Labeling Requirements and Implications for Foods Marketed in the U.S.
According to the U.S. Chamber Institute for Legal Reform, more than 150 class-action lawsuits were filed between 2011 and 2014 because of food labeling practices. Vermont’s recent GMO labeling restrictions, pending FDA changes to the Nutrition Facts Label and the forthcoming 2015 Dietary Guidelines are just some of the major regulatory and policy changes that are impacting the food & beverage industry. Food labeling requirements in the U.S. are constantly being redefined. In order to survive, professionals need to stay ahead of the curve.
This course will provide participants with the foundation they need to examine the legal naming of a food product, list its ingredients, present its nutritional details, and make claims related to nutrient content, health effects, and production method. Following the course, you will be able to:
- Understand the specific requirements relative to labeling from both the FDA and USDA
- Identify which statements should be made about the nutrients in your food products, including; ingredient statements, nutrition labeling requirements, nutrient content claims, health claims and structure/function claims.
- Find legal references for labeling requirements.
- Understand label statements that contribute to food safety and promote health and wellness.
- Identify what's next for food label controversies and regulations
- Create and evaluate a food label.
- Understand which types of claims are drawing attention from regulators and civil class action lawsuits.
Course Length: 2 Days (July 10-11, 2015).
Speaker Bios (PDF)
What Previous Attendees Say:
- This labeling course has exceeded my expectation. I came in expecting that the class would be monotonous, but that was not the case. It was a lot of materials that we covered in 2 days, but at the end I went home with a better understanding about the subject.
- I really enjoyed that the presenters incorporated humor and anecdotes into their presentations, as it made topics that are dry much more interesting.
- Very helpful especially for people that are non-food scientists. Serves as a good guide on issues to look out for in labeling.
- Research and Development
- Quality Assurance/Quality Control
- Product Development
- Technical Service
Learning Level: Introductory to Intermediate
Continuing Education Hours: 14
Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.
|Member Type||2 Day Course |
(July 10-11, 2015)