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Extension.usu.edu Whats in Your Food? Understanding Food Labels Karin Allen, PhD Food Quality & Entrepreneurship Specialist Utah State University Extension.

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Presentation on theme: "Extension.usu.edu Whats in Your Food? Understanding Food Labels Karin Allen, PhD Food Quality & Entrepreneurship Specialist Utah State University Extension."— Presentation transcript:

1 extension.usu.edu Whats in Your Food? Understanding Food Labels Karin Allen, PhD Food Quality & Entrepreneurship Specialist Utah State University Extension

2 extension.usu.edu What is a Food Label?

3 extension.usu.edu What is a Food Label?

4 extension.usu.edu What is a Food Label?

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6 extension.usu.edu Parts of a Food Label Primary Display Panel Information Panel

7 extension.usu.edu Principle Display Panel

8 extension.usu.edu Statement of Identity Many foods have a legally established name that must be used [CFR21 §101.3] All others must use common or usual name Other requirements include: – Form of food (e.g. sliced, cubed, crushed) – Imitation if lower protein, vitamins, minerals – ___% Juice for any drink showing fruit or vegetables on the label

9 extension.usu.edu Title 21 Lists Standards of Identity for: § 131 Milk & cream § 133 Cheese § 135 Frozen desserts § 136 Bakery products § 137 Cereal flours § 139 Macaroni & noodles § 145 Canned fruit § 146 Canned fruit juice § 150 Jellies & preserves § 152 Fruit Pies § 155 Canned vegetables § 156 Vegetable juices § 158 Frozen vegetables § 160 Eggs & egg products § 161 Fish & shellfish § 163 Cacao products § 164 Tree nuts & peanuts § 165 Beverages § 166 Margarine § 168 Sweeteners & syrups § 169 Dressings & flavorings

10 extension.usu.edu Information Panel Nutrition Facts Panel Ingredient Statement & Allergen information Producer Name & Address

11 extension.usu.edu Nutrition Facts Panel

12 extension.usu.edu Nutrient Content Claims Statement regarding level of specific nutrient

13 extension.usu.edu FDA Approved Health Claims Supported by Standard Scientific Agreement Accurately represent science behind a nutrient-disease relationship Stated in context of total daily diet Food must be a good nutrient source

14 extension.usu.edu Other Types of Claims Qualified Health Claims – Has supporting science, but not SSA – Must not be misleading to consumer Structure / Function statements – Relates nutrient to a body structure or function – Do not need FDA approval – Cannot mention specific diseases

15 extension.usu.edu FDA Crackdown

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19 Back to the Information Panel… Nutrition Facts Panel Ingredient Statement & Allergen information Producer Name & Address

20 extension.usu.edu Allergen Statement

21 extension.usu.edu Ingredient Statement Ingredients must be listed in order by weight Spices, Natural Flavor or Artificial Flavor can be grouped to save space – Except: onion/garlic/celery items, salt, and MSG Certified colors must be specified – Red 40 or FD&C Red 40 Must list function of any preservatives – Ascorbic Acid to promote color retention

22 extension.usu.edu If you are what you eat… how well do you know yourself?

23 extension.usu.edu What am I? INGREDIENTS : PASTEURIZED MILK, LIVE CULTURES, SALT, ENZYMES

24 extension.usu.edu What Am I? INGREDIENTS: MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

25 extension.usu.edu Why are Additives Used? 1.To maintain product consistency. 2.To improve or maintain nutritional value. 3.To maintain palatability and wholesomeness. 4.To provide leavening or control acidity/alkalinity. 5.To enhance flavor or impart desired color.

26 extension.usu.edu 1. To maintain product consistency. Emulsifiers – Mono and Diglycerides, Lecithin Thickeners – Alginates, Pectins, Gelatin, Gums Anti-caking agents – Magnesium silicate, Calcium stearate, Cornstarch

27 extension.usu.edu 2. To improve/maintain nutritional value. Vitamins – Vitamin C, Thiamin, Folic Acid, Niacin Minerals – Iron, Calcium Chelators – EDTA, Potassium phosphate, Sodium diacetate

28 extension.usu.edu 3. To maintain palatability and wholesomeness. Antimicrobials – Propylparaben, Sodium benzoate, Sodium propionate Antioxidants – BHA/BHT, Propyl gallate, Ascorbic acid

29 extension.usu.edu 4. To provide leavening or control acidity/alkalinity. Acidulants – Citric acid, Malic acid, Fumaric acid, Acetic acid Buffers / Acidity controllers – Calcium citrate, Phosphates, Sodium carbonate Leaveners – Sodium bicarbonate, Calcium phosphates, Sodium aluminum sulfate, Glucono-d-lactone

30 extension.usu.edu 5. To enhance flavor or impart desired color. Sweeteners – Corn syrup, Fructose, Aspartame (non-nutritive) Flavor Enhancers – Monosodium glutamate, Salt, Disodium inosinate Natural Colors – Annatto extract, Caramel, Carmine, Paprika Artificial (approved) Colors – Blue 1 & 2, Green 3, Red 2, 3 & 40, Yellow 5 & 6, and their lakes

31 extension.usu.edu Plus Thousands More… Over 3000 substances monitored by FDA EAFUS list – E verything A dded to F ood in the U nited S tates Lists additive chemical name and reference to regulatory information

32 extension.usu.edu Additional Sources of Information Spot The Block – How to understand & use food labels htm FDA Food Ingredients and Colors Brochure FDA Food Labeling Guidelines idanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/default.htm

33 extension.usu.edu QUESTIONS?


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