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What’s in Your Food? Understanding Food Labels

What’s in Your Food? Understanding Food Labels. Karin Allen, PhD Food Quality & Entrepreneurship Specialist Utah State University Extension. What is a Food Label?. What is a Food Label?. What is a Food Label?. Parts of a Food Label. Primary Display Panel. Information Panel.

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What’s in Your Food? Understanding Food Labels

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  1. What’s in Your Food?Understanding Food Labels Karin Allen, PhD Food Quality & Entrepreneurship Specialist Utah State University Extension

  2. What is a Food Label?

  3. What is a Food Label?

  4. What is a Food Label?

  5. Parts of a Food Label Primary Display Panel Information Panel

  6. Principle Display Panel

  7. Statement of Identity • Many foods have a legally established name that must be used [CFR21 §101.3] • All others must use “common or usual name” • Other requirements include: • Form of food (e.g. sliced, cubed, crushed) • “Imitation” if lower protein, vitamins, minerals • “___% Juice” for any drink showing fruit or vegetables on the label

  8. Title 21 Lists Standards of Identity for: § 131 Milk & cream § 133 Cheese § 135 Frozen desserts § 136 Bakery products § 137 Cereal flours § 139 Macaroni & noodles § 145 Canned fruit § 146 Canned fruit juice § 150 Jellies & preserves § 152 Fruit Pies § 155 Canned vegetables § 156 Vegetable juices § 158 Frozen vegetables § 160 Eggs & egg products § 161 Fish & shellfish § 163 Cacao products § 164 Tree nuts & peanuts § 165 Beverages § 166 Margarine § 168 Sweeteners & syrups § 169 Dressings & flavorings

  9. Information Panel Nutrition Facts Panel Ingredient Statement & Allergen information Producer Name & Address

  10. Nutrition Facts Panel

  11. Nutrient Content Claims Statement regarding level of specific nutrient

  12. FDA Approved Health Claims Supported by Standard Scientific Agreement Accurately represent science behind a nutrient-disease relationship Stated in context of total daily diet Food must be a good nutrient source

  13. Other Types of Claims • Qualified Health Claims • Has supporting science, but not SSA • Must not be misleading to consumer • Structure / Function statements • Relates nutrient to a body structure or function • Do not need FDA approval • Cannot mention specific diseases

  14. FDA Crackdown

  15. Back to the Information Panel… Nutrition Facts Panel Ingredient Statement & Allergen information Producer Name & Address

  16. Allergen Statement

  17. Ingredient Statement • Ingredients must be listed in order by weight • “Spices”, “Natural Flavor” or “Artificial Flavor” can be grouped to save space • Except: onion/garlic/celery items, salt, and MSG • Certified colors must be specified • “Red 40” or “FD&C Red 40” • Must list function of any preservatives • “Ascorbic Acid to promote color retention”

  18. If you are what you eat… how well do you know yourself?

  19. What am I? INGREDIENTS: PASTEURIZED MILK, LIVE CULTURES, SALT, ENZYMES

  20. What Am I? INGREDIENTS: MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

  21. Why are Additives Used? • To maintain product consistency. • To improve or maintain nutritional value. • To maintain palatability and wholesomeness. • To provide leavening or control acidity/alkalinity. • To enhance flavor or impart desired color.

  22. 1. To maintain product consistency. • Emulsifiers • Mono and Diglycerides, Lecithin • Thickeners • Alginates, Pectins, Gelatin, Gums • Anti-caking agents • Magnesium silicate, Calcium stearate, Cornstarch

  23. 2. To improve/maintain nutritional value. • Vitamins • Vitamin C, Thiamin, Folic Acid, Niacin • Minerals • Iron, Calcium • Chelators • EDTA, Potassium phosphate, Sodium diacetate

  24. 3. To maintain palatability and wholesomeness. • Antimicrobials • Propylparaben, Sodium benzoate, Sodium propionate • Antioxidants • BHA/BHT, Propyl gallate, Ascorbic acid

  25. 4. To provide leavening or control acidity/alkalinity. • Acidulants • Citric acid, Malic acid, Fumaric acid, Acetic acid • Buffers / Acidity controllers • Calcium citrate, Phosphates, Sodium carbonate • Leaveners • Sodium bicarbonate, Calcium phosphates, Sodium aluminum sulfate, Glucono-d-lactone

  26. 5. To enhance flavor or impart desired color. • Sweeteners • Corn syrup, Fructose, Aspartame (non-nutritive) • Flavor Enhancers • Monosodium glutamate, Salt, Disodium inosinate • Natural Colors • Annatto extract, Caramel, Carmine, Paprika • Artificial (approved) Colors • Blue 1 & 2, Green 3, Red 2, 3 & 40, Yellow 5 & 6, and their lakes

  27. Plus Thousands More… • Over 3000 substances monitored by FDA • “EAFUS” list • Everything Added to Food in the United States • Lists additive chemical name and reference to regulatory information • http://www.fda.gov/food/foodingredientspackaging/ucm115326.htm

  28. Additional Sources of Information • Spot The Block – How to understand & use food labels http://www.fda.gov/Food/LabelingNutrition/ConsumerInformation/ucm192721.htm • FDA Food Ingredients and Colors Brochure http://www.fda.gov/Food/FoodIngredientsPackaging/ucm094211.htm • FDA Food Labeling Guidelines http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/default.htm

  29. Questions?

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