9,000 subscribers to Food Label News and 5,000 in
the LinkedIn Food Label Community, were pleased to continue
bringing you news and insights in nutritional analysis, food
labeling, and regulatory compliance. This month we feature
more about restaurant menu labeling and what you need to
know. In your favorite reader Q&A section, we explore
product messaging for a "low carb" snack.
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A Fresh Approach for Compliant
Restaurant Menu Labeling
How will restaurateurs handle the new requirement for menu
labeling? Many are not certain about the best way to proceed
to ensure compliance. Here are some tips for what to
consider as you get your menu items ready for the December
1, 2015, deadline.
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Commit to a master database that
will accommodate change What
is certain is change in suppliers,
sizes, and recipes over time. When
you create a master database, it is
easier to adjust nutrition analyses
without duplicating your work each
time. |
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Determine who owns the process
Whether doing the nutritional
analysis in-house or using a food
consulting company, you'll get the
best possible outcome if there is a
company point person responsible for
gathering the data and managing the
process. |
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Make sure the process includes
evaluation of your supplier
specification sheets Vendors
unknowingly make mistakes and
sometimes omit important nutrition
data. To ensure that ingredients
with missing or
erroneous values do not make their
way into your master database, make
sure your process includes all the
necessary due diligence steps. |
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Allow plenty of time after
nutritional analysis is complete
Getting your calorie counts and
other nutritional results is an
important milestone. Experience
tells us that it's best to add a
minimum of 3 months for brochure and
website design, staff training, and
implementation. |
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When it comes to getting ready and getting compliant,
many restaurateurs may try to go it alone. Preparing and maintaining
nutrition documentation for all of your menu items can be a daunting
task
we're happy to assist. Food Consulting Company offers
a variety of services for restaurant menu labeling to ensure 100%
compliance.
Read more. |
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What's News in the Food Label
Community
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Scientific Report for the 2015 Dietary Guidelines
(4+
comments) |
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POM Wonderful case FTC fails to justify 2 RCT
requirement
(5+
comments) |
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Declaring water in a canned bean product
(9+
comments) |
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Singular Nutrition Label for US, Canada and Mexico
(6+
comments) |
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Does SAPP belong in "all natural" products
(6+
comments) |
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Reader Q&A
Find
answers to our readers'
questions or send us
your question for an
upcoming issue.
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Q. |
What are the regulations in the U.S. for labeling snack
foods as "low carb"?
− R.L., Washington, No company given |
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A. |
FDA has not defined nutrient content
claims for carbohydrates; therefore, it is not
permissible to use the words "free" or "low" (or their
synonyms) to describe carbohydrate levels. For example,
no carbs, carb free and low carb are unauthorized
nutrient content claims and are not permissible.
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
over 9,000 subscribers around the world. We
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.
You may reprint all or part of this newsletter
provided you attribute it to Food Label News
and include a link to
www.foodlabels.com.
© 2015. Food Consulting Company, Del Mar, CA. All rights reserved.
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