BIG CHANGES TO FOOD LABELING ARE APPROVED BY FDA.
s t c a F n o i t i r t Nu ntainer co 8 servings per Serving size
3 cup
Amount per 2/
Calories Total Fat 8g 1g Saturated Fat
ARE YOU READY?
) 2/3 cup (55g
230
% Daily Value*
10% 5%
Trans Fat 0g 0% g 0m l ro te s le Cho 7% g 0m 16 Sodium 13% rate 37g yd h o rb a C l Tota 14% 4g er ib F Dietary 1g Total Sugars 20 ded Sugars d A g 10 es ud incl Protein 3g Vitamin D 2mcg g Calcium 260 m Iron 8mg m 235 mg
10
20
45 SOURCE: WWW.FDA.GOV
6
Highlights of the changes The Nutrition Facts label, introduced 20 years ago, helps consumers make informed food choices and maintain healthy dietary practices. The changes include the following.
1. Greater Understanding of Nutrition Science • Require information about “added sugars.” Many experts recommend consuming
fewer calories from added sugar because they can decrease the intake of nutrient-rich foods while increasing calorie intake. • Update daily values for nutrients like sodium, dietary fiber and Vitamin D. Daily values are used to calculate the Percent Daily Value listed on the label, which help consumers understand the nutrition information in the context of a total daily diet. • Require manufacturers to declare the amount of potassium and Vitamin D on the label, because they are new “nutrients of public health significance.” Calcium and iron would continue to be required, and Vitamins A and C could be included on a voluntary basis. • While continuing to require “Total Fat,” “Saturated Fat,” and “Trans Fat” on the label, “Calories from Fat” would be removed because research shows the type of fat is more important than the amount.
SOURCE: WWW.FDA.GOV
2. Updated Serving Size Requirements and New
Labeling Requirements for Certain Package Sizes
• Change the serving size requirements to reflect how people eat and drink today,
which has changed since serving sizes were first established 20 years ago. By law, the label information on serving sizes must be based on what people actually eat, not on what they “should” be eating. • Require that packaged foods, including drinks, that are typically eaten in one sitting be labeled as a single serving and that calorie and nutrient information be declared for the entire package. For example, a 20-ounce bottle of soda, typically consumed in a single sitting, would be labeled as one serving rather than as more than one serving. • For certain packages that are larger and could be consumed in one sitting or multiple sittings, manufacturers would have to provide “dual column” labels to indicate both “per serving” and “per package” calories and nutrient information. Examples would be a 24-ounce bottle of soda or a pint of ice cream. This way, people would be able to easily understand how many calories and nutrients they are getting if they eat or drink the entire package at one time.
3. Refreshed Design • Make calories and serving sizes more prominent to emphasize parts of the label that are important in addressing current public health concerns such as obesity, diabetes, and cardiovascular disease. • Change the footnote to more clearly explain the meaning of the Percent Daily Value.
SOURCE: WWW.FDA.GOV
PROPOSED LABEL WHAT’S DIFFERENT
Servings: larger, bolder type
Nutrition Facts 8 servings per container Serving size 2/3 cup (55g) Amount per 2/3 cup
Calories
230 % Daily Value*
Total Fat 8g Saturated Fat 1g
10%
Serving sizes updated Calories: larger type
5%
Trans Fat 0g Cholesterol 0mg Sodium 160mg
New: added sugars Change of nutrients required
0% 7%
Total Carbohydrate 37g
13%
Dietary Fiber 4g
14%
Total Sugars 1g
includes 10g Added Sugars 20%
Protein 3g Vitamin D 2mcg
10%
Calcium 260 mg
20%
Iron 8mg
45%
Potassium 235 mg
6%
* 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.
Actual amount declared
SOURCE: WWW.FDA.GOV
Updated Daily Values
New footnote
FOOD SERVING SIZES GET A REALITY CHECK Serving Size Changes What’s considered a single serving has changed in the decades since the original nutrition label was created. So now serving sizes will be more realistic to reflect how much people typically eat at one time. OLD SERVING SIZE
NEW SERVING SIZE
4
2
SERVINGS
SERVINGS
400
CALORIES
200
CALORIES
1 PINT
1 PINT
Packaging Affects Servings Packaging size affects how much people eat and drink. So now, for example, both 12 and 20 ounce bottles will equal 1 serving, since people typically drink both sizes in one sitting.
12
20
OUNCES
OUNCES
120 CALORIES
200 CALORIES
1 SERVING PER BOTTLE FOR EITHER BOTTLE SIZE SOURCE: WWW.FDA.GOV
Dual Column Format Nutrition Facts 2 servings per container Serving size 1 cup (255g)
Per serving
Per container
Calories
220 440
Total Fat
5g
% DV*
% DV*
8% 10g 15%
10% 4g
20%
Saturated Fat
2g
Trans Fat
0g 0g
Cholesterol
15mg
Sodium
240mg
10% 480mg 21%
Total Carbs
35g
12% 70g 23%
Dietary Fiber
6g
21% 12g 43%
Total Sugars
7g 14g
Incl. Added Sugars 4g
Protein
5% 30mg 10%
8% 8g
16%
9g 18g
Vitamin D
5mcg
Calcium
200mg 15% 400mg 30%
25%
10mcg
For certain packages that are larger and could be consumed in one sitting or multiple sittings, manufacturers will have to provide “dual column” labels to indicate both “per serving” and “per package” calories and nutrient information. Examples would be a 24-ounce bottle of soda or a pint of ice cream. This way, people would be able to easily understand how many calories and nutrients they are getting if they eat or drink the entire package at one time.
50%
Iron
1mg
Potassium
470mg 10% 940mg 20%
6% 2mg 10%
* 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.
An opportunity to promote change All manufacturers and importers of food products will have to make these changes. Larger serving sizes which reflect current trends will call attention to unhealthy choices, such as foods with large amounts of sodium and sugars. This is an opportunity for food producers to look at the formulation of their foods and reduce these high levels. Attention paid to unhealthy nutrition, highlighted by these new serving sizes, are an opportunity for change.
SOURCE: WWW.FDA.GOV
Canadian Food Inspection Agency
Multi-language packaging Regulations in Canada are administered by the Canadian Food Inspection Agency. Many of the requirements are similar to those of the FDA, but there are many obvious and some subtle differences. The most obvious is the requirement to have all information in English and French. At Latitudes Marketing By Design, we have created many packages for the Canadian market. And similar to our knowledge of all FDA requirements, we are equally up-to-date on all the guidelines of the CFIA.
61 NELSON STREET, MONTREAL WEST, QC, CANADA H4X 1G9
514 487-1594 TOLL-FREE: 1 866 294-1594 EMAIL: info@latitudes-marketing.com TEL:
www.latitudes-marketing.com