Food labeling intercepts hundreds of rules, regulations, and requirements—and, even after satisfying all those elements, you still have to make a product the consumer wants to buy. Meeting these compliance demands—and staying abreast of the latest guidance from the U.S. Food and Drug Administration (FDA)—can be a major challenge.
Join food quality and nutrition labeling expert Natasha Rowley-Phipps as she takes you on a deep-dive into retail food labeling regulations. She’ll teach you how to tame what can seem like a wild set of regulations—and she’ll cover everything from nutrition labeling to industry trends. You’ll learn what “Healthy” means to the FDA, how to label allergens, what the rules are for “added sugars” and trans fats, how to properly calculate serving sizes, and more.
Whether you are new to the field or an old hand looking for a refresher, this virtual boot camp is designed to bring you up to speed on labeling rules and decrease the liability you could be facing. After attending this event, you’ll know the five elements of required labeling—and where and when labeling is required.
Organizations wishing to make the “healthy” claim on their products need to follow the latest FDA guidance and definitions. You must also know the Food Labeling Requirements that affect the serving sizes, display of total calorie values, and Daily Value (DV) of essential vitamins. This session will offer insights into the FDA’s regulations and requirements for food labeling, covering:
Food labeling claims are an essential aspect of your product marketing, however they are regulated by the FDA, and you must be aware of allowable and unallowable claims. Getting an in-depth review of food labeling regulations can help you avoid claims liabilities and litigations. Avoid enforcement action by the FDA by understanding:
In 2016, the FDA announced the new Nutrition Facts label to reflect the link between diet and chronic diseases. This rule will require you to include “added sugars” in grams and as percent DV on labels. DVs of vitamins and minerals will be changed, nutrients required or permitted are being updated, and trans fat and saturated fat are now going to be included on the label. Learn the details of this rule in this session, which covers:
Natasha Rowley-Phipps had more than 18 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in Bakery Science Management with further studies in a master’s program of Cereal Chemistry.Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality assurance with several top QSR’s. During this time her primary responsibilities were nutrition labeling, vendor audit programs, and restaurant food safety management. After this she took a position within manufacturing quality with a top gluten free producer of baked products. Her responsibilities within this role included retail product labeling, developing all quality and safety programs, analytical laboratory management, and sanitation program management.More Info