1. Food Labeling and Testing
Patti West
Regional Extension Agent

2. Food Labeling Code of Federal Regulations Title 21 Part 101

3. Food Labeling
The Federal Food, Drug and Cosmetic Act (FD&C) requires six elements to appear on a food label:
Name of the food
Net quantity of contents
Name and address of the manufacturer
Statement of ingredients
Nutrition information
Allergens

4. Food Labeling
Net Quantity
Name of Food
Statement of identity

5. Ingredients
Contact information

6. Labeling Allergens Tree nuts Wheat Peanuts Soybeans
Milk Egg Fish Crustacean shellfish

7. Labeling Organic – ingredients must be ‘certified’ organic
Natural - the food does not contain added color, artificial flavors, or synthetic substances

8. Original vs. New Format

10. Compliance Date
Manufacturers will need to use the new label by July 26, However, manufacturers with less than $10 million in annual food sales will have an additional year to comply.

11. Label formats

12. Labeling – Nutrition label exemption
U.S. companies, other than importers, with fewer than 10 full-time equivalent employees and selling fewer than 10,000 units of a food in a year also are exempt but do not need to notify FDA. Also exempt are retailers with annual gross sales in the United States of less than $500,000 or with annual gross sales of food to consumers in the United States of less than $50,000.

13. Nutrition Facts Labels
Genesis R & D software
Formula/recipe
Accurate list of ingredients and amounts
Yield – how much does the list of ingredients make?
Retail package size

14. Measurements! Ounces Volume Fluid (fl.oz.) Weight (oz.) NOT EQUAL
Cups, tablespoons, quarts, etc

15. Measurements!
8 oz. tomato sauce = ½ lb. tomato sauce 8 fl. oz. tomato sauce = 1 cup tomato sauce

16. = ≈ Measurements! 8 ounces flour 1 cup flour 4.25 ounces flour

17. Questions ??

19. Spices
Spice - any aromatic vegetable, whole, broken, or ground form, except for those substances which have been traditionally regarded as foods, such as onions, garlic and celery; whose significant function in food is seasoning rather than nutritional.
Allspice, Anise, Basil, Bay leaves, Caraway seed, Cardamon, Celery seed, Chervil, Cinnamon, Cloves, Coriander, Cumin seed, Dill seed, Fennel seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard flour, Nutmeg, Oregano, Paprika, Parsley, Pepper, black; Pepper, white; Pepper, red; Rosemary, Saffron, Sage, Savory, Star aniseed, Tarragon, Thyme, Turmeric.
Paprika, turmeric, and saffron or other spices which are also colors, shall be declared as "spice and coloring" unless declared by their common or usual name.
The term spice means any aromatic vegetable substance in the whole, broken, or ground form, except for those substances which have been traditionally regarded as foods, such as onions, garlic and celery; whose significant function in food is seasoning rather than nutritional; that is true to name; and from which no portion of any volatile oil or other flavoring principle has been removed. Spices include the spices listed in and part 184 of this chapter, such as the following:
Allspice, Anise, Basil, Bay leaves, Caraway seed, Cardamon, Celery seed, Chervil, Cinnamon, Cloves, Coriander, Cumin seed, Dill seed, Fennel seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard flour, Nutmeg, Oregano, Paprika, Parsley, Pepper, black; Pepper, white; Pepper, red; Rosemary, Saffron, Sage, Savory, Star aniseed, Tarragon, Thyme, Turmeric.
Paprika, turmeric, and saffron or other spices which are also colors, shall be declared as "spice and coloring" unless declared by their common or usual name.