Volume 16, Number
8 - August 2016
Hello from Food Label News.
Summer vacation is in full swing as are questions about the
new food label regulations and planning for compliance. In
our ongoing New Nutrition Label Series, we take a look at
the changes in nutrients and provide a detailed comparison
of the original vs. new 2016 requirements. We hope you find
it helpful! Youll also find a question from our readers
about when its acceptable to claim "whole grain". Let the
sun shine in!
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Nutrient News: What's In, Out and Changed
Part 3, New Nutrition Label Series
The 2016 food label regulations include widespread changes
in nutrients and % Daily Values (DV). In fact, nearly every
line of the Nutrition Facts label requires a change. Whats
important to recognize is that some nutrients are now
required on the Nutrition Facts label, a few are no longer
allowed, some are voluntary, and others have either changed
definition or daily intake requirements. In addition, the
unit of measure has changed for some nutrients.
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Here is a quick overview of the
many changes:
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New requirements added sugars, vitamin D,
potassium |
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No longer allowed calories from fat, other
carbohydrates |
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No longer mandatory, now voluntary vitamin A,
vitamin C |
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New definition dietary fiber |
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Updated DV total fat, sodium, total carbohydrate,
dietary fiber, potassium and 24 other vitamins and minerals |
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New unit of measure vitamin A in mcg RAE, vitamin D
in mcg, vitamin E in mg, niacin in mg NE, folate in mcg DFE |
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See a
quick comparison of nutrient requirements: original vs. new 2016.
Next month we continue with Part
4 of the New Nutrition Label Series:
Changes to Serving Sizes for Typical Americans. Here is what you need to
know if you missed
Part 1 or
Part 2 of the series. |
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Now is the time
to be working with your ingredient suppliers to ensure that you have all
of the critical data needed to revise your Nutrition Facts labels.
Getting updated nutrition profiles is important for two reasons: 1) raw data is needed to
calculate both new values and new nutrients for the Nutrition Facts; and
2) FDA now requires recordkeeping for added nutrients that cannot be
validated with current lab analysis: added sugars, certain types of
dietary fiber, vitamin E and folate/folic acid.
As an
example: if you
manufacture chocolate chip cookies, not only do you need to add vitamin
D and potassium to the Nutrition Facts, but you also must declare total
added sugars including sugar from sub-ingredients like chocolate chips.
Nutrition data from your chocolate chip supplier and other ingredient
suppliers will ensure that you have what you need to create a compliant
Nutrition Facts label and fulfill your recordkeeping requirements.
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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. |
Does a product need to be made of 100% whole grain to be
labeled as "whole grain" or does it just need to have a
certain percentage?
− J.S., Idaho, Manufacturer |
A. |
FDA specifies that a product labeled "whole grain" be
made from 100% whole grain ingredients. This is based on the 2006 Draft Guidance for
Industry in which FDA asserts that products labeled with
"100 percent whole grain" not contain grain ingredients
other than those the Agency considers to be whole grains
(contains all the parts of the grain, i.e., the bran,
endosperm and germ). For example, bread labeled as
"whole grain" or "whole wheat" can only be labeled as
such when it is made entirely from whole grain flour or
whole wheat flour, respectively.
Read
More. |
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What Matters in Food Labeling
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founded in 1993, provides nutrition analysis, food labeling,
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