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Nutrition Consultants

Nutrition Consultants to the Food Industry

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Reference Amounts Customarily Consumed (RACC)

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Determining the RACC for a Nutrition Facts Label The FDA established Reference Amounts Customarily Consumed (RACC) to determine serving sizes for nutrition reporting. A food's reference amount or RACC can be found in Reference Amounts Customarily Consumed: List of Products for Each Product Category: Guidance for Industry or in the 21 CFR Part 101.12(b). Go to the Code of Federal Regulations Title 21 search "101.12" and go to section (b) to find the RACCs. Under section (b) are two tables; Table ... Full Article

Labeling Spices in Ingredient Statements

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Labeling spices in ingredient statements can be confusing. It’s common practice for manufacturers to label spices in ingredient statements as “spice” or collectively, “spices.” This allows two things, a more concise ingredient statement and the ability to “hide” a proprietary formula.  However, it’s important to follow FDA regulations when using the term “spice” in an ingredient statement. Definition of Spice The FDA’s criteria for something to be considered a “spice” include: Any aromatic ... Full Article

Nutrition Labeling for Local Food Companies

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Colorado continues to be an incubator for a variety of food entrepreneurs. An educational workshop on Thursday, April 17, will help food manufacturers market their locally made products. The workshop is from 8am to 5pm at the Community College of Aurora, Fine Arts Building, 16000 E. CentreTech Pkwy., Aurora, Colo. On The Menu will address nutrition labeling for local food companies at the workshop. “This popular workshop is designed to help businesses learn how to effectively market their ... Full Article

New Nutrition Label Proposed By FDA

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A new nutrition label was proposed by the FDA on February 27, 2014. The updated Nutrition Facts labels is for commercially packaged foods and beverages. The goal of the new nutrition label is to help consumers make more informed food choices to support a healthy diet focusing more attention on serving sizes, calories and added sugars—all of which could help address obesity, one of the most important public health problems in the U.S. The proposed updates were developed using information from ... Full Article

Gluten-Free Claims: Does Your Product Qualify?

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FDA regulations to make gluten-free claims went into effect in August 2014. Our gluten and allergen expert, Diane Moyer, MS, RD, has summarized rules for making gluten-free claims. Criteria for Gluten-Free Claims For a food to be labeled “gluten-free” it must meet the following criteria: The food must be inherently gluten-free, such as unaltered fruits, vegetables, dairy, and meat. The food must be free of the gluten-containing grains defined as wheat, barley, rye, spelt, and crossbreeds of ... Full Article

Where Food, Nutrition, and Business Intersect

From analysis to labeling, restaurants and food manufacturers nationwide trust On The Menu to deliver accurate, scientifically-based results that adhere to FDA and food product regulations. Since 2004, On The Menu has distinguished itself with its personalized service, fast turnaround, and state-of-the-art approach that includes comprehensive nutrition analysis and allergen and gluten tracking services. On The Menu is ready to help you and your staff meet your customers’ needs.

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