Regulatory

The FDA plans to publish a proposed definition of healthy this year along with conducting consumer research to gain insights. Though details are not known at this time, FDA has stated in the past that they want to promote foods such as whole grains, nuts, seeds, fruits and vegetables and higher intakes of nutrients such as fiber and potassium and lower levels of sugar, salt and saturated fat. So why is defining healthy of importance to the retail dietitian? Simply put, the definition will set the stage for government’s approach to Front-of-Pack (FOP) labeling and influence retail programs moving forward. Additionally, a definition that is vague or not based on sound science may also create confusion in the marketplace for consumers and health professionals alike. Join our ‘healthy’ discussion moderated by Sarah Ludmer, Senior Director of Kellogg North America Wellbeing and Regulatory with panel experts Beth Johnson, MS, RD, principle, CEO and founder of Food Directions and Krystal Register, MS, RDN, LDN, Director of Health & Well-being, FMI, as they explore this intriguing topic.

The demand for gluten-free has been on a steady rise. What's behind the increase in gluten-free seeking consumers? How can retail RDs help these shoppers make informed choices? What does a gluten-free certification mark really mean on product packages and why does it matter? Education and food safety experts from the Gluten Intolerance Group, a non-profit organization that is on a mission to make life easier for everyone living gluten-free, will share key insights into the gluten-free shopper, resources for you and your customers, and details on what is behind the certification mark that appears on over 60,000 products.

Early in 2021, here’s been movement on key regulatory issues, including labeling sesame as an allergen and use of the word “healthy.” Updates on both are provided here.

Make every bite count with the Dietary Guidelines for Americans (DGAs) is the tagline of the 2020-2025 version as launched on December 29th. While much of the newly released version aligns with the previous DGAs, there are subtle nuances as showcased in the following four focus areas:

In light of the COVID-19 pandemic, there has been a significant rise is companies claiming their products can treat or prevent the disease by building up the body’s immune system.

Earlier this month, the 2020 Dietary Guidelines Committee released their scientific report. This report is a compilation of the committee’s review of the most recent science. USDA and Health and Human Services (HHS) take use this report to make recommendations on what the average American should eat and drink to maintain health and prevent chronic disease.

The second of five meetings of the Dietary Guidelines Advisory Committee took place last week, continuing discussion on key topics and points of interest. Within the committee, there are six subcommittees addressing specific topics and following prescribed protocols.

It’s that time again—the development of the next Dietary Guidelines for Americans!

In December, the USDA finalized labeling regulations for foods that include a bioengineered trait. 

Last week, USDA released the National Bioengineered Food Disclosure Standard proposed rule. In background, two years ago Congress dictated that USDA would publish a final rule on how to label foods with a bioengineered (BE) trait by July 29, 2018.  The proposed rule’s release is a concrete step in this direction.