Labeling

A Reference Resource List

Compiled by Emerson Library Staff

2008-2009

 

2008 Journal Citations:

 

Brisebois,  Michelle. “Heart and Stroke Foundation Revises Logo Criteria.” (March 2008) Bakers Journal. (68) 2:8.

Amid criticism for supporting questionable products, the Heart and Stroke Foundation's Healthy Check program has revised its standards concerning fat, trans fat, sugar, sodium and fiber. Nearly 100 products which previously qualified for the Healthy Check label must either reformulate their product or leave the program.

 

“Clean-label functional poultry systems.” (February 2008) Food Product Design. (18) 2:76.

Profile of All-Natural Actobind which is a texture and binding system developed by Advanced Food Systems, Inc, of Summerset NJ.

 

Feder, D. “Send in the clones.” (February 2008) Food Processing: Wellness Insert. (69) 2:3.

Editorial concerning the recent FDA ruling that cloned foods were safe, and will not be required to be labeled as cloned.

 

Flanagan, S. “Freedom from allergen risk.” (April/May 2008) Food Quality. (15) 2: 30-36

The "free-from" sector of food manufacturing must be especially vigilant in insuring the integrity of their allergen-free products. This article offers an allergen-free strategy that covers the following area: training and communication, raw material and supply chain, monitoring and review, plant sanitation, premises, equipment, and processes, and labeling.

 

“FDA officially says it: Send in the clones.” (February 2008) Food Processing. (69) 2:12.

The FDA has declared that meat and milk from cloned cattle, swine, and goats are fit for human consumption. There will be no labeling requirements for products derived from cloned animals. More information is available at www.fda.gov/cvm/cloning.html.

 

Goff, Nadine. “The Real Thing.” (March 2008) Pizza Today.  (26) 3: 117-119.

Article discusses the pros and cons of marketing your products as authentic. While the authentic label can inhibit expansion and can fail customer preconceptions, overall authentic branding does add a sense of value to your food.

 

Golan, E. “Do food labels make a difference… sometimes.” (February 2008) Prepared Foods. (177) 2:27-34.

Competition is a key factor in volunteer labeling efforts, as manufacturers attempt to promote their product. To establish credibility of claims, manufacturers will often seek third-party certification. "The primary impact of mandatory labeling regulations may stem from their effect on product reformulation and innovation, not on the food choices consumer's make." Includes chart of "Products Claiming to Have Zero (or Low) Trans Fats" from 1999-2007.

 

“Health committee targets childhood obesity.” (May 2007) Bakers Journal. (67) 4:16.

The new report Healthy Weights for Healthy Kids by the Standing Committee on Health attempts to offer solutions to the growing problem of childhood obesity in Canada. The suggested program includes a public awareness campaign, front-of-package labeling, and trans fat regulations. Another labeling suggestion is to adopt the stoplight system currently being employed in Europe, that warns consumers of foods that are high in fat, sugar, and sodium.

 

Ismail, Adam. “Defending the need for omega-3 claims.” (October 2008) Food Product Design. (18) 10:22.

The public remains confused as to the daily recommended amounts of omega-3 fatty acids, and the current labeling regulations further confuse the issue. This editorial argues that the claims "good source of EPA and DHA" are not meaningful a more advanced labeling system for omega-3's.

 

 

Kuhn, M. E. “Making Sense of Health Claim Regulations.” (June 2008) Food Technology. (62) 6:70-75.

Obtaining regulatory approval for health claims can be a tricky process, yet it gives a product a decided advantage in an ever more health conscious consumer market. The scientific evidence for qualified/unqualified health claims differ, with unqualified incredibly difficult to obtain. This article walks though the process of obtaining a health claim from the FDA, as well as a section on the more complex European Health Claims Code. Includes a comparison of the procedures and the timetables for qualified/unqualified health claims.

 

Nachay, Karen. “Canada sets labeling changes.” (September 2008) Food Technology. (62) 9:14-15.

Canada has announced new labeling regulations which would require the food industry to declare the following: food allergens, gluten sources, and added sulfhites.

 

Nachay, Karen. “New label informs consumers.” (December 2008) Food Technology. (62) 12:12.

The voluntary Smart Choices Program is a front-of-package labeling initiative by the non-profit Keystone Center. Developed by scientists, academicians, health organizations, and the food industry, this program seeks to help consumers make nutritious choices.

 

“Nutrition facts, front and (nearly) center.” (November 2008) Food Processing. (69) 11:13.

The Smart Choices, a voluntary program created by the non-profit Keystone Center helps promote healthier selections by moving the calorie information to the front of the food packaging.

 

Laird, J. “Facing the Allergen Challenge.” (March 2008) Modern Baking, Supplement Healthy Baking Guidebook. (22) 3:28-29.

With FALCPA (Food Allergen Labeling and Consumer Protection Act) in effect, food manufacturers must now label the big eight allergens including peanut, soybeans, fish, crustaceans, milk, tree nuts, eggs, and wheat. Discusses how to deal with contamination, and how to remove allergens.

 

Swientek, Bob. “Eating by subtraction.” (October 2008) Food Technology. (62) 10:44-52.

Consumers are seeking to cut out "bad" foods, fueling the low/no/free product market, such as gluten-free, caffeine-free, GMO-free etc. Consumers voiced substantial concern about "growth hormones in meat/poultry/dairy (54%), preservatives (52%), food products with biotechnology and GMO's (49%), antibiotics in meat and poultry (48%), sodium (45%), artificial sweeteners (43%), and food colorings (42%) (HealthFocus Report)." Includes following statistics: "Dollar sales and growth of U.S. food and beverage products bearing a "free" claim on package." Article discusses market statistics/demographics for products geared toward consumers with food allergies, celiac disease and gluten-free, lactose intolerance, vegetarian & vegans, and diabetes.

 

Tobin, Anne-Marie. “Heart and stroke foundation revises logo criteria.” (March 2008) Bakers Journal. (68) 2:8.

Amid criticism for supporting questionable products, the Heart and Stroke Foundation's Healthy Check program has revised its standards concerning fat, trans fat, sugar, sodium and fiber. Nearly 100 products which previously qualified for the Healthy Check label must either reformulate their product or leave the program.

 

Toops, D. “Ingredients from where?” (February 2008) Food Processing. (69) 2:22-27.

An increasing amount of ingredients are being imported, but "Food labels must indicate the list of ingredients and where the end product is made, but there's no requirement to list the country of origin of the ingredients." This article outlines what regulations exist on imports, and the lack of FDA authority, and how many any which type of products are examined before entering the country. Responsibility for the safety of ingredients imported falls on the shoulders of the food processors. Article explains what the costs would be for an improved system.

“Tyson rewrites its antibiotic-free chicken label.” (January 2008) Food Processing. (20) 1:11.

After some conflict with the USDA over label claim for their chicken products, Tyson Foods has edited the claim to read, "raised without antibiotics that impact antibiotic resistance in humans."

 

 

2009 Journal Citations:

 

Hostetler, Mark. “Claiming guidance.” (June 2009) Prepared Foods. (178) 6:25.

This article discusses the legal aspects of advertising health claims on food products. Inability to follow this advertising legislation may result in "loss of the claims, removal of the product from the market and potential legal liability." Discusses the basic rules of advertising, substantiation, and  scientific evidence.

 

Hostetler, Mark. “Regulating by region.” (July 2009) Prepared Foods. (178) 7:31.

Overview of the "Memorandum for the Heads of Executive Departments and Agencies" from the Obama administration, dated May 20, 2009. This Memorandum encourages states to "try novel social and economic experiments." Thus, "the ability of producers to argue for the benefits of a national uniformity and federal preemption of state or local excursion into the regulation of food labeling and nutrition may be increasingly limited." Article suggests that producers should watch for amendments of existing regulation.

 

“Knowing the score.” (May 2009) Special Supplement to Tufts University Health & Nutrition Letter. (27) 3: Insert.

The NuVal, a nutrition-rating system will be introduced into supermarkets by the end of 2009. Utilizing a 1-to-100 scale, the NuVal system uses the Overall Nutrition Quality Index (ONQI) algorithm based on the dietary guidelines, beneficial nutrients, fiber, omega-3's, carotenoids, vitamins, protein and fat quality, glycemic load and energy density. Points are deducted for saturated and trans fat, sodium, sugar and cholesterol. Also describes the Smart Choices program, Guiding Stars program, Nutritional Quality Index, Naturally Nutrient-Rich (NNR), and the Nutrition-Rich Foods Coalition.

 

Mermelstein, Neil. “Software for nutrition labeling.” (June 2009) Food Technology. (63) 6:132.

This article provides an overview of nutrition labeling regulations and software to create the Nutritional Fact panel. Resources discussed include: FDA Nutrition Labeling Manual: A Guide to Developing and Using Databases (www.cfasan.fda.gov/~dms/nutrguid.htm); 2008 Food Labeling Guide (www.cfsanfda.gov/~dms/21g-toc.html); USDA National Nutrient Database (www.ars.usda.gov/nutrientdata); Canadian Nutrient File (www.hc-sc.gc.ca/fn-an/nutrition/fiche-nutri-data/cfn_downloads-telechargement_fcen-eng.php). Commercial software discessed: ChefTec, EZ Form, Genesis R&D, NutraCoster, Nutritionist Pro, ProductVision, and TechWizard. Includes sidebox on labeling for foodservice.

 

Nachay, Karen. “Feds may require more labels.” (July 2009) Food Technology. (63) 7: 10.

The Menu Education and Labeling (MEAL) Act seeks to require restaurants with over 20 locations to post nutritional information on menus. The bill was introduced by Rep. Rosa DeLauro (D-Conn) and Sen. Tom Harkin (D-Iowa).

 

Regenstein, Joe. “Labeling: Are we leveling with consumers?” (March 2009) Food Technology. (63)

 3:136.

This editorial considers how forthcoming the food industry should be in labeling controversial food processes/ingredients. The argument is that the food industry does much more harm by being viewed as "secretive and uncommunicative" than they would in acknowledging novel/controversial technologies. Issues include irradiation, carbon monoxide, nanotechnology and genetically modified organisms (GMOs).

 

Schneeman, Barbara. “FDA issues letter regarding front-of-package symbols.” (January 2009) Manufacturing Confectioner. (89)1:14.

Reviews the FDA's policy on nutrition claims in light of the increasing programs featuring front-of-package symbols. These front-of-package symbols must meet the requirements of Title 21 Code of Federal Regulations (CFR) 101.12 and Subpart D or Part 101. The programs featuring front-of-package symbols have varying nutritional requirements for eligibility, and the FDA is currently reviewing these programs to ensure they are not misleading consumers.

 

Swann, Lauren. “Nutritional labeling: Symbols and seals.” (May 2009) NutraSolutions insert in Prepared Foods. (178) 5: NS3-NS4 (Insert begins on p. 42).

While many processors had independent labeling programs to educate consumers, a new program by the Keystone Center called  Smart Choices is a "voluntary, front-of-the pack, unified labeling, 'better-for-you' symbol designed to help shoppers make more nutritious food and beverage choices." The program has certain standards for a product to qualify, Also describes Hannaford's Guiding Stars point-of-purchase supermarket system.

 

“Truth in labeling.” (February/March 2009) Food Quality. (16)1:15-17.

The “Final Guidance on Regulation of Genetically Engineered Animals” has been published by the FDA. This standard does not address the issue of labeling GE animals, as labeling is not legally required. The FDA's policy on GE animals states that as they are not different than conventional foods, they do not require additional labeling. However, according to a survey conducted at the Consumers Union has found that 95% of consumers desire labeling of GE animals.

 

Weeks, Lynn. “Learning about labels.” (June 2009) Food Product Design. (19) 6:14.

This editorial questions consumer's grasp of the current nutrition labeling system, which despite its 20 year lifespan, the public seems to have problems grasping. "And I don't think it’s the label. I think it’s the label readers." Discusses the current nutrition education being taught in the school system, suggesting the current method is not effective or completely accurate.