Food Safety

Question 1

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Are there any other areas not covered by FALCPA?

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Question 2

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Are flavors, colors, and food additives subject to the allergen labeling requirements?

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Question 3

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A new ingredient containing one of the major eight allergens appears on a revised label of a food I have been using. Can I just assume that it was there all along and the food is safe to eat?

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Question 4

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Are advisory statements, such as “May contain…” required?

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Question 5

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Does FALCPA change how the term “non-dairy” is used?

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Question 6

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How does FALCPA affect gluten and “gluten-free” labeling in food?

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Question 7

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Is there a way that food manufacturers can ask to have a food product exempted from FALCPA labeling?

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Question 8

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What are the specifications for thickness of lines and leading (e.g. space between lines) on the Nutrition Facts label?

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Question 9

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There is a chance that added sugars content prior to non-enzymatic browning and/or fermentation may be higher than the total sugars content of the finished food determined through chemical analysis. How do I approximate the added sugars value in this case?

1.71K viewsFood Safety

Question 10

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If sugar is added for fermentation during the leavening process of a baked good and some of the sugars are consumed by yeast, should the reduction in the amount of sugars be accounted for the declaration of added sugars?

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Question 11

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Ingredients made primarily from sugar and created through non-enzymatic browning are added to some products for coloring and flavoring purposes. After non-enzymatic browning occurs, the sugar is reduced in the ingredient. In such a case, how much sugar must be declared as added sugars on the label?

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Question 12

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Do sugars present in a sweet fermented beverage after fermentation need to be declared as total or added sugars on the label?

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Question 13

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If sugars are added to a food that already contains inherent sugars (e.g. to cranberries, tart cherries, or yogurt), does that make “added sugars” a Class I nutrient for purposes of compliance under 21 CFR 101.9(g)? If so, does that mean that the composite must be formulated to be at least equal to the value for the added nutrient (added sugars) declared on the label per 21 CFR 101.9(g)(4)(i), or is 21 CFR 101.9(g)(5) allowing up to 20% in excess of the value declared applicable?

1.47K viewsFood Safety

Question 14

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Some ingredients contain mono- and disaccharides (DP1 and DP2 (one and two degrees of polymerization)) that are created through processes such as hydrolysis. Do the mono and disaccharide portions of ingredients that are created through hydrolysis need to be declared as added sugars on the label?

1.61K viewsFood Safety

Question 15

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The regulation says in 21 CFR 101.9(c)(6)(iii) that added sugars are a “statement of the number of grams of added sugars in a serving, except that label declaration of added sugars content is not required for products that contain less than 1 gram of added sugars in a serving if no claims are made about sweeteners, sugars, added sugars, or sugar alcohol content.” What does FDA consider to be a “sweetener?” Do sweeteners include sugar alcohols and other low-calorie sweeteners?

1.74K viewsFood Safety

Question 16

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The definition of added sugars excludes the “fruit component of fruit spreads.” What constitutes the “fruit component” of a non-standardized fruit spread?

1.70K viewsFood Safety

Question 17

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I add 100% fruit juice to my product, but water is removed from the product during processing. Therefore, the fruit juice is concentrated during processing of my product. How do I determine the amount of added sugars in the finished product?

1.71K viewsFood Safety

Question 18

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Can I use Brix values to calculate the added sugars declaration for a product containing fruit juice concentrates?

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Question 19

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How should I calculate the amount of added sugars in a fruit juice blend containing the juices of multiple fruits that have not been reconstituted to 100 percent (full-strength)?

1.73K viewsFood Safety

Question 20

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Do sugars found in fruits and vegetables that have been processed to change the form of the fruit or vegetable (e.g., concentrated fruit and vegetable purees, fruit and vegetable pastes, and fruit and vegetable powders) need to be declared as added sugars on the label?

1.46K viewsFood Safety

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