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:
extension.usu.edu Whats in Your Food? Understanding Food Labels Karin Allen, PhD Food Quality & Entrepreneurship Specialist Utah State University Extension
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
extension.usu.edu Nutrient Content Claims Statement regarding level of specific nutrient
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
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
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
extension.usu.edu If you are what you eat… how well do you know yourself?
extension.usu.edu What am I? INGREDIENTS : PASTEURIZED MILK, LIVE CULTURES, SALT, ENZYMES
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.
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.
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
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
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 http://www.fda.gov/food/foodingredientspackaging/ucm115326.htm
extension.usu.edu Additional Sources of Information Spot The Block – How to understand & use food labels http://www.fda.gov/Food/LabelingNutrition/ConsumerInformation/ucm1 92721.htm FDA Food Ingredients and Colors Brochure http://www.fda.gov/Food/FoodIngredientsPackaging/ucm094211.htm FDA Food Labeling Guidelines http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/Gu idanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/default.htm