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What’s in Your Food?Understanding Food Labels
Karin Allen, PhDFood Quality & Entrepreneurship
SpecialistUtah State University Extension
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What is a Food Label?
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What is a Food Label?
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What is a Food Label?
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Parts of a Food Label
Primary Display PanelInformation
Panel
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Principle Display Panel
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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
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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
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Information Panel
Nutrition Facts Panel
Ingredient Statement & Allergen information
Producer Name & Address
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Nutrition Facts Panel
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Nutrient Content Claims
• Statement regarding level of specific nutrient
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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
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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
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FDA Crackdown
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Back to the Information Panel…
Nutrition Facts Panel
Ingredient Statement & Allergen information
Producer Name & Address
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Allergen Statement
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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”
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If you are what you
eat…
how well do you know yourself?
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What am I?
INGREDIENTS: PASTEURIZED MILK, LIVE CULTURES, SALT, ENZYMES
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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.
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Why are Additives Used?1. To maintain product consistency.
2. To improve or maintain nutritional value.
3. To maintain palatability and wholesomeness.
4. To provide leavening or control acidity/alkalinity.
5. To enhance flavor or impart desired color.
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1. To maintain product consistency.
• Emulsifiers–Mono and Diglycerides, Lecithin
• Thickeners– Alginates, Pectins, Gelatin, Gums
• Anti-caking agents–Magnesium silicate, Calcium stearate,
Cornstarch
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2. To improve/maintain nutritional value.
• Vitamins– Vitamin C, Thiamin, Folic Acid, Niacin
• Minerals– Iron, Calcium
• Chelators– EDTA, Potassium phosphate, Sodium
diacetate
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3. To maintain palatability and wholesomeness.
• Antimicrobials– Propylparaben, Sodium benzoate,
Sodium propionate
• Antioxidants– BHA/BHT, Propyl gallate, Ascorbic acid
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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
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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
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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 informationhttp://
www.fda.gov/food/foodingredientspackaging/ucm115326.htm
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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 Guidelineshttp://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/default.htm
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QUESTIONS?