Labeling Requirements and Implications for Foods Marketed in the U.S.

Labeling a food product properly is as important to its legal compliance as manufacturing. Through this introductory course, participants will examine the legal naming of a food product, listing its ingredients (such as flavors), presenting its nutritional details, and making claims related to nutrient content, health effects, and production method.

Registration includes a course manual with copies of presentation slides, continental breakfasts, refreshment breaks, lunches, reception at the end of the first day, and certificate of course completion.

Course Length: 2 Days (July 10-11, 2015)

Agenda (PDF)

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.

You will be able to:

  • Understand the specific requirements relative to labeling from both the FDA and USDA perspectives.
  • 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 the legal references for labeling requirements.
  • Learn about label statements that contribute to food safety and promote health and wellness.
  • Identify what's next for food label controversies and regulations such as the FDA’s proposed changes to the nutrition facts label.
  • Create and evaluate a food label.
  • Learn about which types of claims are drawing attention from regulators and civil class action lawsuits.

Intended Audience:

  • Research and Development
  • Quality Assurance/Quality Control
  • Product Development
  • Technical Service
  • Regulatory/Legal
  • Nutrition

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.

Registration Fees: Coming soon!