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Volume 15, Number 3 - March 2015

Greetings from Food Label News. With over 9,000 subscribers to Food Label News and 5,000 in the LinkedIn Food Label Community, we’re pleased to continue bringing you news and insights in nutritional analysis, food labeling, and regulatory compliance. This month we feature more about restaurant menu labeling and what you need to know. In your favorite reader Q&A section, we explore product messaging for a "low carb" snack.

In this issue you'll find:


"Thank you for helping us understand what our group has struggled with for so long. You made it seem so simple."

– Becky Kingery
Endangered Species Chocolate

A Fresh Approach for Compliant Restaurant Menu Labeling

What's News in the Food Label Community

Reader Q&A: "Low Carb" Claims?


Karen C. Duester, President

A Fresh Approach for Compliant Restaurant Menu Labeling

How will restaurateurs handle the new requirement for menu labeling? Many are not certain about the best way to proceed to ensure compliance. Here are some tips for what to consider as you get your menu items ready for the December 1, 2015, deadline.

Reader Favorites

New on the Menu: Required Nutrition Information



Commit to a master database that will accommodate change – What is certain is change in suppliers, sizes, and recipes over time. When you create a master database, it is easier to adjust nutrition analyses without duplicating your work each time.


Determine who owns the process – Whether doing the nutritional analysis in-house or using a food consulting company, you'll get the best possible outcome if there is a company point person responsible for gathering the data and managing the process.


Make sure the process includes evaluation of your supplier specification sheets – Vendors unknowingly make mistakes and sometimes omit important nutrition data. To ensure that ingredients with missing or erroneous values do not make their way into your master database, make sure your process includes all the necessary due diligence steps.


Allow plenty of time after nutritional analysis is complete – Getting your calorie counts and other nutritional results is an important milestone. Experience tells us that it's best to add a minimum of 3 months for brochure and website design, staff training, and implementation.

When it comes to getting ready and getting compliant, many restaurateurs may try to go it alone. Preparing and maintaining nutrition documentation for all of your menu items can be a daunting task – we're happy to assist. Food Consulting Company offers a variety of services for restaurant menu labeling to ensure 100% compliance. Read more.

What's News in the Food Label Community


Scientific Report for the 2015 Dietary Guidelines (4+ comments)


POM Wonderful case – FTC fails to justify 2 RCT requirement (5+ comments)


Declaring water in a canned bean product (9+ comments)


Singular Nutrition Label for US, Canada and Mexico (6+ comments)


Does SAPP belong in "all natural" products (6+ comments)

Join Food Label Community. Already a member, view Discussions.

Reader Q&A

Find answers to our readers' questions or send us your question for an upcoming issue.


What are the regulations in the U.S. for labeling snack foods as "low carb"?  
R.L., Washington, No company given 


FDA has not defined nutrient content claims for carbohydrates; therefore, it is not permissible to use the words "free" or "low" (or their synonyms) to describe carbohydrate levels. For example, no carbs, carb free and low carb are unauthorized nutrient content claims and are not permissible. Read more.

What Matters in Food Labeling

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