Food Labeling- Melissa Dolan
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Transcript of Food Labeling- Melissa Dolan
Food Labeling
Melissa DolanCommunication of Contemporary Issues
2/4/2016
How are labels made?
The Food and Drug Administration (FDA)
Responsible for ensuring proper labeling
All food manufacturers must abide by guidelines
Specific rules and guidelines Frequently change
Food Labeling Requirements
Placement of labels Accurate name Manufacturer Size requirements Geographic location of origin
Ingredient Lists
Must be in descending order, by weight “incidental” amounts not required to
be listed Genetically Modified Organism (GMO)
not required to be listed in U.S.
Nutrition Information
https://youtu.be/MrdCBqFYDyo
• Based on 2,000kcal per day diet
• Pay attention to servings
• Not the same for everyone
• Vitamins & Minerals: if 10% or more,
allowed to say ”good source”
• 20%or more, allowed to say ”excellent
source”
Allergen Information
The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA)
Major food allergens: milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans
Major allergens=90% of food allergies All other allergens/potential allergens
are not required to be listed Raw produce exempt
Health Claims• “Natural” - unregulated• “Organic”- regulated, must be
grown and manufactured without using pesticides, growth hormones, antibiotics
• “Free-range”- given option to go outside..
• “Gluten free”- may have never had gluten to begin with
• https://youtu.be/MaCKn-m1-Mk• http://fox6now.com/2015/09/28/fin
d-food-labels-confusing-pick-n-save-dietitian-explains-what-labels-really-mean/#ooid=1rMGJzdzqyp2N_2a7qkP58WT7ULP-R1L
Outside the U.S.• Ecuador
Mexico
United Kingdom
Ecuador
UK
• “Stoplight” color-coding to more easily tell which are within recommendedrange
Questions!