Menu labeling risk mitigation


Published on Changing regulations for menu nutritional labeling in the restaurant industry have raised plenty of questions. ABC Research Laboratories is here to help answer those questions. ABC's chief scientific officer Gillian Dagan PhD and business development director Ivy Cho talk about the legal realmifications of FDA mandated menu nutritional labeling legislation expected in 2012, and how the restaurant industry can be properly prepared for what's to come.

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Menu labeling risk mitigation

  1. 1. Menu Labeling: Mitigation of RiskGillian Dagan, Ph.D. Ivy ChoCheif Scienctific Officer Business Developement ABC Research Laboratories
  2. 2. General Menu Labeling Update• NRA 2012: likely that final rules for menu labeling will debut in November 2012• Implementation Period: at least 6 months• Preparation is Key!• This is coming--have a plan of attack
  3. 3. Create a Timeline• Examine the implementation period and work backwards on a timeline• How long will it take to replace all menus, menu boards, and drive-thru menus?• How long will it take to get a final draft for all printed materials including menus, boards, and additional pamphlets?
  4. 4. Create a Timeline• How long will it take to organize all data and reportion items if necessary?• 
How long will it take to get full lab analysis on cooked items?• How long will it take to generate database nutritional analysis for simple items like salads and sandwiches?
  5. 5. Create a Timeline• How long will it take to gather nutritional data from suppliers for items like sauces and dressings?• What is the time required to source labeling quotes and budget for this work? Six months is a JOKE!
  6. 6. Responsible Sourcing• What questions should I ask when looking for a nutritional labeling provider? – I’m worried about accuracy—How do I know the values are correct? – What if someone questions my nutritional values? What type of support can I receive after the analysis is completed?
  7. 7. Gathering Information: Suppliers• Request 100 gram, unrounded nutritional data from your suppliers• Prevent rounding errors and omission of information• Is zero grams of fat really zero?
  8. 8. Proper Use of Database Labels• In this method, formulations are used to estimate nutritional value – Manufacturers’ 100 gram unrounded nutritional values are needed to create a database label in your specific serving size• This is appropriate for menu items that will see little to no changes during preparation or cooking – Examples are salads, dressings, sauces
  9. 9. Full Laboratory Analysis• Menu items are physically analyzed using official validated methods by an ISO 17025 accredited laboratory• This is appropriate for menu items that undergo changes during preparation or cooking – Examples are any menu item that is fried, baked, sautéed, or grilled
  10. 10. Debating the Type of Analysis Used• Hashbrowns and Chicken Wings – By Database analysis, you will see higher contributions to calories, fat, sodium – By Full Laboratory analysis, you will see accurate values for all nutritional information
  11. 11. Portioning on Your Menu• Do I want to revise serving sizes based on data collected?• Variable Menu Items can be shown as an average, median, or range caloric values – An example is a buffet institution
  12. 12. Required Statements and Optional Text for Menus• What must be disclosed? – Calories – Succinct statement for daily intake – Statement of additional nutritional information available• What is voluntary? – Allergen declaration
  13. 13. Replace Menus and Educate Your Staff• Things to consider – Timeline to educate staff at each of your 20+ restaurants on healthier menu options, where they can find the additional nutritional information should a customer ask for it – Training of staff to know the answer to the question: “I’m allergic to peanuts, does this sauce contain peanuts?”
  14. 14. Replace Menus and Educate Your Staff• Timeline to replace all menu boards: drive-thru board, in-house board, take- out menus, etc.• New advertisement for the menu items found to be low in calories, sodium, etc
  15. 15. Questions? ABC Research Laboratories