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Volume 15, Number 5 - May 2015

Happy Spring! Tectonic shifts are already underway in the world of food labeling. Read a few quick tips to help you take a leadership role in the upcoming changes that will affect every single food label in the U.S. In our readers' favorite section, learn about what's allowable for multiple food additives that have similar functions in Reader Q&A. As always, tell us what you're thinking in the Food Label Community on LinkedIn.

In this issue you'll find:


"Thank you very much. The label review was extremely clear and helpful. Your added value and quick turnaround are highly appreciated."

Gilles A. Deloux

The Magnitude of Change for Food Labels:
8.8 on the Richter Scale

What's News in the Food Label Community

Reader Q&A: Maxing Out Food Additives


Karen C. Duester, President

The Magnitude of Change for Food Labels: 8.8 on the Richter Scale

Once in a generation, there are all encompassing changes to nutrition labeling regulations that require modifications to each and every package and that time is nearly upon us. Tens of thousands of products sold in the U.S., whether domestically-produced or imported, must undergo label changes as a result. It is an unprecedented opportunity for food labelers to take a leadership role and orchestrate the change process for the products they champion.

Reader Favorites

Label Changes are Coming: Part 1 of 4-part Series


Per the Fall 2014 Unified Agenda of Regulatory Actions, the Final Rules that will result in new regulations are planned for release in March 2016. According to the Proposed Rules, the final compliance date is to be within 2 years of the effective date of the Final Rules.

Not only do we have changes coming for U.S. labels but Health Canada has also initiated dialogue to change nutrition labeling for every product in Canada. In addition, there are new Mexico standards (NOM-051) that require label changes in Mexico as well. Lots for food labelers to do!

However, for many food labelers life goes on between now and then. Products to release. Businesses to run. Here are some helpful tips to keep in mind as you seek to manage both your day-to-day work and plan for the future.


Products released today must follow the current regulations. You cannot adopt the proposed rules until they are finalized.


A product that qualifies for a specific nutrient content claim today may not qualify for the same claim under the new regulations. Be aware of the proposed changes so that you can develop formulations that will likely comply with both current and future regulations.


Serving sizes will shift. Consider how your package size will affect serving size under the proposed regulations, as serving size can be dependent on the package's net quantity of contents.

How can you lead this change? Start with a head start. Take inventory of your formulas, claims, labels, and marketing strategies. You'll be well positioned to weather the shakeup when it comes.

What's News in the Food Label Community

FDA warning letter to KIND (13+ comments and 3+ comments)

Does the word Diet (in Diet Coke and Diet Pepsi) mislead? (10+ comments)

Supplemental allergen labeling requirements (13+ comments)

Does FTC require USDA Standard of Identity? (7+ comments)

Sub-ingredients for liquor in an FDA product (7+ 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.


Can multiple anti-caking agents be used in combination if each individual agent is below the specified percent limit? For example, can a seasoning blend contain 1.99% silicon dioxide AND 1.99% calcium silicate (both directly added)?  
A.B., Illinois, Food Ingredient Supplier 


The Code of Federal Regulations (CFR) defines threshold amounts for individual anti-caking agents (silicone dioxide: 21 CFR 172.480; calcium silicate: 21 CFR 172.410). The CFR does not address a combined value, however the general provisions for direct food additives (21 CFR 172.5) state that the level must "not exceed the amount reasonably required to accomplish its intended technical effect in food." Read more.

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