Nutritional Labeling for Restaurants Risk Mitigation & explanation
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Transcript of Nutritional Labeling for Restaurants Risk Mitigation & explanation
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Menu Labeling: Labeling Update
October 2012
Gillian Dagan, Ph.D. Lori Stephens, M.S.Chief Scientific Officer Business Developement
ABC Research Laboratories
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Overview
• FDA has the power under the Act to move forward with regulations relating to menu labeling
• 20+ locations to list calorie content information on menus and menu boards
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Basics of the Proposed Rule
• Establishments covered: Restaurants with 20+ locations. Exclusions are movie theaters, bowling alleys, other places where food might be sold that their primary business activity is not as a restaurant
• Calorie posting for standard menu items with succinct statement of suggested daily caloric intake, additional nutritional information in available on premises
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Basics of the Proposed Rule
• Calorie posting for self-service food and food on display needed
• Food not labeled will be considered misbranded
• Standard menu items include food that is routinely listed or offered as a self-service food or food on display. This would include specific types of pizzas listed on menus (deluxe, BBQ, etc)
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Basics of the Proposed Rule
• Additional information to be available to consumers: calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, and protein
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Timeline
• NRA QA ESG 2012: likely that final rules for menu labeling will debut in late December/early January
• Implementation Period: at least 6 months
• Preparation is Key!• This is coming--have a plan of attack
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Create a Timeline
• Examine the implementation period and work backwards on a timeline
• How long will it take to replace all menus, menu boards, and drive-thru menus?
• How long will it take to get a final draft for all printed materials including menus, boards, and additional pamphlets?
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Create a Timeline
• How long will it take to organize all data and re-portion items if necessary?
• How long will it take to get full lab analysis on cooked items?
• How long will it take to generate database nutritional analysis for simple items like salads and sandwiches?
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Create a Timeline
• How long will it take to gather nutritional data from suppliers for items like sauces and dressings?
• What is the time required to source labeling quotes and budget for this work?
Six months is a JOKE!
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Responsible Sourcing
• What questions should I ask when looking for a nutritional labeling provider?– I’m worried about accuracy—How do I
know the values are correct?–What if someone questions my
nutritional values? What type of support can I receive after the analysis is completed?
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Gathering Information: Suppliers
• Request 100 gram, unrounded nutritional data from your suppliers
• Prevent rounding errors and omission of information
• Is zero grams of fat really zero?
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Proper Use of Database Labels
• In this method, formulations are used to estimate nutritional value–Manufacturers’ 100 gram unrounded
nutritional values are needed to create a database label in your specific serving size
• This is appropriate for menu items that will see little to no changes during preparation or cooking– Examples are salads, dressings, sauces
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Full Laboratory Analysis
• Menu items are physically analyzed using official validated methods by an ISO 17025 accredited laboratory
• This is appropriate for menu items that undergo changes during preparation or cooking– Examples are any menu item that is
fried, baked, sautéed, or grilled
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Debating the Type of Analysis Used
• Hashbrowns and Chicken Wings– By Database analysis, you will see
higher contributions to calories, fat, sodium
– By Full Laboratory analysis, you will see accurate values for all nutritional information
Quite often a full nutritional analysis can result in less fat and calories than a database analysis!
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Portioning on Your Menu
• Do I want to revise serving sizes based on data collected?
• Variable Menu Items can be shown as an average, median, or range caloric values–What about buffets?
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Replace Menus and Educate Your Staff
• Timeline to replace all menu boards: drive-thru board, in-house board, take-out menus, etc.
• New advertisement for the menu items found to be low in calories, sodium, etc
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Replace Menus and Educate Your Staff
• Things to consider– Timeline to educate staff at each of your
20+ restaurants on healthier menu options, where they can find the additional nutritional information should a customer ask for it
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• Other Webinars and White Papers Also Available
• Find us Online:– Facebook: ABC Research Laboratories– Twitter: @foodtestexperts– Blog: www.foodtestingexperts.com – Linked In: ABC Research Laboratories
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Questions?
ELECTION SPECIAL! [email protected]
[email protected] [email protected] ABC Research Laboratories