Getting your product to market has many steps, and a crucial one is developing a compliant nutrition facts label. Food labeling needs to be easily understood by consumers and must comply with federal regulations. Proper food labeling is vital to a product’s success, as products that do not comply or are in violation of the regulations may be subject to recall.
In this episode of BAKED in Science, host Mark Floerke is joined by three nutrition, food regulation, and allergen labeling experts to explore the nuances of the nutrition facts label.
Lauren Swann is a Registered Dietitian with a Master of Science in Nutrition Communications and a Licensed Dietitian Nutritionist in the state of Pennsylvania. With over 40 years of experience, she has worked for companies such as Concept Nutrition, Inc., Kraft Foods Group, and Vlasic Foods & The Pinnacle Food Corporation.
Kamran Khan is a food regulation compliance professional with a Master of Science in Chemistry. After 10 years of experience in analytic testing in a food laboratory, he got his start in food regulation when India rolled out stricter food safety and standard regulations.
Sam Godefroy is a professor of Food Risk Analysis and Regulatory Policies in the Department of Food Science at Laval University. He is also a founding member of the Global Food Regulatory Science Society.
Focusing on food labeling
As these three food experts discuss the current landscape of labeling and health claims, some topics covered include:
- Considerations for nutrition facts labeling
- Nutrient content claims as defined by the FDA
- Health claims and regulations for food exports
- Regulations surrounding allergen labeling
- Allergen management practices
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