New Guidelines for Labeling Nutrition Facts on Packaged Foods and Beverages for 2017
Content • • • • • •
Introduction Comparison of the New and Old Fact Label Major Changes Features of the Reinvented Design Updated Nutrition Science Information Conclusion
Introduction • As of May 20, 2016, the FDA has implemented a new Nutrition Facts label for packaged foods. • This will include new scientific information, in conjunction with the link between diet and chronic diseases, including heart disease and obesity. • This new label will make it effortless for consumers to make healthier food choices.
Comparison of the New and Old Fact Label Old Nutrition Fact Label
New Nutrition Fact Label
Major Changes Font type size increased Updated Nutrition Values Newly Added Nutrition values New Footnote
Features of the Reinvented Design • The changes will consist of increasing the type size for “calories”, and “servings per package or container” and also will be in bold lettering, so consumers can take note of the size and caloric intake at a glance. • The packaging design must now reveal the actual amount, along with the percent Daily Value of vitamin D, calcium, potassium, and iron. • Gram amounts for additional vitamins will remain voluntary.
Updated Nutrition Science Information • “Added sugars” will now be provided in grams and as percent of the Daily Value, and will be illustrated on the label design. • The food package design may continue to include vitamins A and C on a volunteer basis and total fat, saturated fat and trans fat required on the label, but the calories from fat is removed. • And also, Daily values to certain nutrients will be updated based on current scientific studies from the institute of medicine and additional reports.
Conclusion • By the Newly developed FDA guidelines on the Labelin g of Nutrition Facts on packaged foods and be verages , the consumers will understand and also to read easier about the nutritional facts of the product then before. • And also the label designs will aid consumers in understanding nutritional information and guidelines, thus making better informed choices.