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Menu Labeling— Your Questions   Answered       Gillian Dagan, Ph.D.       Chief Scientific Officer, ABCRL       Lori Steph...
Overview• 20+ locations to list calorie content  information on menus and menu  boards• Proposed rule that outlines detail...
Timeline• FDA has the power under the Act to  move forward with regulations relating  to menu labeling• Late 2012 is proba...
Basics of the Proposed Rule• Establishments covered: Restaurants with  20+ locations. Exclusions are movie  theaters, bowl...
Basics of the Proposed Rule• Calorie posting for self-service food and  food on display needed• Food not labeled will be c...
Basics of the Proposed Rule• Definition of the terms Combination Meal,  Variable Menu Item, Self-Service Food, Food  on Di...
Basics of the Proposed Rule• Proposed Caloric Declaration: at 5  calorie increments up to and including  50 calories and t...
Basics of the Proposed Rule• Additional information to be available  to consumers: calories, calories from  fat, total fat...
Basics of the Proposed Rule• Proposed nutrients on pizzas and similar  items that can have multiple  toppings/combinations...
Basics of the Proposed Rule• Self-service (buffet) and Food on Display:  calories per item or per serving must be  posted ...
Determination of Nutrient                     Content• Determination of Nutrient Content:  can be completed by nutrient  d...
Database vs. Laboratory                      Analysis• Database uses a product’s recipe to  calculate nutritional values• ...
Database vs. Laboratory                      Analysis• Laboratory analysis is the process in  which a laboratory physicall...
Database vs. Laboratory                Analysis—Case Study• Hashbrowns• Oil and Potatoes• Database counts all food listed ...
Expected Compliance• Similar to retail product expectations• Care should be taken in developing a  sampling plan for testing
Responsible Sourcing• What questions should I ask when  looking for a nutritional labeling  provider?  – I’m worried about...
Gathering Information: Suppliers• Request 100 gram, unrounded  nutritional data from your suppliers• Prevent rounding erro...
Full Laboratory Analysis• Menu items are physically analyzed  using official validated methods by an  ISO 17025 accredited...
• Other Webinars and White Papers Also  Available• Find us Online:  – Facebook: ABC Research Laboratories  – Twitter: @foo...
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Menu Nutrition Labeling for Restaurants: Questions...Answered!

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What new changes of legislation will affect your restaurant
Steps you can take to be prepared for these changes
The benefits and liabilities of independent 3rd party laboratory testing vs. database nutritional labeling
Simple solutions you can implement now to find relief and be ahead of the curve!

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Menu Nutrition Labeling for Restaurants: Questions...Answered!

  1. 1. Menu Labeling— Your Questions Answered Gillian Dagan, Ph.D. Chief Scientific Officer, ABCRL Lori Stephens, M.S. Business Development Director, ABCRL
  2. 2. Overview• 20+ locations to list calorie content information on menus and menu boards• Proposed rule that outlines details of the enforcement and FDA accepted comments on the proposed rule
  3. 3. Timeline• FDA has the power under the Act to move forward with regulations relating to menu labeling• Late 2012 is probable release date for final guidance
  4. 4. Basics of the Proposed Rule• Establishments covered: Restaurants with 20+ locations. Exclusions are movie theaters, bowling alleys, other places where food might be sold that their primary business activity is not as a restaurant• Calorie posting for standard menu items with succinct statement of suggested daily caloric intake, additional nutritional information in available on premises
  5. 5. Basics of the Proposed Rule• Calorie posting for self-service food and food on display needed• Food not labeled will be considered misbranded• Standard menu items include food that is routinely listed or offered as a self-service food or food on display. This would include specific types of pizzas listed on menus (deluxe, BBQ, etc)
  6. 6. Basics of the Proposed Rule• Definition of the terms Combination Meal, Variable Menu Item, Self-Service Food, Food on Display, Custom Order, Daily Special• List of what items would be excluded: items not listed on menu board and other items placed on the table or counter for general use, daily specials, temporary menu items (<60 non-consecutive days on menu), and customary market tests (<90 days on menu), alcoholic beverages
  7. 7. Basics of the Proposed Rule• Proposed Caloric Declaration: at 5 calorie increments up to and including 50 calories and to the nearest 10- calorie increment above 50 calories• Various options were given for listing combination meals, variable menu items
  8. 8. Basics of the Proposed Rule• Additional information to be available to consumers: calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, and protein
  9. 9. Basics of the Proposed Rule• Proposed nutrients on pizzas and similar items that can have multiple toppings/combinations: declaration for information for the basic preparation of the pizza (plain, deep-dish, 12” pizza) and separate declaration for all toppings• Items with similar nutrient make-up can be listed as a group with nutrients listed only once
  10. 10. Basics of the Proposed Rule• Self-service (buffet) and Food on Display: calories per item or per serving must be posted on a sign containing the item name adjacent to the item• Multi-serving items: discrete items such as rotisserie chicken would display total calories and could additionally display calories per serving. Individual portions of a multi-serving food (cake by the slice) should be listed as calories per serving
  11. 11. Determination of Nutrient Content• Determination of Nutrient Content: can be completed by nutrient databases, laboratory analyses, or cookbooks, and use of labels on packaged foods. Must provide information on the reasonable basis used to calculate values to FDA
  12. 12. Database vs. Laboratory Analysis• Database uses a product’s recipe to calculate nutritional values• Best used with salads, sandwiches, and items that are well represented by their formulations
  13. 13. Database vs. Laboratory Analysis• Laboratory analysis is the process in which a laboratory physically extracts fat, dietary fiber, etc from a sample of food• Most accurate determination of nutritional information• Takes into account the formulation and any changes during cooking
  14. 14. Database vs. Laboratory Analysis—Case Study• Hashbrowns• Oil and Potatoes• Database counts all food listed in recipe---is that accurate?Quite often a full nutritional analysis can result in less fat and calories than a database analysis!
  15. 15. Expected Compliance• Similar to retail product expectations• Care should be taken in developing a sampling plan for testing
  16. 16. 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?
  17. 17. 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?
  18. 18. 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
  19. 19. • Other Webinars and White Papers Also Available• Find us Online: – Facebook: ABC Research Laboratories – Twitter: @foodtestexperts – Blog: www.foodtestingexperts.com – Linked In: ABC Research Laboratories• Next Webinar: October 18th 2:30

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