Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/986636
BY RON TANNER Nutrition Facts Label Revisions: What You Need to Know The New Nutrition Facts Label In May 2016, FDA debuted a new Nutrition Facts Label. The label had not been changed for more than 20 years and science has dramatically shifted in the relation between diet, obesity, and heart disease. Certain foods have become more essential to a healthy diet whereas other food attributes are now considered unhealthy. For instance, fat was a dietary villain in the 1990s, with products such as avocado and salmon on the list of unhealthy foods due to fat. Today's food scoundrel is sugar. The Nutrition Facts Label changes include modifying the list of required ingredients as well as a refreshed design. The most significant ingredient changes include: • A separate listing for added sugars. Americans get 13 percent of their calories from added sugars, which contributes to an unhealthy diet and obesity. • Vitamin D and potassium are being added to the panel because Americans are not getting enough of those nutrients. • Vitamins A and C are no longer required to be listed although manufacturers can list them voluntarily. • "Calories from Fat" is being removed as research shows that Type of Fat (Saturated Fat or Trans Fat) is more important than Total Fat. • Manufacturers must declare the actual amount in addition to the Percent Daily Value for vitamin D, calcium, iron, and potassium. T he Food and Drug Administration's revisions to the Nutrition Facts Label and its redefinition of serving sizes are the most signifi- cant changes to take place in food labeling since the debut of the Nutrition Facts Label in 1992. FDA has extended the compliance date for both the Nutrition Facts and Supplement Fact Label Final Rule and the Serving Size Final Rule to January 1, 2020, for manufacturers with more than $10 million in annual food sales and January 1, 2021, for manuf acturers with less than $10 million in annual sales. Nevertheless, many major food manufacturers and specialty food makers are already making the changes in an effort to be more transparent with retailers and consumers. Here's what you need to know about the changes. specialty food maker 148 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Nutrition Facts Serving Size 2/3 cup (55g) Calories 230 % Daily Value* Trans Fat 0g Saturated Fat 1g Sugars 1g Cholesterol 0mg Sodium 160mg Total Carbohydrate 37g Protein 3g 10% Calcium 45% 12% Amount Per Serving Dietary Fiber 4g * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Iron Servings Per Container About 8 Calories from Fat 72 Total Fat 8g 5% 0% 7% 12% 16% Vitamin A Vitamin C 8% 20% Calories: 2,000 2,500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g 10% 5% 0% 7% 13% 14% 10% 20% 45% 6% 20% 160mg 8g Nutrition Facts Calories 230 Amount per serving Total Fat Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium Total Carbohydrate 37g Dietary Fiber 4g Total Sugars 12g Includes 10g Added Sugars Protein 3g Vitamin D 2mcg Calcium 260mg Iron 8mg Potassium 235mg % Daily Value* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 8 servings per container Serving size 2/3 cup (55g) * Servings: larger, bold type Calories: larger type New: sugars added Serving sizes updated Updated daily values Actual amounts declared Change in nutrients required New footnote