Retail Food Labeling: 2018 Trends and Requirements(VRTCPG518)

Presented by: Natasha Rowley-Phipps
Duration: 150 minutes

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Understand the New Food Labeling Regulations and Ensure Compliance and Successful Retail of Your Products!

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.

Session Highlights

  • The history and impact of food labeling
  • How to understand regulations
  • Where and when labeling is required
  • Allergen labeling regulations and requirements
  • Claims and certifications
  • Nutrition facts regulations
  • Trending news
  • How to stay up-to-date and compliant with new laws
Session Details
Session-1: Introduction, Approach and the FDA Elements of Packaging
Time: 10:00 AM EST to 10:50 AM EST | Duration: 50 minutes

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:

Session Highlights

  • History and Impact of Food Labeling – Why is this required?
  • How do you find and understand the regulations?
  • Where and When is Labeling Required
  • In depth review of the first three elements of required labeling
Break Time: 10:50 AM EST - 11:00 AM EST | Duration: 10 minutes
Session-2: Continued FDA Elements of Packaging, Allergen Labeling, and Claims Overview
Time: 11:00 AM EST to 11:50 AM EST| Duration: 50 minutes

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:

  • Continued in depth review of the last two elements of required labeling
  • Allergen labeling regulations and requirement
  • Overview of claims and certifications with brief discussions in application of these
Break Time: 11:50 AM EST - 12:00 Noon | Duration: 10 minutes
Session-3: New Nutrition Facts Regulation Update and Other Updates (2018 and 2019)
Time: 12:00 Noon to 12:50 PM EST| Duration: 50 minutes

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:

  • Update to the Nutrition Facts Regulations
  • Other updates and current trending news
  • How to keep up to date, transition and become compliant with new regulations?
Who Should Attend?
  • Corporate regulatory personnel
  • Facility regulatory personnel
  • Quality assurance personnel
  • Legal management personnel
  • Risk management personnel
  • Marketers and graphic designers
  • Research and development officials
  • Specification developers
  • Catering mangers and chefs
  • Food safety auditors
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About Our Speaker(s)
Natasha Rowley-Phipps

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.

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