Food Label Claims | Prepared Foods

Items Tagged with 'Food Label Claims'

ARTICLES

FDA Proposes Updated Definition of ‘Healthy’ Claim on Food Packages

The proposed rule would align the definition of the “healthy” claim with current nutrition science, the updated Nutrition Facts label and the current Dietary Guidelines for Americans

September 28, 2022

More than 80% of people in the US aren’t eating enough vegetables, fruit and dairy. And most people consume too much added sugars, saturated fat and sodium. The proposed rule is part of the agency’s ongoing commitment to helping consumers improve nutrition and dietary patterns to help reduce the burden of chronic disease and advance health equity.

Tofurky Files First Amendment Challenge Against Louisiana Label Censorship Law

Lawsuit argues there is no evidence that current labels mislead consumers

October 14, 2020

The Good Food Institute and Animal Legal Defense Fund filed a lawsuit on behalf of Tofurky challenging a Louisiana law that would impose fines of up to $500 per day for every plant-based meat product marketed or sold with terms like “burger” and “sausage” on their labels. The terms would be illegal even with clear modifiers such as “vegan,” “veggie,” or “plant-based” on their labels. The challenged law became effective on October 1, 2020.

Stay on Top of Food Regulations and Claims

Research and industry trends to help you reduce costs in formulation

Malcolm Lowe

October 25, 2013

It all comes down to awareness. Regulations, claims, personal hygiene... you must have some sense of awareness. Failure to be clued-in to the goings-on in these fields could lead to disaster, or at least, supreme embarrassment.

Regulations and Claims and Broken Toe Remedies

Malcolm Lowe

October 5, 2012

What to do with a broken toe?

I saw this question posed on a billboard, Tuesday last, and it occurred to me that I am unable to form a thoughtful answer. Keep weight off the injured foot. That seems logical.

This exclusive webinar outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.