Countries covered: United States
The U.S. Food Labeling Guide continues to be the most
comprehensive tool for labeling food products available. Our prior editions are already used regularly by hundred of food manufacturers, consultants and label designers. This completely updated user-friendly guide simplifies the maze of complex legal requirements mandated by the government.
Please Note: It may take up to 4 business days before a hard copy order is able to be shipped from this publisher's location.
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- CHAPTER 1 FOOD LABELING INTRODUCTION
- I. HISTORICAL OVERVIEW
- II. GOVERNING LAWS
- A. Federal Laws
- B. State Laws
- III. REGULATORY AUTHORITIES
- A. FDA
- B. USDA
- C. Customs
- D. FTC
- IV. SCOPE
- CHAPTER 2 OVERVIEW OF LABELING REQUIREMENTS
- I. GENERAL MISBRANDING PROVISIONS
- II. SPECIFIC MISBRANDING PROVISIONS
- A. Foods Regulated By FDA
- B. Foods Regulated By USDA
- III. NATIONAL UNIFORMITY IN FOOD LABELING
- IV. TERMINOLOGY
- A. “Package”
- B. “Label” And “Labeling”
- C. “Principal Display Panel”
- D. “Information Panel”
- V. PLACEMENT OF LABEL INFORMATION
- VI. ENGLISH AND FOREIGN LANGUAGES
- VII. EXEMPTIONS
- CHAPTER 3 STATEMENT OF IDENTITY
- I. ELEMENTS OF THE STATEMENT OF IDENTITY
- A. Standards Of Identity And Common Or Usual Names
- 1. Standard of Identity Regulations
- 2. Common or Usual Name Regulations and Guidance
- II. LABEL PRESENTATION
- III. OPTIONAL FORMS
- IV. “IMITATION” LABELING
- CHAPTER 4 NET CONTENTS LABELING
- I. ELEMENTS OF THE NET CONTENTS DECLARATION
- A. What Must Be Declared?
- B. Avoirdupois And Metric Declarations—Both Typically Required
- C. Largest Appropriate Unit of Measure Must Be Used
- D. Dual Avoirdupois Declaration
- E. Multiunit Retail Packages
- F. Prefatory Language
- G. Abbreviations
- H. Qualifying Language
- I. Supplemental Statements
- J. Miscellaneous Exceptions
- II. LABEL PRESENTATION
- A. Placement On PDP
- B. Mandatory Separation From Other Information
- C. Type Style And Size
- III. NET CONTENTS COMPLIANCE
- A. “Accurate” Declaration Is Required
- B. Largest Declared Value Used for Compliance
- CHAPTER 5 NUTRITION LABELING
- I. ELEMENTS OF NUTRITION LABELING
- II. LABEL PRESENTATION
- III. RDIS, DRVS, AND DVS
- IV. SERVING SIZES
- A. Reference Amounts
- 1. General
- 2. Products Requiring Cooking or Addition of Ingredients
- 3. Imitation, Substitute, or Altered Foods
- 4. Whipped/Aerated Foods
- 5. Foods Packaged and Presented to Be Consumed Together
- 6. Nutrient Content And Health Claim Eligibility
- Based on Reference Amounts
- 7. Amendment of Reference Amounts
- B. Determining Label Serving Sizes From Reference Amounts
- 1. Label Serving Size Must Be Based on Relevant Reference Amount
- 2. Products in Discrete Units
- 3. Products in Discrete Units That Naturally Vary in Size
- 4. Products in Large Discrete Units Usually Divided for Consumption
- 5. Nondiscrete Bulk Products
- 6. Products Requiring Further Preparation Before Consumption
- 7. Single-Serving Containers
- 8. “Meal Products” and “Main Dish Products”
- 9. Variety Packs and Products with Multiple Compartments
- Containing Different Foods
- 10.Variety and Assortment Foods to Be Used as Gifts
- 11.Limited Availability Weight Control Foods
- 12.Raw Fruits and Vegetables
- V. EXPRESSION OF SERVING SIZE
- A. Parenthetical Metric Declaration — Generally Required
- B. “Common Household Measure” Or “Common Household Unit”
- C. Hierarchy Of Household Measures
- D. Household Measure — “Piece”
- E. Optional Parenthetical Declaration In Oz And Fl Oz
- F. Optional Clarifying Phrases
- G. Calculating Percent Of Reference Amount From Net Weight Of Package
- H. Rounding Of Serving Sizes
- VI. SERVINGS PER CONTAINER
- A. Determining Number Of Servings
- B. Multiple “Servings Per Container” Allowance
- VII. ADDITIONAL DECLARATIONS
- A. Voluntary Secondary Nutrition Labeling On “As Prepared” Basis
- B. Optional Declaration Of Nutrition Information Per 100 g, 100 mL, Etc.
- C. Mandatory Secondary Nutrition Labeling Requirement For Promoted Product Uses That Differ Significantly From Reference Amount Use
- VIII. NUTRIENTS AND OTHER INFORMATION TO BE DECLARED
- A. Serving Size
- B. Servings Per Container
- C. “Calories”; “Calories, Total”; Or “Total Calories”
- D. “Calories From Fat”
- E. “Calories From Saturated Fat”
- F. “Total Fat” Or “Fat, Total”
- G. “Saturated Fat” Or “Saturated”
- H. “Trans Fat”
- I. “Polyunsaturated Fat” Or “Polyunsaturated”
- J. “Monounsaturated Fat” Or “Monounsaturated”
- K. “Cholesterol”
- L. “Sodium”
- M. “Potassium”
- N. “Total Carbohydrate” Or “Carbohydrate, Total”
- O. “Dietary Fiber”
- P. “Soluble Fiber”
- Q. “Insoluble Fiber”
- R. “Sugars”
- S. “Sugar Alcohol”
- T. “Other Carbohydrate”
- U. “Protein”
- V. Vitamins And Minerals
- W. Additional Declarations — Prohibited
- IX. “NUTRITION FACTS” FORMAT & GRAPHICS
- A. Graphic Specifications
- 1. Hairline Box
- 2. Type Style and Size Requirements
- 3. Lines, Bars and Spaces
- 4. Bolding Requirements
- 4. “Reverse Type” — Discouraged
- 5. Voluntary Highlighting — Prohibited
- 6. Stacked Titles
- 7. Graphic Enhancements
- B. Format
- 1. Standard Format
- 2. Simplified Format
- 3. Shortened Format
- C. Display Option
- 1. Full Display
- 2. Tabular Display
- 3. Linear Display
- D. Abbreviations
- E. Dual Declarations
- F. Supplementary Nutrition Information - Use of Graphic Devices
- G. Small Packages
- X. EXEMPTIONS AND PRODUCTS SUBJECT TO SPECIAL REQUIREMENTS
- A. Products Not Offered For Sale
- B. Exemptions May Be Lost
- C. Small Retail Business
- D. Low-Volume Products Of Small Businesses
- E.. Foods For Immediate Human Consumption
- F. “Cash-And-Carry” Stores
- G. Food Service Foods
- H. Ready-To-Eat Take-Out Foods
- I. Foods That Contain Insignificant Amounts Of All Nutrients
- J. Foods For Infants And Young Children
- K. Bulk Foods Intended For Further Manufacturing, Processing, Labeling, Or Repacking
- L. Shell Eggs
- M. Multiunit Retail Food Packages
- N. Food Products Sold From Bulk Containers
- O. Small Packages
- P. Raw Fruits, Vegetables, And Seafood
- Q. Game Meats
- R. Products With Separately-Packaged Ingredients
- S. Variety Packs
- T. Assortments Of Food In A Gift Package
- XI. COMPLIANCE ISSUES
- A. Sampling
- B. Permitted Variations
- C. Analytical Procedures
- D. Factors Considered
- E. Databases
- F. Alternate Means Of Compliance And Exemptions
- G. Nutrition Label Accuracy
- XII. VOLUNTARY NUTRITION LABELING OF RAW FRUITS,
- VEGETABLES, AND SEAFOOD
- A. Scope Of The Voluntary Nutrition Labeling Guidelines
- B. Provisions Of The Guidelines
- C. Substantial Compliance By Retailers
- CHAPTER 6 DECLARATION OF INGREDIENTS
- I. ELEMENTS OF THE INGREDIENTS DECLARATION
- A. General Rule
- B. Special Rules
- 1. “Contains __% or Less”
- 2. Spices
- 3. Flavors
- 4. Colors
- 5. Composite Foods Used as Ingredients
- 6. Class Names
- 7. Water for Reconstitution
- 8. “And/Or” Labeling
- a. Fats and Oils
- b. Leavening Agents, Yeast Nutrients, Dough Conditioners,
- and Firming Agents
- c. Fish Species Used in Surimi
- d. Nutritive Sweeteners Used in Soft Drinks
- 9. Chemical Preservatives
- 10. Protein Hydrolysates
- 11. Caseinates
- 12. Wax and Resin Coatings on Fresh Produce
- 13. GRAS and Food Additive Regulations
- 14. Special Requirements for Certain Standardized Foods
- 15. Label Declaration of Optional Ingredients for Standardized Foods
- 16. Exemption — Incidental Additives
- 17. Assortments
- 18. Bulk Foods
- 19. Source of Certain Ingredients
- II. LABEL PRESENTATION
- III. ALLERGENS
- IV. FDA INGREDIENT LABELING PROPOSALS
- CHAPTER 7 SIGNATURE LINE
- I. ELEMENTS OF THE SIGNATURE LINE
- A. Identification Of Responsible Party
- B. Relation To The Food
- C. Statement Of Place Of Business
- II. LABEL PRESENTATION
- III. INTERACTION WITH COUNTRY OF ORIGIN MARKING
- CHAPTER 8 NUTRIENT CONTENT CLAIMS AND OTHER DESCRIPTIVE TERMS - “FRESH,” “NATURAL,” “ORGANIC,” “GMO FREE,” “PASTEURIZED,” “NO MSG,” AND “GLUTEN FR FREE” EE”
- I. GENERAL REQUIREMENTS AND SCOPE
- A. What Is A Nutrient Content Claim?
- 1. “Expressed” Nutrient Content Claims
- 2. “Implied” Nutrient Content Claims
- 3. Factual Statements About Nutrient Content
- B. What Is Not A Nutrient Content Claim?
- C. Other Exemptions
- II. PERMITTED NUTRIENT CONTENT CLAIMS
- A. Claims Authorized By FDA Regulation
- 1. Defined Nutrient Content Claims and Synonyms
- 2. Variant Spellings
- 3. Approval of New Nutrient Content Claims or Synonyms
- a. Petition for a New Nutrient Content Claim
- b. Petition for a Synonym
- c. Petition for Use of an Implied Claim in a Brand Name
- d. Public Disclosure
- B. Claims Reflecting Authoritative Scientific Statements
- III. CLAIMS APPROVED BY FDA REGULATION — GLOBAL PROVISIONS
- A. General Principles
- 1. “Substitute” Food
- 2. “Free” And “Low” Claims
- a. Inherent Nutrient Content Versus Modified Food —
- Qualification May Be Required
- b. Eligibility for “Free” Claims
- c. Permitted Synonyms
- 3. Relative Claims
- a. Reference Foods
- b. Accompanying Information for Relative Claims
- c. Permitted Synonyms
- d. “Modified”
- 4. “Meal Products” and “Main Dish Products”
- 5. Compliance
- 6. Nutrition Labeling
- B. Labeling Mechanics
- 1. Typesize and Style of Claim
- 2. Referral Statement
- 3. Disclosure Statement
- 4. Disclaimer Where Claim Eligibility Criteria Are Met Per Reference Amount But Not Per Labeled Serving Size
- 5. Typesize of Specific Statements Required with Nutrient Content Claims
- IV. CLAIMS AUTHORIZED BY FDA REGULATION —
- DEFINITIONS AND SPECIFIC ELIGIBILITY REQUIREMENTS
- A. “High,” “Good Source,” “More,” And “High Potency” Claims
- 1. “High”
- 2. “Good Source”
- 3. Meal Products and Main Dish Products
- 4. Total Carbohydrate — Claims Prohibited
- 5. “More”
- 6. Dietary Fiber Claims — Fat Disclosure
- 7. “High Potency”
- B. Antioxidant Claims
- C. “Light” And “Lite” Claims
- 1. Unqualified Uses
- 2. Qualified Uses
- D. Calorie Content And Sugar Claims
- 1. Calorie Claims
- 2. Sugar Claims
- 3. Terms Suggesting Usefulness as Low Calorie or Reduced Calorie Foods
- E. Sodium Content And Salt Claims
- 1. Sodium Claims
- 2. Salt Claims
- F. Fat, Fatty Acid, Cholesterol, Lean, And Trans Fat Claims
- 1. Fat Claims
- 2. Saturated Fat Claims
- 3. Cholesterol Claims
- 4. Lean Claims
- 5. Trans Fat - Claims Not Authorized
- G. Implied Nutrient Content Claims
- 1. Comparative Nutrient Claims
- 2. Ingredient Claims
- 3. General Nutrition Claims
- 4. “Healthy”
- a. Definition
- b. Labeling Context
- V. CLAIMS REFLECTING AUTHORITATIVE STATEMENTS —
- GLOBAL PROVISIONS
- VI. CLAIMS REFLECTING AUTHORITATIVE STATEMENTS —
- SPECIFIC PERMITTED CLAIMS
- A. Choline
- B. Specific Omega-3 Fatty Acids
- 1. Seafood Industry Notification: ALA, DHA, and EPA
- a. DHA/EPA Claims
- b. ALA Claims
- 2. Martek Notification
- a. DHA Claims
- b. ALA Claims
- VII. CLAIMS REFLECTING AUTHORITATIVE STATEMENTS — SPECIFIC PROHIBITED CLAIMS
- VIII.RESTAURANT FOOD
- IX. DESCRIPTIVE TERMS
- A. “Fresh” Claims
- 1. Scope
- 2. “Fresh”
- 3. “Fresh Frozen” and “Frozen Fresh”
- 4. “Freshly Prepared,” “Fresh Squeezed”
- 5. Fresh Ingredients in Processed Foods
- 6. “Remanufactured”
- B. Other Claims
- 1. “Natural”
- 2. “Organic”
- 3. “GMO-Free,” “non-Genetically Modified,” and Similar Claims
- 4. “Pasteurized”
- 5. “No MSG”
- 6. “Gluten Free”
- LISTS:
- SUMMARY OF NUTRIENT CONTENT CLAIMS FOR
- INDIVIDUAL FOOD PRODUCTS
- SUMMARY OF NUTRIENT CONTENT CLAIMS FOR MEAL AND MAIN DISH PRODUCTS
- NUTRIENT CONTENT CLAIMS SYNONYMS
- CHAPTER 9 MODIFIED STANDARDIZED FOODS
- I. GENERAL REQUIREMENTS AND SCOPE
- A. Modified Foods That Conform To A Standard Of Identity
- B. Foods That Qualify As Modified Versions Of More
- Than One Standardized Food
- C. Modification Necessary
- D. Implied Nutrient Content Claims
- E. Standards Of Identity Using Nutrient Content Claims
- F. Multiple Claims
- G. Noncharacterizing Changes In Standardized Foods
- H. Rule Does Not Encompass Standards Of Quality Or Fill
- II. REQUIREMENTS FOR MODIFIED STANDARDIZED FOODS
- A. Nutritional Equivalence
- B. Performance Characteristics
- 1. Deviations from Non-Ingredient Provisions of Standard
- 2. Label Disclosure of Significant Differences in
- Performance Characteristics
- 3. Typesize and Placement
- C. Ingredients
- 1. Nutrients
- 2. Mandatory Ingredients
- 3. Prohibited Ingredients
- 4. Other Safe and Suitable Ingredients
- 5. Ingredients Declaration
- 6. Water; Fat Analogs
- 7. Fats and Fat Analogs in Dairy Products
- 8. Flavor Labeling
- III. SPECIFIC FOODS
- CHAPTER 10 HEALTH CLAIMS
- I. GENERAL REQUIREMENTS AND SCOPE
- A. What Is A Health Claim?
- 1. Basic Definition
- 2. Implied Health Claims
- a. Brand Names
- b. Third Party References
- c. Symbols
- B. What Is Not A Health Claim?
- 1. Classical Deficiency Disease Claims
- 2. “Healthy”
- 3. Special Dietary Use Claims
- 4. General Dietary Guidance
- 5. Multiple Use Products
- II. PERMITTED HEALTH CLAIMS
- A. Claims Authorized By FDA Regulation
- 1. Scientific Standard
- 2. Substance Involved
- 3. Disease or Health-Related Condition
- 4. Petitions for Recognition of New Claims
- a. General Requirements
- b. Summary of Scientific Data
- c. Analytical Data
- d. Model Health Claim
- 5. Agency Action
- 6. Public Disclosure
- B. Claims Reflecting Authoritative Scientific Statements
- C. Qualified Health Claims
- 1. Scientific Standard
- 2. Petitions for Authorization of Qualified Health Claims
- a. General Requirements
- b. Procedural Timeline for Qualified Health Claim Petitions
- 3. FDA Letter of Enforcement Discretion
- D. Disqualification From Health Claim Eligibility
- III. CLAIMS APPROVED BY FDA REGULATION — ELIGIBILITY REQUIREMENTS
- A. Minimum Nutrient Levels
- B. Required Level Of Nutrient
- C. General Labeling Requirements
- 1. Consistency with FDA’s Summary
- 2. Disclosure Statement
- 3. Location of Required Information
- 4. Optional General Information
- D. FDA’s Evolving Views on Health Claims — Proposed Amendments, ANPRs, and Related Activities
- 1. Flexibility Proposed Rule
- a. Modification of the Jellybean Rule
- b. Modification of Required Elements
- c. Abbreviated Health Claims
- 2. ANPR on Health Claims
- a. Alternatives for Qualified Health Claims
- (1) Option 1
- (2) Option 2
- (3) Option 3
- b. Other Health Claim Topics
- (1) Data and Research
- (2) Revised Language for Unqualified Health Claims
- (3) Interim Final Rules for Unqualified Health Claims
- (4) “FDA Authorized”
- (5) Evaluations by Outside Groups
- (6) Competent and Reliable Evidence
3. Task Force on Consumer Health Information for Better Nutrition
- 4. Consumer Studies
- 5. Keystone Report
- IV. CLAIMS APPROVED BY FDA REGULATION — SPECIFIC PERMITTED CLAIMS
- A. Calcium And Osteoporosis
- 1. Model Claims
- 2. Requirements
- 3. Eligible Calcium-Containing Ingredients
- B. Sodium And Hypertension
- 1. Model Claims
- 2. Requirements
- C. Dietary Fat And Cancer
- 1. Model Claims
- 2. Requirements
- D. Saturated Fat/Cholesterol And Coronary Heart Disease
- 1. Model Claims
- 2. Requirements
- E. Fiber-Containing Foods And Cancer
- 1. Model Claims
- 2. Requirements
- F. Fiber-Containing Foods And Coronary Heart Disease
- 1. Model Claims
- 2. Requirements
- 3. Dietary Fiber and Cardiovascular Disease Claims Prohibited
- 4. Nature of the Food
- 5. Inherent Soluble Fiber
- G. Fruits And Vegetables And Cancer
- 1. Model Claims
- 2. Requirements
- H. Folate And Neural Tube Defects
- 1. Model Claims
- 2. Requirements
- 3. Food Fortification Requirements/Limitations
- I. Dietary Noncariogenic Carbohydrate Sweeteners And Dental Caries
- 1. Model Claims
- 2. Requirements
- J. Soluble Fiber From Certain Foods And Coronary Heart Disease
- 1. Model Claims
- 2. Requirements
- 3. Label Statement of Eligibility Criteria
- 4. Soluble Fiber Blends
- 5. Psyllium Husk-Containing Foods — Notice Statement
- K. Soy Protein and Coronary Heart Disease
- 1. Model Claims
- 2. Requirements
- 3. Methodology
- 4. Food Substance
- 5. Records
- 6. Genetically Modified Soybeans
- 7. Health Concerns
- L. Plant Sterol/Stanol Esters and Coronary Heart Disease (Interim Final Rule)
- 1. Model Claims
- a. Plant sterol esters
- b. Plant stanol esters
- 2. Requirements
- 3. Substance
- V. CLAIMS PROHIBITED BY FDA REGULATION
- A. General
- B. Specific Claims
- VI. CLAIMS REFLECTING AUTHORITATIVE STATEMENTS — GLOBAL PROVISIONS
- VII. CLAIMS REFLECTING AUTHORITATIVE STATEMENTS — SPECIFIC PERMITTED CLAIMS
- A. Whole Grain Foods/Heart Disease and Certain Cancers
- 1. Claim
- 2. Requirements
- 3. Authoritative Source
- B. Potassium-Containing Foods/High Blood Pressure and Stroke
- 1. Claim
- 2. Requirements
- 3. Authoritative Source
- VIII. CLAIMS REFLECTING AUTHORITATIVE STATEMENTS — SPECIFIC PROHIBITED CLAIMS
- IX. QUALIFIED HEALTH CLAIMS - CLAIMS AUTHORIZED BY FDA
- A. Cancer-Related Claims
- 1. Tomatoes and Prostate, Ovarian, Gastric, and Pancreatic Cancers
- 2. Green Tea and Breast and Prostate Cancers
- B. Claims Concerning Cardiovascular Disease
- 1. Monounsaturated Fats from Olive Oil and CHD
- 2. EPA and DHA Omega-3 Fatty Acids and CHD
- a. Claim Wording
- b. Requirements for Use of the Claim for Conventional Foods
- c. Safety Requirements
- 3. Walnuts and CHD
- 4. Certain Other Nuts and CHD
- X. QUALIFIED HEALTH CLAIMS - CLAIMS NOT AUTHORIZED BY FDA
- XI. RESTAURANT FOOD
- SUMMARY OF APPROVED AND PROHIBITED HEALTH CLAIMS
- CHAPTER 11 STRUCTURE/FUNCTION CLAIMS
- I. STRUCTURE/FUNCTION CLAIMS DIFFERENTIATED FROM DISEASE/DRUG CLAIMS
- II. STRUCTURE/FUNCTION CLAIMS FOR CONVENTIONAL FOODS MUST BE BASED ON NUTRITIVE VALUE
- III. SUBSTANTIATION
- CHAPTER 12 FLAVOR LABELING
- I. REPRESENTATION OF CHARACTERIZING FLAVOR
- II. “NATURAL FLAVOR” AND “ARTIFICIAL FLAVOR”
- CHAPTER 13 JUICE LABELING
- I. PERCENT JUICE DECLARATION
- A. Scope
- 1. General
- 2. Wine Coolers and Fruit-Flavored Soft Drinks
- 3. Exemption for “Flavored” Products with Minor Amounts of Juice
- 4. Products with No Juice
- 5. Dehydrated Juices
- B. Elements Of The Percent Juice Declaration
- 1. Total Percent Juice Declaration Required
- 2. Non-Juice Ingredients in “100% Juice” Products
- 3. Juice Not from Concentrate
- 4. Juice from Concentrate
- 5. Brix Calculation for Citrus Juices
- 6. Brix Calculation for Juices with Added Sweeteners
- 7. Modified Juices
- 8. Reduced-Sugars Juices
- 9. Alternate Percent Fruit Content Declaration for Nectars
- C. Label Presentation
- 1. Placement And Prominence
- 2. Optional Declaration On PDP
- D. Prohibition On Other Percentage Declarations
- II. COMMON OR USUAL NAMES FOR JUICES AND DILUTED JUICE BEVERAGES
- A. Qualifying Term Required For Diluted Juice Beverages
- B. Order Of Juices In Common Or Usual Name
- C. Nonrepresented Juices
- D. Modified Juices
- E. Reconstituted Products — “From Concentrate” Required
- F. Use Of Dehydrated Ingredients
- G. Vegetable Cocktail Products
- H. Vignettes
- III. WARNING STATEMENT REQUIRED FOR SOME JUICE PRODUCTS
- CHAPTER 14 WARNING AND NOTICE STATEMENTS
- I. PRODUCT-SPECIFIC STATEMENTS
- A. Protein Products
- B. Self-Pressurized Containers
- C. Food Containing Or Manufactured With A Chlorofluorocarbon Or Other Ozone-Depleting Substance
- D. Juice Beverages That Are Not Specifically Processed To Control Pathogenic Micoorangisms
- E. Shell Eggs
- F. Irradiated Foods
- G. Safe Handling Instructions — Foods Needing Refrigeration
- II. INGREDIENT-SPECIFIC STATEMENTS
- A. Aspartame
- B. Sorbitol
- C. Mannitol
- D. Psyllium Husk
- CHAPTER 15 STATEMENTS OF GEOGRAPHIC ORIGIN — COUNTRY OF ORIGIN MARKING/“MADE IN THE U.S.A.”
- I. COUNTRY OF ORIGIN MARKING
- A. Customs Regulations
- 1. Elements Of Country Of Origin Marking
- 2. Label Presentation
- 3. Need To Provide Country Of Origin Information To Retail Consumers
- 4. Special Marking Rules
- a. NAFTA Language Rule
- b. Major Supplier Marking of Imported Juice Concentrates
- c. Containers of Frozen Imported Produce
B. USDA Regulations
- 1. Country of Origin Labeling Requirement—Fish and Shellfish
- a. Definition of Retailer
- b. Exemption for Food Service Establishments
- c. Covered Fish and Shellfish
- d. Exclusion for Processed Foods Products
- e. Commodities of U.S. Origin
- f. Imported Products
- g. Commodities Entering the U.S. During the Production Process
- h. Blended Products
- i. Labeling Format
- j. Record Keeping Requirements
- k. Enforcement
- l. Preemption of Similar State Laws
- 2. Country of Origin Labeling Requirement—Other Perishable Agricultural Commodities
- II. “MADE IN THE U.S.A.”- TYPE LABEL STATEMENTS
- III. OTHER GEOGRAPHICAL REPRESENTATIONS IN LABELING
- CHAPTER 16 USDA FOOD LABELING REQUIREMENTS
- I. LABEL PRE-APPROVAL
- II. REQUIRED LABEL INFORMATION
- A. Statement Of Identity
- B. Net Contents Labeling
- C. Ingredients Declaration
- D. Signature Line
- E. Nutrition Labeling
- 1. Serving Size
- 2. Nutrients to be Declared
- 3. Format
- 4. Exemptions
- 5. Voluntary Nutrition Labeling for Single-Ingredient, Raw Products
- F. Official Inspection Legend
- G. Special Handling Instructions
- 1. Statements Regarding Refrigeration and Freezing
- 2. Safe Handling of Products Not-Ready-to-Eat
- H. Nutrient Content Claims
- I. Health Claims
- J. Compliance
- CHAPTER 17 LABELING OF RESTAURANT AND FOODSERVICE FOODS
- I. RELEVANT LABELING EXEMPTIONS
- A. Exemptions Applicable to Unpackaged Foods
- B. Exemptions from Nutrition Labeling
- 1. Foods Served in Restaurants and Other Establishments in Which Food Is Served for Immediate Human Consumption
- 2. Ready-to-Eat Take-Out Foods
- 3. Foodservice Distributor Foods
- 4. Other Exemptions May Apply
- C. Loss of Exemption from Nutrition Labeling
- D. Voluntary Nutrition Labeling
- II. FLEXIBILITIES IN NUTRITION LABELING OF RESTAURANT FOODS
- III. NUTRIENT CONTENT CLAIMS AND HEALTH CLAIMS FOR RESTAURANT FOODS
- A. Nutrient Content Claims
- B. Health Claims
- C. Other Claims
- IV. STATE LABELING REQUIREMENTS APPLICABLE TO RESTAURANT FOODS
- APPENDIX A
- FDA And USDA Headquarters & Regional Offices
- APPENDIX B
- United States Code; Key Statutory Provisions
- APPENDIX C
- Code of Federal Regulations, Title 21, Parts 1 through 190 —
- General Table of Contents
- APPENDIX D
- Code of Federal Regulations, Title 21, Part 101—
- Food Labeling Regulations
- APPENDIX E
- Compliance Policy Guides — Table of Contents
- APPENDIX F
- Resources
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