Mission accomplished for an estimated three million Americans who are suffering from celiac disease in gluten-free labeling laws. As of August 5th, 2014, any food product stating gluten-free on or after this date must meet the new rule’s requirements.
The FDA announced today that they have launched a new Food Code Reference System to help with the public’s understanding of the FDA Food Code. This FDA new searchable database for the Food Code answers questions that many people might have regarding food safety in retail and food services. The FDA hopes that it will “help promote nationwide consistency and increase transparency about the Food Code.”
It’s safe to say that the FDA is working overtime these days. While the recent focus in the food manufacturing industry has been on the FDA’s Proposed Nutrition Facts Label Changes, another change might be coming our way. The FDA announced on March 5th that it will be revisiting a draft guidance issued in 2009 addressing its definition of the use of “evaporated cane juice” to describe sweeteners derived from sugar cane syrup.
The term “Juice” is defined by 21 CFR 120.1(a) as “the aqueous liquid expressed or extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or puree.” There has been an increase in the use of the term “evaporated cane juice” on the ingredient statement to declare the presence of sweeteners derived from sugar cane syrup.
Recipe Database versus Lab Nutrition Analysis There are two methods used to get Nutrition Facts Labels, they are either Database Software Analysis or Laboratory Analysis. Most foods can be analyzed for their nutrition content by recipe database analysis. Database analysis follows simple chemical principles of entering the specific quantity of each ingredient for a recipe. The software then calculates the nutrient values base on a serving size.