Tag: FDA

The First Lady Unveils Revamped Nutrition Facts Label

by in Food News, May 25, 2016

Last week at the Partnership for a Healthier America Building a Healthier Future Summit in Washington, D.C., first lady (and PHA honorary chair) Michelle Obama unveiled the U.S. Food and Drug Administration’s refreshed Nutrition Facts label. And while a label redesign may not seem like big news, it is. First, because this is the only time the label has significantly changed since it debuted 20 years ago. And second, because the FDA has been under mounting pressure from food manufacturers and consumers alike to re-evaluate what was criticized as an out-of-date tool for determining the nutritional value of packaged foods. Read more

News Feed: FDA, Arsenic and Rice Cereal; Moderation’s Limitations; Low-Fat vs. Full-Fat Dairy

by in Food News, April 8, 2016

Arsenic in rice cereal

One of the first foods many parents feed their babies is about to get safer and healthier. The Food and Drug Administration has proposed a cap on the amount of inorganic arsenic (a potentially toxic and carcinogenic substance in some pesticides and insecticides) in infant rice cereals to 100 parts per billion, similar to Europe’s recommended limit. Rice cereal is the chief source of arsenic exposure for babies, the FDA said, noting that its testing determined that many U.S. retail brands are in already compliance with the new recommended guidelines, according to the Associated Press. Although the FDA has not recommended that parents avoid feeding their babies rice cereal altogether, the agency advised not relying on it exclusively and offering infants other iron-fortified baby cereals — such as oatmeal, barley or multigrain ones — as well. “The proposed limit is a prudent and achievable step,” the FDA Center for Food Safety and Applied Nutrition’s Susan Mayne told the AP.

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So What, Exactly, Is “Natural”?

by in Food News, February 29, 2016

According to the dictionary, the word “natural” means “having undergone little or no processing and containing no chemical additives.” But when it comes to seeing the word “natural” on a food label, the definition gets much murkier — so much so, in fact, that the FDA (which is currently reviewing the term and how it can define and regulate it) has recently extended its public comment period on the meaning of this word until May 10, 2016.

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FDA Says: Menu Calorie Counts are Headed Your Way

by in Food News, December 15, 2014

Restaurant Menu
You could try closing your eyes, but soon it will prove significantly more challenging to ignore the calories in the foods we order in chain restaurants — sit-down and fast-food eateries, as well as other retail food outlets — across the country.

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This Week’s Nutrition News Feed

by in Food News, August 22, 2014

cupcake
In this week’s news: Cravings could be a gut thing (if not a good thing); the outdated BMI system gets a checkup; and the “all-natural” label is, well, kinda fake.

It’s Not You, It’s Your Microbiome
Don’t blame yourself if you can’t resist that cupcake. Blame your gut bacteria. A new study, published in the journal BioEssays, has found that the bacteria living within us, which are 100 times more numerous than our own cells, may affect the foods we crave as well as our moods. The tiny bacterial overlords, the theory goes, compel us to eat the foods they live best on — perhaps fat or sugar — overriding our healthy eating efforts and propelling us toward obesity. “Bacteria within the gut are manipulative,” says study co-author Carlo Maley, PhD. “There is a diversity of interests represented in the microbiome, some aligned with our own dietary goals, and others not.” Read more

Update: FDA Gluten-Free Labeling Regulation Takes Effect

by in Food News, Gluten-Free, August 5, 2014

gluten-free cupcakes
One year ago, the Food and Drug Administration (FDA) unveiled a plan to set guidelines for packaged foods claiming to be free of gluten. The FDA regulations, which are voluntary, take effect today and stipulate that any packaged food labeled “gluten-free” must contain no more than 20 parts per million of gluten.

While companies cannot be forced outright to disclose whether a product contains gluten or not, the standard could help establish a uniform definition of “gluten-free” for consumers and also help hold accountable those food manufacturers that promote their products as gluten-free.

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Food Labels to Get a (Much-Needed) Makeover

by in Food News, January 24, 2014

apple
Nutrition Facts Panels (aka “food labels”) are getting a much-deserved makeover. According to the Food and Drug Administration (FDA), efforts will be made to upgrade the 20-year-old format found on current food packaging.

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FDA Updates Food Safety Laws

by in Food News, Food Safety, January 9, 2013

washing a pepper
The government is finally moving forward with the biggest overhaul of food safety rules since the Great Depression—it’s about time! With major recalls in the past few years of melon and peanut butter, the safety of the U.S. food supply has been under major scrutiny. Food safety advocates are thrilled, but will these government plans really keep our food supply safe?

The Plan
The Food Safety Modernization Act was signed into law by President Obama and hailed to be the first major overhaul in the safety of our food system in 70 years. The entire system shifts the focus to prevention rather than reaction when a problem occurs. There are 2 new rules proposed by the FDA that would govern about 80% of the U.S. food supply, excluding meat and poultry.

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Food News: FDA Bans Japanese Produce and Dairy Imports

by in Food News, March 24, 2011

ban

The FDA placed a temporary ban on Japanese produce and dairy imports on March 22 to quell growing concerns about possible radiation in food produced near the damaged Fukushima Daiichi nuclear power plant.

Find out more about the ban »