Nutrition Facts Food Labels
Creating product labels that are precise, adhere to the strict FDA regulations, and appeal to consumers is critically important in this competitive market. On The Menu understands this and starts by conducting a thorough database nutrient analysis of your product to quantify its nutritional properties and strengths. Through our analysis we’ll provide you with a Nutrition Facts food label that includes:
- Serving size based on FDA-suggested reference amount
- Servings per container
- Calories and calories from fat
- Total fat, saturated fat, and trans fat
- Cholesterol and sodium
- Total carbohydrates, sugar, and dietary fiber
- Protein
- Vitamins A and C, calcium, and iron
On The Menu’s researched and thorough nutrient analysis work is built on a dynamic and growing ingredient database, which contains more than 55,000 foods. Our powerful database incorporates ingredients and information from food suppliers, the USDA, and our clients’ unique and special ingredients. We use Genesis R&D SQL software program, which follows FDA regulations and is recognized internationally as the most accurate, complete system available. You can count on accurate labels that you and your customers can trust.
Label Formats
We’ll translate our nutrition analysis into a clear, easy-to-digest, customer-friendly Nutrition Facts label that assures your product is FDA compliant and allows you to compete in the marketplace. We offer a variety of label formats to meet your packaging needs, including standard, tabular, dual declaration, aggregate, Canadian, and bilingual Spanish.
Ingredients Statements & Allergen Identification: No Room for Error
Our analysis includes two critical areas mandated by the FDA: ingredient statements and allergen identification. It’s imperative that you get the details right on both. Your business success requires it, and your customers’ health depends on it.
On The Menu‘s expert dietitians will ensure your ingredient statement is complete, meets strict FDA regulations, and includes all raw materials used to fabricate your food product. We’ll also identify the presence of the following eight dominant food allergens outlined in the Food Allergen Labeling and Consumer Protection Act of 2004:
- Wheat
- Egg
- Soy
- Milk
- Peanut
- Tree Nuts
- Fish
- Crustacean Fish
With increased demand for nutrition information and the exploding population of food allergy sufferers, ingredient statements and allergen identification are receiving unprecedented attention from scientists, policy experts, and the public alike.
On The Menu’s scientific approach sets the gold standard for ingredient statements and allergen identification. Contact On The Menu with questions or for a quote. We are here to help you get it right.
