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Deibel Blog



Proposed Changes to the Nutrition Facts Label from the FDA

The Nutrition Facts Label for packaged foods and beverages is getting a makeover.  The current label has remained unchanged for the past 20, years with the exception of the addition of “trans fat” in 2006.  In March 2014, the FDA issued two proposed rules followed by a supplemental proposed rule in July 2015.  

The FDA is poised to finalize the proposed rules to the Nutritional Facts Label found on most food packages in the United States as early as March 2016. When the proposed rules are adopted, they will include a greater understanding of nutrition science, updated serving size requirements to reflect what consumers actually eat, new labelling requirements for certain package sizes, and a new easy- to-read design.   

One of the key changes of the FDA’s proposal that will have a significant impact on the industry and consumers is to require information about “added sugars.” It is widely understood that added sugars supply no additional nutrient value and are referred to as “empty calories.”  The Dietary Guidelines for Americans recommends reducing the amount of added sugars consumed.  Evidence shows that eating these “empty calories” can cause the consumption of less nutrient-rich foods and an overall increase caloric intake. This proposal would require the declaration of “Added Sugars” which will appear indented under “Sugars”, helping consumers understand how much sugar is naturally occurring and how much has been added to the product.  The percent daily value therefore would be based on the recommendation that the daily intake of calories from added sugars not exceed 10 percent of total calories.  The industry may have to adjust formulations in response to how the public views products with what seems to be “high” added sugar amounts on the proposed label.  

Nutritional Label Nutritional Vitamin Chemistry

2016-01-28 19:56:24
 

Thank you for attending our most recent webinar, The Whole Genome Sequencing Revolution

 

Thank you to all those who attended in our webinar, The Whole Genome Sequencing Revolution; we were thrilled by the attendance we had. We would also like to thank our presenter, Dr. Martin Wiedmann.

In case you were unable to attend, or would like to re-watch the webinar at your leisure, the recording can be viewed here one the Deibel Events Webex Center. A link to the slides used in the presentation are available here.

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2015-11-05 15:50:44
 

FSMA Update – FDA submits final preventive controls rules to the Federal Register

The FSMA Human Food and Animal Food Preventive Control Rules were officially completed on Monday, August 31st to meet the court-mandated deadline.  However, due to the size of these rules, these regulations will not be published in the Federal Register until possibly mid-September. 

Documents submitted to the Federal Register can publish several days after they are submitted, with larger documents taking longer to process and display. The FDA will share information about the final rules and how food facilities can comply as soon as they are able to do so.  

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2015-09-01 20:41:46
 

Dr. Laurie Post selected to serve on the National Advisory Committee

Deibel Laboratories is proud to announce that Dr. Laurie Post, Director Food Safety and Regulatory Affairs, has been selected to serve on the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).   The NACMCF provides impartial scientific advice to federal agencies for use in developing integrated food safety systems from farm to table and to ensure food safety in domestic and imported foods.  Published NACMCF reference documents serve as a foundation for regulations and programs aimed at reducing foodborne disease and enhancing public health.  The NACMCF was instrumental in formulating and standardizing the principles of hazard analysis and critical control point (HACCP) systems and developing microbiological criteria and methodologies for assessing microbiological hazards in foods.

 

Deibel Laboratories is committed to the science of Food Safety.  Our congratulations to Dr. Post, who joins an esteemed group of food safety experts on the Committee. 

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2015-05-27 17:00:02
 

Gluten Free - Inside the Regulation

 

LABELING REQUIREMENTS

(21 CFR 101.91 Gluten free labeling of food - final rule)

FDA allows manufacturers to label a food "gluten-free" if the food does not contain any of the following:

  • an ingredient that is a gluten-containing grain (wheat, barley, rye or cross-breeds of these grains)
  • an ingredient that is derived from these grains and that has not been processed to remove gluten (e.g. wheat flour)
  • an ingredient that is derived from these grains and that has been processed to remove gluten (e.g. wheat starch) if it still results in the food containing 20 ppm or more gluten


Foods that are naturally gluten-free may not use the claim if they become contaminated with levels above 20 ppm as a result of cross-contact with gluten containing foods.

An estimated 3 million people in the United States have celiac disease. In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Last year FDA issued a rule on food labeling to improve life for people with celiac disease. The rule ensures that voluntary “gluten-free” claims on food packages are reliable and consistent. It provides a clear definition of the term so that all packaged food products bearing the claim “gluten-free” contain less than 20 parts per million (ppm) of the protein.

As of August 5, 2014, this rule is now in effect and manufacturers using a gluten-free label on their packaging must comply with the FDA’s labeling rule.

The gluten limit of less than 20 ppm applies to foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten” and means that that to be labeled as free of gluten, each kilogram of the product must contain less than 20 milligrams (mg) of the protein. This is consistent with the threshold established by other countries and international bodies that set food safety standards.

In addition, participation in third-party gluten-free certification programs requires that manufacturers go beyond the FDA's standards for gluten-free products. These certification programs require validated gluten-free management systems that set a limit at less than 10 ppm and lower if possible.

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2015-03-25 16:05:35
 

Food Safety Modernization Act

 

Focus On Environmental Control And Monitoring Programs

The Food Safety Modernization Act (FSMA), signed into law by to identify their potential hazards and confirm adequate preventive controls of those hazards. 

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2015-03-25 16:02:29