• Archives

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 21,921 other followers

  • Instagram

    Today, the United States spends $218 billion a year growing, processing, transporting, and disposing of food that is never eaten. Fortunately, there are a number of ways to reduce food waste.Click here to read IFT Achievement Awardee Edward Hirschberg’s solution for how we can address food loss due to poor transportation and storage. Link available in bio or copy/paste this link: http://bit.ly/IFTFoodWaste Today, we are celebrating women in science for International Women's Day! The International Women's Day is a global day celebrating the social, economic, cultural and political achievements of women. These particular five women have been at the forefront of some of today’s most complex and controversial scientific issues including genetic engineering and lab-grown meat. In addition to highlighting their work, these interviews explore the influence of gender in food and science. Click link in bio #IWD2017 #internationalwomensday #womeninstem #foodscience http://hubs.ly/H06wKB60 Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tons — gets lost or wasted. Fruits and vegetables have the highest wastage rates of any food. What can we do with spilled, wilted, blemished produce? Click here to read IFT Achievement Awardee Edward Hirschberg’s solution for bringing life back to the "ugly" lettuce. Link available in bio or copy and paste the following to view solution: http://bit.ly/IFTFoodWaste #Repost @hanna_instruments ・・・
The Hanna Texas team had a great time at @iftfoodscience's Lunch & Learn at @nasajohnson on 2/23. Hanna USA proudly sponsored this event featuring a talk by @nasa scientist Dr. Shannon Walker, a tour of the food lab facility, and behind-the-scenes tour of Mission Control! Thank you again to IFT and NASA for an incredible event.

FDA’s New Guidelines for Added Sugars on Food Labels

Nutrition Facts labelAs the U.S. Food and Drug Administration (FDA) nears the finish line for issuing its new Nutrition Facts panel guidelines for food products, perhaps the most contested aspect is the proposed addition of added sugars.

This past July, the FDA amended its original proposal, which would require listing the amount of added sugars in grams, to also require listing how much added sugars a food contains relative to a total daily limit—a measure called the percent daily value, or %DV. FDA’s recommended %DV calls for the daily intake of calories from added sugars to not exceed 10% of total calories.

Although these kinds of labeling changes may seem relatively minor, their potential costs are hardly insignificant for food entrepreneurs, small food businesses, restaurants, and national and international manufacturers.

FDA estimates its changes to food labels will impact approximately 60,000 manufacturers and cost the food industry up to $2 billion. For a food entrepreneur or small food business that has several food products, it could mean hundreds to thousands of dollars to create new food labels. For a large food manufacturer with hundreds of food products, it could mean tens of thousands of dollars, maybe more.

Currently, FDA does not have a definition for added sugars. Under its new labeling rules, FDA would define added sugars as “sugars that are either added during the processing of foods or during packaging.” From a formulation perspective, there is no difference between sugars and added sugars, and there is currently no laboratory test that can differentiate between a naturally occurring sugar and an added sugar.

Under the new added sugars rules, added sugars would include sugars, syrups, naturally occurring sugars that are isolated from a whole food and concentrated so that sugar is the primary component, such as fruit juice concentrates, and other caloric sweeteners.

The FDA has proposed allowing six months for the industry to prepare for the changes to the Nutrition Facts panel, and then allowing two years for full compliance. So, food manufacturers need not panic about the added sugars change. But, they also shouldn’t wait until the last minute. A good way to prepare is to establish a working relationship with a reputable food labeling and laboratory testing company. Having a reliable partner will ensure accurate and timely FDA compliance.

Roger LeggRoger Legg, senior chemist
RL Food Testing Laboratory
https://rlfoodtestinglaboratory.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: