Regulatory

While the Dietary Guidelines for Americans recommend a daily sodium intake of no more than 2,300 mg for individuals aged 14 and older, this is significantly lower than the average current intake of 3,400 mg. To try and move the consumer towards healthier sodium intake levels, the Food and Drug Administration (FDA) announced new guidelines for sodium last month. Here’s what retail dietitians need to know about the new guidelines.

There has been an increase in the number of retail dietitians who have added client consultations to their portfolio of services in the past few years and in some instances, the topic of supplement use and recommendations will arise. When answering questions and providing advice regarding supplements it’ important to keep in mind licensing provisions in your specific state or country.

Thirty percent of consumers indicate that environmental sustainability is more important in their food purchase decisions than it was ten years ago, according to the 2020 IFIC Food and Health Survey. More than 40 percent indicate knowing a manufacturer is committed to producing a food in an environmentally sustainable way impacts buying habits. Based on this consumer interest, carbon labeling is emerging as a method for food companies to provide information on sustainability.

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.