ESHA Events

Genesis R&D Training Schedule
With both the Menu Labeling and 2016 Nutrition Facts Labeling regulation deadlines fast approaching training is more important than ever. To help our users prepare for these regulations ESHA offers several industry-specific training sessions throughout the year. Click here to view our upcoming training sessions.

ESHA Webinar Series
Did you know, all of our webinars are recorded and posted on our website? Click here to view all of our archived webinars.

Industry Education

Blog: How the New RACC Changes Could Impact Your Nutrition Facts Label
Along with the other labeling changes, the FDA has issued a final rule to update and establish Reference Amounts Customarily Consumed (RACC) to better reflect what people actually eat. As a result, food manufacturers may be required to update their labels and serving sizes based on the new reference amounts. In addition, this could potentially have an impact on your products’ Nutrient Content Claims. Continue reading.

Blog: The Scoop On Added Sugars
The FDA defines Added Sugars as: Sugars that are either added during the processing of foods or packaged as such and includes sugars (free, mono- and disaccharides), sugars from syrups and sugars concentrated from fruit or vegetable juices that are in excess of what would be expected from the same volume of 100% fruit or vegetable juice of the same type. Continue reading.
Still confused about added sugars? Join us on May 30th for our free webinar, The Buzz on FDA’s Definition of Added Sugars.

FAQ

Our most recent webinar, Examining Health Canada’s New Nutrition Facts Tables, generated several great questions regarding the new ingredient statement format. Below are answers to the most common questions.

Q: How are sub-ingredients that are sugar sources captured?

A: The response that we got back from Health Canada was that only first-generation sugars-based ingredients need to be grouped. For example, if I had a chocolate chip cookie recipe, the sugars-based ingredients, like white sugar and brown sugar, would be grouped in the ingredient list, the sugars contained in the chocolate chips would not be listed in the Sugars-Based ingredient listing.

Q. Do I use bullet points or commas to separate my ingredients in the ingredient list?

A. In the list of ingredients, you can separate by bullet points or commas. In the list of ingredient components, you must separate with commas.

Q. Can I display my ingredient list in all upper case?

A. The list of ingredients is presented with upper case only on the first letter of each ingredient, in acronyms, and in the alpha-descriptor in the common name of a food additive, like a vitamin.