Our newsletter covers this month’s highlights, but to stay up to date on ESHA news, please visit our blog/
Final Rule in Effect: Gluten-Free Labeling of Fermented, Hydrolyzed Foods
As of August 13, 2021, manufacturers that produce foods that are fermented or hydrolyzed and bear the “gluten-free” claim, must have records that demonstrate with adequate assurance that the food is “gluten-free.”
Food Labeling Modernization Act of 2021 Puts Focus on Front-of-Package Labeling
Among other initiatives, the Food Labeling Modernization Act of 2021, aims to establish a single, standard front-of-package nutrition labeling system for all food products required to bear nutrition labeling.
FDA Objects to Two NDI Notifications for Full-spectrum Hemp Ingredients
The FDA objected to two NDI notifications for full-spectrum hemp extracts on the grounds of the drug-exclusion clause and the agency’s concern about safety substantiation.
NIH Upgrades Dietary Supplement Label Database
The National Industrial Hemp Council filed comments on human consumption of CBD, using CBD in cosmetics, and more.
WHAT WE PUBLISHED
Blog: How to Declare Sesame as an Allergen in Genesis R&D Foods
Learn how to comply with the FASTER Act by declaring sesame ingredients as an allergen in Genesis R&D Foods.
Blog: Using MyPlate in Food Processor
Per the 2020-2025 DGAs, Food Processor integrates MyPlate data so you can see how your client’s dietary intake compares with MyPlate recommendations.
FAQ OF THE MONTH
Q: How do I determine the moisture adjustment for my recipe?
A: For a target moisture adjustment, use lab analysis or measurement of moisture content in the final product. For moisture loss, you may be able to determine the amount by taking before-and-after weights of a sample of your product. For instance, weigh a portion of dough before it is baked. Then, weigh that same portion of dough after it is baked. In this case, the change in weight is assumed to be due to the loss of moisture, and the difference is the amount of the moisture loss.
TIPS FOR SUCESS: ORGANIZING YOUR RECIPES AND INGREDIENTS
Sept. 15, 2021, 11 a.m. PT | 2 p.m. ET
Having a strong organizational structure in place lays the foundation for easier management of your Ingredients, Recipes, Food Menus, and Nutrition Facts Labels. During this webinar, we will look at how to populate the available data fields in Genesis R&D Foods and use them for searching, exporting, access control, and more. During this webinar, we will discuss naming convention best practices, when to use Groups vs. Attributes, the benefits of populating the Suppliers and Products fields, how to Use Groups for Access Control, as well as provide examples for categorizing your recipes and ingredients.
USING THE MOISTURE ADJUSTMENT FEATURE FOR BAKED GOODS
Cooking often results in a loss of moisture, which will affect the nutrient content of your food. Your Nutrition Facts must reflect the nutrient content of the final form of your food, so you will have to adjust for the lost moisture in order to obtain an accurate nutrition analysis.
In this webinar, we will discuss when a moisture adjustment is necessary, how to determine and calculate the moisture loss or target values, how to enter those values into the Yield Adjustment feature in Genesis R&D Foods, and show you how to compare a Recipe’s nutrient content before and after the adjustment.
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Genesis R&D Foods: Adjusting for Moisture Loss
Cooking often results in a processing loss, frequently in the form of moisture, or water. This tutorial shows you how to adjust for that.
Genesis R&D Foods: Yield Options in the ESHA Database: Cooked vs. Raw
The ESHA database includes yield options for many USDA and Canadian Nutrient File items that allow you to enter a beginning raw weight, but end up with cooked values for your finished recipe. This tutorial shows you how you can select appropriate forms of your ingredients considering the preparation and cooking processes of your Recipes.
Genesis R&D Foods
2-Day Genesis R&D Professional + FDA Regulations
Topics covered include FDA regulations, creating ingredients and composite ingredients, building recipes/formulas, nutrition analysis, moisture loss, reporting, labeling, best practices.
1-Day Genesis R&D Advanced Training
Topics covered include using PDCAAS, International Food Labeling, Advanced Label Settings, and more.
Training Schedule Dates
September 21-23, 2021
October 12-14, 2021
November 2-4, 2021
Nov. 30 – Dec. 2, 2021