The Food Label
Grocery store aisles are avenues to greater nutritional knowledge.
Under regulations from the Food and Drug Administration of
the Department of Health and Human Services and the Food Safety
and Inspection Service of the U.S. Department of Agriculture,
the food label offers more complete, useful and accurate nutrition
information than ever before.
With today's food labels, consumers get:
- nutrition information about almost every food in the grocery
store
- distinctive, easy-to-read formats that enable consumers
to more quickly find the information they need to make healthful
food choices
- information on the amount per serving of saturated fat,
cholesterol, dietary fiber, and other nutrients of major
health concern
- nutrient reference values, expressed as % Daily Values,
that help consumers see how a food fits into an overall
daily diet
- uniform definitions for terms that describe a food's nutrient
content--such as "light," "low-fat," and "high-fiber"--to
ensure that such terms mean the same for any product on
which they appear
- claims about the relationship between a nutrient or food
and a disease or health-related condition, such as calcium
and osteoporosis, and fat and cancer. These are helpful
for people who are concerned about eating foods that may
help keep them healthier longer.
- standardized serving sizes that make nutritional comparisons
of similar products easier
- declaration of total percentage of juice in juice drinks.
This enables consumers to know exactly how much juice is
in a product.
 Select any part of the food label graphic to find
the relevant sections of this document.
NLEA
These and other changes are part of final rules published
in the Federal Register in 1992 and 1993. FDA's rules
implement the provisions of the Nutrition Labeling and Education
Act of 1990 (NLEA), which, among other things, requires nutrition
labeling for most foods (except meat and poultry) and authorizes
the use of nutrient content claims and appropriate FDA-approved
health claims.
Meat and poultry products regulated by USDA are not covered
by NLEA. However, USDA's regulations closely parallel FDA's
rules, summarized here.
Nutrition Labeling--Applicable Foods
Under these rules, nutrition labeling is required for most
foods. In addition, voluntary nutrition information is available
for many raw foods: the 20 most frequently eaten raw fruits,
vegetables and fish each, under FDA's voluntary point-of-purchase
nutrition information program, and the 45 best-selling cuts
of meat, under USDA's program.
Although voluntary, FDA's program for raw produce and fish
carries a strong incentive for retailers to participate. The
program will remain voluntary only if at least 60 percent
of a nationwide sample of retailers continue to provide the
necessary information. (In a 1996 survey, FDA found that more
than 70 percent of U.S. food stores were complying.)
Also nutrition information is required for some restaurant
foods. FDA requires nutrition information for foods about
which health or nutrient-content claims are made on restaurant
menus, signs or placards. Restaurants have to provide a "reasonable
basis" for making claims, although they are given some flexibility
in demonstrating that reasonable basis. For example, they
could rely on recipes endorsed by medical or dietary groups.
Nutrition Labeling--Exemptions
Under NLEA, some foods are exempt from nutrition labeling.
These include:
- food served for immediate consumption, such as that served
in hospital cafeterias and airplanes, and that sold by food
service vendors--for example, mall cookie counters, sidewalk
vendors, and vending machines
- ready-to-eat food that is not for immediate consumption
but is prepared primarily on site--for example, bakery,
deli, and candy store items
- food shipped in bulk, as long as it is not for sale in
that form to consumers
- medical foods, such as those used to address the nutritional
needs of patients with certain diseases
- plain coffee and tea, some spices, and other foods that
contain no significant amounts of any nutrients.
Food produced by small businesses also may be exempt, under
1993 amendments to the NLEA. Businesses with fewer than 100
full-time equivalent employees may claim an exemption for
food products that have U.S. sales of fewer than 100,000 units
annually. Companies claiming this exemption must notify FDA
that they meet the criteria before they begin marketing their
products. U.S. companies, other than importers, with fewer
than 10 full-time equivalent employees and selling fewer than
10,000 units of a food in a year also are exempt but do not
need to notify FDA. Also exempt are retailers with annual
gross sales in the United States of less than $500,000 or
with annual gross sales of food to consumers in the United
States of less than $50,000.
Although certain foods may be exempt, they are free to carry
nutrition information, when appropriate--as long as it complies
with regulations. Also, these foods will lose their exemption
if their labels carry a nutrient content or health claim or
any other nutrition information.
Nutrition information about game meats--such as deer, bison,
rabbit, quail, wild turkey, and ostrich--is not required on
individual packages. Instead, it can be given on counter cards,
signs, or other point-of-purchase materials. Because few nutrient
data exist for these foods, FDA believes that allowing this
option will enable game meat producers to give first priority
to collecting appropriate data and make it easier for them
to update the information as it becomes available.
Under the label's "Nutrition Facts" panel, manufacturers
are required to provide information on certain nutrients.
The mandatory (underlined) and voluntary components and the
order in which they must appear are:
- total calories
- calories from fat
- calories from saturated fat
- total fat
- saturated fat
- polyunsaturated fat
- monounsaturated fat
- cholesterol
- sodium
- potassium
- total carbohydrate
- dietary fiber
- soluble fiber
- insoluble fiber
- sugars
- sugar alcohol (for example, the sugar substitutes xylitol,
mannitol and sorbitol)
- other carbohydrate (the difference between total carbohydrate
and the sum of dietary fiber, sugars, and sugar alcohol
if declared)
- protein
- vitamin A
- percent of vitamin A present as beta-carotene
- vitamin C
- calcium
- iron
- other essential vitamins and minerals
If a claim is made about any of the optional components,
or if a food is fortified or enriched with any of them, nutrition
information for these components becomes mandatory.
These mandatory and voluntary components are the only ones
allowed on the Nutrition Facts panel. The listing of single
amino acids, maltodextrin, calories from polyunsaturated fat,
and calories from carbohydrates, for example, may not appear
as part of the Nutrition Facts on the label.
The required nutrients were selected because they address
today's health concerns. The order in which they must appear
reflects the priority of current dietary recommendations.
All nutrients must be declared as percentages of the Daily
Values which are label reference values. The amount, in grams
or milligrams, of macronutrients (such as fat, cholesterol,
sodium, carbohydrates, and protein) are still listed to the
immediate right of these nutrients. But, for the first time,
a column headed "% Daily Value" appears on the far right side.
Declaring nutrients as a percentage of the Daily Values is
intended to prevent misinterpretations that arise with quantitative
values. For example, a food with 140 milligrams (mg) of sodium
could be mistaken for a high-sodium food because 140 is a
relatively large number. In actuality, however, that amount
represents less than 6 percent of the Daily Value for sodium,
which is 2,400 mg.
On the other hand, a food with 5 g of saturated fat could
be construed as being low in that nutrient. In fact, that
food would provide one-fourth the total Daily Value because
20 g is the Daily Value for saturated fat.
The % Daily Value listing carries a footnote saying that
the percentages are based on a 2,000-calorie diet. Some nutrition
labels--at least those on larger packages--have these additional
footnotes:
- a sentence noting that a person's individual nutrient
goals are based on his or her calorie needs
- lists of the daily values for selected nutrients for a
2,000- and a 2,500-calorie diet.
An optional footnote for packages of any size is the number
of calories per gram of fat (9), and carbohydrate and protein
(4).
In some circumstances, variations in the format of the nutrition
panel are allowed. Some are mandatory. For example, the labels
of foods for children under 2 (except infant formula, which
has special labeling rules under the Infant Formula Act of
1980) may not carry information about saturated fat, polyunsaturated
fat, monounsaturated fat, cholesterol, calories from fat,
or calories from saturated fat.
The reason is to prevent parents from wrongly assuming that
infants and toddlers should restrict their fat intake, when,
in fact, they should not. Fat is important during these years
to ensure adequate growth and development.
The labels of foods for children under 4 may not include
the % Daily Values for total fat, saturated fat, cholesterol,
sodium, potassium, total carbohydrate, and dietary fiber.
They may carry % Daily Values for protein, vitamins and minerals,
however. These nutrients are the only ones for which FDA has
set Daily Values for this age group.
Thus, the top portion of the "Nutrition Facts" panels of
foods for children under 4 will consist of two columns. The
nutrients' names will be listed on the left and their quantitative
amounts will be on the right. The bottom portion will provide
the % Daily Values for protein, vitamins and minerals. Only
the calorie conversion information may be given as a footnote.
Some foods qualify for a simplified label format. This format
is allowed when the food contains insignificant amounts of
seven or more of the mandatory nutrients and total calories.
"Insignificant" means that a declaration of zero could be
made in nutrition labeling, or, for total carbohydrate, dietary
fiber, and protein, the declaration states "less than 1 g."
For foods for children under 2, the simplified format may
be used if the product contains insignificant amounts of six
or more of the following: calories, total fat, sodium, total
carbohydrate, dietary fiber, sugars, protein, vitamins A and
C, calcium, and iron.
If the simplified format is used, information on total calories,
total fat, total carbohydrate, protein, and sodium--even if
they are present in insignificant amounts--must be listed.
Other nutrients, along with calories from fat, must be shown
if they are present in more than insignificant amounts. Nutrients
added to the food must be listed, too.
Some format exceptions exist for small and medium-size packages.
Packages with less than 12 square inches of available labeling
space (about the size of a package of chewing gum) do not
have to carry nutrition information unless a nutrient content
or health claim is made for the product. However, they must
provide an address or telephone number for consumers to obtain
the required nutrition information.
If manufacturers wish to provide nutrition information on
these packages voluntarily, they have several options: (1)
present the information in a smaller type size than that required
for larger packages, or (2) present the information in a tabular
or linear (string) format.
The tabular and linear formats also may be used on packages
that have less than 40 square inches available for labeling
and insufficient space for the full vertical format.
Other options for packages with less than 40 square inches
of label space are:
- abbreviating names of dietary components
- omitting all footnotes, except for the statement that
"Percent Daily Values are based on a 2,000-calorie diet"
- placing nutrition information on other panels readily
seen by consumers.
A select group of packages with more than 40 square inches
of labeling space is allowed a format exception, too. These
are packages with insufficient vertical space (about 3 inches)
to accommodate the required information. Some examples are
bread bags, pie boxes, and bags of frozen vegetables. On these
packages, the "Nutrition Facts" panel may appear, in tabular
format, with the footnote information appearing to the far
right.
For larger packages in which there is not sufficient space
on the principal display panel or the information panel (the
panel to the right of the principal display), FDA allows nutrition
information to appear on any label panel that is readily seen
by consumers. This lessens the chances of overcrowding of
information and encourages manufacturers to provide the greatest
amount of nutrition information possible.
For products that require additional preparation before eating,
such as dry cake mixes and dry pasta dinners, or that are
usually eaten with one or more additional foods, such as breakfast
cereals with milk, FDA encourages manufacturers to provide
voluntarily a second column of nutrition information. This
is known as dual declaration.
With this variation, the first column, which is mandatory,
contains nutrition information for the food as purchased.
The second gives information about the food as prepared and
eaten.
Still another variation is the aggregate display. This is
allowed on labels of variety-pack food items, such as ready-to-eat
cereals and assorted flavors of individual ice cream cups.
With this display, the quantitative amount and % Daily Value
for each nutrient are listed in separate columns under the
name of each food.
The serving size remains the basis for reporting each food's
nutrient content. However, unlike in the past, when the serving
size was up to the discretion of the food manufacturer, serving
sizes now are more uniform and reflect the amounts people
actually eat. They also must be expressed in both common household
and metric measures.
FDA allows as common household measures: the cup, tablespoon,
teaspoon, piece, slice, fraction (such as "1/4 pizza"), and
common household containers used to package food products
(such as a jar or tray). Ounces may be used, but only if a
common household unit is not applicable and an appropriate
visual unit is given--for example, 1 oz (28g/about 1/2 pickle).
Grams (g) and milliliters (mL) are the metric units that
are used in serving size statements.
NLEA defines serving size as the amount of food customarily
eaten at one time. The serving sizes that appear on food labels
are based on FDA-established lists of "Reference Amounts Customarily
Consumed Per Eating Occasion."
These reference amounts, which are part of the regulations,
are broken down into 139 FDA-regulated food product categories,
including 11 groups of foods specially formulated or processed
for infants or children under 4. They list the amounts of
food customarily consumed per eating occasion for each category,
based primarily on national food consumption surveys. FDA's
list also gives the suggested label statement for serving
size declaration. For example, the category "breads (excluding
sweet quick type), rolls" has a reference amount of 50 g,
and the appropriate label statement for sliced bread or roll
is "___ piece(s) ( _ g)" or, for unsliced bread, "2 oz (56
g/_ inch slice)."
The serving size of products that come in discrete units,
such as cookies, candy bars, and sliced products, is the number
of whole units that most closely approximates the reference
amount. Cookies are an example. Under the "bakery products"
category, cookies have a reference amount of 30 g. The household
measure closest to that amount is the number of cookies that
comes closest to weighing 30 g. Thus, the serving size on
the label of a package of cookies in which each cookie weighs
13 g would read "2 cookies (26 g)."
If one unit weighs more than 50 percent but less than 200
percent of the reference amount, the serving size is one unit.
For example, the reference amount for bread is 50 g; therefore,
the label of a loaf of bread in which each slice weighs more
than 25 g would state a serving size of one slice.
Certain rules apply to food products that are packaged and
sold individually. If such an individual package is less than
200 percent of the applicable reference amount, the item qualifies
as one serving. Thus, a 360-mL (12-fluid-ounce) can of soda
is one serving, since the reference amount for carbonated
beverages is 240 mL (8 ounces).
However, if the product has a reference amount of 100 g or
100 mL or more and the package contains more than 150 percent
but less than 200 percent of the reference amount, manufacturers
have the option of deciding whether the product can be one
or two servings.
An example is a 15-ounce (420 g) can of soup. The serving
size reference amount for soup is 245 g. Therefore, the manufacturer
has the option to declare the can of soup as one or two servings.
Daily Values--DRVs
The new label reference value, Daily Value, comprises two
sets of dietary standards: Daily Reference Values (DRVs) and
Reference Daily Intakes (RDIs). Only the Daily Value term
appears on the label, though, to make label reading less confusing.
DRVs have been established for macronutrients that are sources
of energy: fat, saturated fat, total carbohydrate (including
fiber), and protein; and for cholesterol, sodium and potassium,
which do not contribute calories.
DRVs for the energy-producing nutrients are based on the
number of calories consumed per day. A daily intake of 2,000
calories has been established as the reference. This level
was chosen, in part, because it approximates the caloric requirements
for postmenopausal women. This group has the highest risk
for excessive intake of calories and fat.
DRVs for the energy-producing nutrients are calculated as
follows:
- fat based on 30 percent of calories
- saturated fat based on 10 percent of calories
- carbohydrate based on 60 percent of calories
- protein based on 10 percent of calories. (The DRV for
protein applies only to adults and children over 4. RDIs
for protein for special groups have been established.)
- fiber based on 11.5 g of fiber per 1,000 calories.
Because of current public health recommendations, DRVs for
some nutrients represent the uppermost limit that is considered
desirable.The DRVs for total fat, saturated fat, cholesterol,
and sodium are:
- total fat: less than 65 g
- saturated fat: less than 20 g
- cholesterol: less than 300 mg
- sodium: less than 2,400 mg
Daily Values--RDIs
"Reference Daily Intake" replaces the term "U.S. RDA," which
was introduced in 1973 as a label reference value for vitamins,
minerals and protein in voluntary nutrition labeling. The
name change was sought because of confusion that existed over
"U.S. RDAs," the values determined by FDA and used on food
labels, and "RDAs" (Recommended Dietary Allowances), the values
determined by the National Academy of Sciences for various
population groups and used by FDA to figure the U.S. RDAs.
However, the values for the new RDIs remain the same as the
old U.S. RDAs for the time being.
Nutrient Content Claims
The regulations also spell out what terms may be used to
describe the level of a nutrient in a food and how they can
be used. These are the core terms:
- Free. This term means that a product
contains no amount of, or only trivial or "physiologically
inconsequential" amounts of, one or more of these components:
fat, saturated fat, cholesterol, sodium, sugars, and calories.
For example, "calorie-free" means fewer than 5 calories
per serving, and "sugar-free" and "fat-free" both mean less
than 0.5 g per serving. Synonyms for "free" include "without,"
"no" and "zero." A synonym for fat-free milk is "skim".
- Low. This term can be used on foods that
can be eaten frequently without exceeding dietary guidelines
for one or more of these components: fat, saturated fat,
cholesterol, sodium, and calories. Thus, descriptors are
defined as follows:
- low-fat: 3 g or less per serving
- low-saturated fat: 1 g or less per
serving
- low-sodium: 140 mg or less per serving
- very low sodium: 35 mg or less per
serving
- low-cholesterol: 20 mg or less and
2 g or less of saturated fat per serving
- low-calorie: 40 calories or less
per serving.
Synonyms for low include "little," "few," "low source of,"
and "contains a small amount of."
Alternative spelling of these descriptive terms and their
synonyms is allowed--for example, "hi" and "lo"--as long as
the alternatives are not misleading.
Healthy. A "healthy" food must be low in
fat and saturated fat and contain limited amounts of cholesterol
and sodium. In addition, if it' s a single-item food, it must
provide at least 10 percent of one or more of vitamins A or
C, iron, calcium, protein, or fiber. Exempt from this "10-percent"
rule are certain raw, canned and frozen fruits and vegetables
and certain cereal-grain products. These foods can be labeled
"healthy," if they do not contain ingredients that change
the nutritional profile, and, in the case of enriched grain
products, conform to standards of identity, which call for
certain required ingredients. If it's a meal-type product,
such as frozen entrees and multi-course frozen dinners, it
must provide 10 percent of two or three of these vitamins
or minerals or of protein or fiber, in addition to meeting
the other criteria. The sodium content cannot exceed 360 mg
per serving for individual foods and 480 mg per serving for
meal-type products.
Other Definitions
The regulations also address other claims. Among them:
- Percent fat free: A product bearing this
claim must be a low-fat or a fat-free product. In addition,
the claim must accurately reflect the amount of fat present
in 100 g of the food. Thus, if a food contains 2.5 g fat
per 50 g, the claim must be "95 percent fat free."
- Implied: These types of claims are prohibited
when they wrongfully imply that a food contains or does
not contain a meaningful level of a nutrient. For example,
a product claiming to be made with an ingredient known to
be a source of fiber (such as "made with oat bran") is not
allowed unless the product contains enough of that ingredient
(for example, oat bran) to meet the definition for "good
source" of fiber. As another example, a claim that a product
contains "no tropical oils" is allowed--but only on foods
that are "low" in saturated fat because consumers have come
to equate tropical oils with high saturated fat.
- Meals and main dishes: Claims that a
meal or main dish is "free" of a nutrient, such as sodium
or cholesterol, must meet the same requirements as those
for individual foods. Other claims can be used under special
circumstances. For example, "low-calorie" means the meal
or main dish contains 120 calories or less per 100 g. "Low-sodium"
means the food has 140 mg or less per 100 g. "Low-cholesterol"
means the food contains 20 mg cholesterol or less per 100
g and no more than 2 g saturated fat. "Light" means the
meal or main dish is low-fat or low-calorie.
- Standardized foods: Any nutrient content
claim, such as "reduced fat," "low calorie," and "light,"
may be used in conjunction with a standardized term if the
new product has been specifically formulated to meet FDA's
criteria for that claim, if the product is not nutritionally
inferior to the traditional standardized food, and the new
product complies with certain compositional requirements
set by FDA. A new product bearing a claim also must have
performance characteristics similar to the referenced traditional
standardized food. If the product doesn't, and the differences
materially limit the product's use, its label must state
the differences (for example, not recommended for baking)
to inform consumers.
'Fresh'
Although not mandated by NLEA, FDA has issued a regulation
for the term "fresh." The agency took this step because of
concern over the term's possible misuse on some food labels.
The regulation defines the term "fresh" when it is used to
suggest that a food is raw or unprocessed. In this context,
"fresh" can be used only on a food that is raw, has never
been frozen or heated, and contains no preservatives. (Irradiation
at low levels is allowed.) "Fresh frozen," "frozen fresh,"
and "freshly frozen" can be used for foods that are quickly
frozen while still fresh. Blanching (brief scalding before
freezing to prevent nutrient breakdown) is allowed.
Other uses of the term "fresh," such as in "fresh milk" or
"freshly baked bread," are not affected.
Baby Foods
FDA is not allowing broad use of nutrient claims on infant
and toddler foods. However, the agency may propose claims
specifically for these foods at a later date. The terms "unsweetened"
and "unsalted" are allowed on these foods, however, because
they relate to taste and not nutrient content.
Health Claims
Claims for 10 relationships between a nutrient or a food
and the risk of a disease or health-related condition are
now allowed. They can be made in several ways: through third-party
references (such as the National Cancer Institute), statements,
symbols (such as a heart), and vignettes or descriptions.
Whatever the case, the claim must meet the requirements for
authorized health claims--for example, they cannot state the
degree of risk reduction and can only use "may" or "might"
in discussing the nutrient or food-disease relationship. And
they must state that other factors play a role in that disease.
The claims also must be phrased so that consumers can understand
the relationship between the nutrient and the disease and
the nutrient's importance in relationship to a daily diet.
An example of an appropriate claim is: "While many factors
affect heart disease, diets low in saturated fat and cholesterol
may reduce the risk of this disease."
The allowed nutrient-disease relationship claims and rules
for their use are:
- Calcium and osteoporosis: To carry this
claim, a food must contain 20 percent or more of the Daily
Value for calcium (200 mg) per serving, have a calcium content
that equals or exceeds the food's content of phosphorus,
and contain a form of calcium that can be readily absorbed
and used by the body. The claim must name the target group
most in need of adequate calcium intakes (that is, teens
and young adult white and Asian women) and state the need
for exercise and a healthy diet. A product that contains
40 percent or more of the Daily Value for calcium must state
on the label that a total dietary intake greater than 200
percent of the Daily Value for calcium (that is, 2,000 mg
or more) has no further known benefit.
- Fat and cancer: To carry this claim,
a food must meet the nutrient content claim requirements
for "low-fat" or, if fish and game meats, for "extra lean."
- Saturated fat and cholesterol and coronary heart
disease (CHD): This claim may be used if the food
meets the definitions for the nutrient content claim "low
saturated fat," "low-cholesterol," and "low-fat," or, if
fish and game meats, for "extra lean." It may mention the
link between reduced risk of CHD and lower saturated fat
and cholesterol intakes to lower blood cholesterol levels.
- Fiber-containing grain products, fruits and vegetables
and cancer: To carry this claim, a food must be
or must contain a grain product, fruit or vegetable and
meet the nutrient content claim requirements for "low-fat,"
and, without fortification, be a "good source" of dietary
fiber.
- Fruits, vegetables and grain products that contain
fiber and risk of CHD: To carry this claim, a food
must be or must contain fruits, vegetables and grain products.
It also must meet the nutrient content claim requirements
for "low saturated fat," "low-cholesterol," and "low-fat"
and contain, without fortification, at least 0.6 g soluble
fiber per serving.
- Sodium and hypertension (high blood pressure):
To carry this claim, a food must meet the nutrient content
claim requirements for "low-sodium."
- Fruits and vegetables and cancer: This
claim may be made for fruits and vegetables that meet the
nutrient content claim requirements for "low-fat" and that,
without fortification, for "good source" of at least one
of the following: dietary fiber or vitamins A or C. This
claim relates diets low in fat and rich in fruits and vegetables
(and thus vitamins A and C and dietary fiber) to reduced
cancer risk. FDA authorized this claim in place of an antioxidant
vitamin and cancer claim.
- Folic acid and neural tube defects: Folic
acid and neural tube defects: This claim is allowed on dietary
supplements that contain sufficient folate and on conventional
foods that are naturally good sources of folate, as long
as they do not provide more than 100 percent of the Daily
Value for vitamin A as retinol or preformed vitamin A or
vitamin D. A sample claim is "healthful diets with adequate
folate may reduce a woman's risk of having a child with
a brain or spinal cord defect."
- Dietary sugar alcohols and dental caries (cavities):
This claim applies to food products, such as candy or gum,
containing the sugar alcohols xylitol, sorbitol, mannitol,
maltitol, isomalt, lactitol, hydrogenated starch hydrolysates,
hydrogenated glucose syrups, or a combination of any of
these. If the food also contains a fermentalbe carbohydrate,
such as sugar, the food cannot lower the pH of plaque in
the mouth below 5.7. Besides the food ingredient's relationship
to dental caries, the claim also must state that frequent
between-meal consumption of foods high in sugars and starches
promotes tooth decay. A shortened claim is allowed on food
packages with less than 15 square inches of labeling surface
area.
- Soluble fiber from certain foods, such as whole
oats and psyllium seed husk, and heart disease:
This claim must state that the fiber also needs to be part
of a diet low in saturated fat and cholesterol, and the
food must provide sufficient soluble fiber. The amount of
soluble fiber in a serving of the food must be listed on
the Nutrition Facts panel.
Ingredient Labeling
Ingredient declaration is required on all foods that have
more than one ingredient.
Because people may be allergic to certain additives and to
help them better avoid them, the ingredient list must include,
when appropriate:
- FDA-certified color additives, such as FD&C Blue No.
1, by name
- sources of protein hydrolysates, which are used in many
foods as flavors and flavor enhancers
- declaration of caseinate as a milk derivative in the ingredient
list of foods that claim to be non-dairy, such as coffee
whiteners.
As required by NLEA, beverages that claim to contain juice
must declare the total percentage of juice on the information
panel. In addition, FDA's regulation establishes criteria
for naming juice beverages. For example, when the label of
a multi-juice beverage states one or more--but not all--of
the juices present, and the predominantly named juice is present
in minor amounts, the product' s name must state that the
beverage is flavored with that juice or declare the amount
of the juice in a 5 percent range--for example, "raspberry-flavored
juice blend" or "juice blend, 2 to 7 percent raspberry juice."
More Information
For more information, contact:
FDA
General Inquiries: Call toll-free 1-888-INFO-FDA (1-888-463-6332).
Food Safety Hotline: 1-800-332-4010
FDA's food label information on the Web: http://vm.cfsan.fda.gov/label.html.
USDA
Food Safety Education and Communication Office
1400 Independence Ave., S.W., Room 1180
Washington, DC 20250
Meat and Poultry Hotline: 1-800-535-4555.
BG 99-5
(Replaces BG 95-14)
(Hypertext updated by clb 1999-MAY-17)
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