FDA's Updated 'Nutrition Facts' Label: Understanding the changes to Nutrition Facts Labels and Serving Sizes including FSIS- USDA Proposal

Duration: 60 Minutes
Virtually all labels on packaged food sold in the U.S. will need to be redesigned and substantively modified following a recent update to the information required in the 'Nutrition Facts' box. Importers and domestic producers will have between two and three years to comply with the new rules. This webinar will examine the key requirements as well as timelines and strategies for compliance. This training will provide a comprehensive overview of the sweeping new changes and the impacts on the food and beverage industry.
Updated Nutrition Facts Label
Product ID: 502322
Objectives of the Presentation
By the end of this Nutrition Regulations webinar, participants will have the knowledge and tools to:
  • Brief overview of the FSIS - USDA proposal
  • Understand the status of this requirement under new administration
  • Understand what the new requirements are for the nutrition facts panel design
  • Understand the serving size changes and the RACC changes
  • Understand the new nutrient declaration changes
  • Develop strategies for finished product formulation by understanding added sugars and the definition
  • Create an action plan to prepare your operation for the final rules and compliance dates
  • Apply requirements to the development of new labels, nutrient and health related claims and marketing strategies
Why Should you Attend
In 2016, the Food and Drug Administration finalized changes to the new Nutrition Facts Label which is the first change to this label in more than 20 years. Under the new administration we are unsure what the status of this new regulation is, but we will discuss what we know about implementation. We also know that the USDA has issued a proposal for revised nutrition facts for meat and poultry products. We will briefly discuss that proposal and what it means for these product labels.

The new label reflects updates in scientific information and aims to help consumers make better and more informed choices. The biggest changes include increased font size for calorie information, declaration of added sugar in amount and percent daily value and updated requirements for serving size. The new label will have far-reaching implications for industry, including effects on ingredients and recipes, as well as nutrient content claims allowed. There are also changes to the way that serving sizes are calculated and the recommended amounts customarily consumed for some food categories.

If you sell, market or manufacture packaged food and beverages, your product label will likely change as a result of these rules. Label changes could be as minor as updating values on the NFP or as major as format, content and design changes. These new regulations not only transform the way nutrition information will appear on the label they also impact the claims that can be made for certain foods.

Areas Covered
  • FSIS - USDA proposal of update to nutrition facts labeling
  • Impact of the new label on health and nutrition claims
  • How serving size changes will affect your products marketing
  • Effects of new vitamin listings
  • Nutrients revised, removed, or added
  • Legal and regulatory impact
  • Updates to serving sizes
  • Exemptions
  • Practical advice and timeline
Who will Benefit
Individuals involved in:
  • Food label development
  • Food processors and manufacturers
  • Food labeling compliance
  • Food marketing
  • Nutrition
  • Product development-labeling
  • QA/QC-labeling
  • General counsel - labeling and advertising review
  • Regulatory affairs
  • Legal risk management personnel within food manufacturers or restaurant companies
  • R&D Personal
$300
Recorded Session for one participant
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  • Presentation handouts in downloadable PDF format will be updated on your OCP Account within 24 hours of the purchase of the product
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Instructor Profile:
Natasha Rowley-Phipps has more than 20 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in Bakery Science Management with further studies in a master's program of Cereal Chemistry. Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality assurance with several top quick service restaurant chains. During this time her primary responsibilities were nutrition labeling, vendor audit programs, and restaurant food safety management. After this she took a position within manufacturing quality with a top gluten free producer of baked products. Her responsibilities within this role included retail product labeling, developing all quality and safety programs, analytical laboratory management, and sanitation program management. Natasha is now a consultant providing services to food manufacturers, retailers, and brand owners in all areas of food safety, quality and regulatory compliance.
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