Milling & Baking News - March 29, 2005 - 38

Labeling program adds staff to
meet demand for services
usiness is brisk for the Ameri- makes certain the layout of the label is Elaine Meloan, technical manager for
can Institute of Baking's Food correct, and the font size and wording food and nutrition labeling. The F.D.A.
and Nutrition Labeling Pro- are in compliance with food labeling has yet to rule on a whole grain petition
gram. Increasing demand for laws. Through Feb. 28 the program made by General Mills, Inc. in May of
2004. That petition
its
consultseeks to set rules on
ing services has the
what constitutes a
program adding staff
product that is a "good
members.
source" of whole grain
The program made
and one that is an
two hires in 2004. By
"excellent source" of
the end of 2005, two
whole grain, Ms. Memore members will be
loan said.
on board, putting the
"There's a lot of instaff size at seven. The
terest out there," Mr.
new hires will need to
Pickering said. "Lots
be trained, said Donald
of people are wonderP. Pickering Jr., senior
ing what they are gomanager of food and
ing to be allowed to
nutrition labeling.
do. But a lot of people
"It's difficult to find
right now, in the last
people whose course
six months, are more
in life was to become a
involved with changes
regulatory specialist,"
he said.
Donald P. Pickering Jr., senior manager, Elaine Meloan, technical manager, that are going to be
mandated in trans fat
About 80% of the food and nutrition labeling
food and nutrition labeling
and allergens."
program's annual inMs. Meloan said she hopes the F.D.A.
come comes from consulting services. had processed 55,857 product nutrition
Educational programs/projects bring in profiles from 1,673 client companies will clarify trans-fat label claims later
the other 20%.
through its F.D.A.-sanctioned database this year. The F.D.A. will require food
manufacturers to list trans-fat content on
The demand for consulting services of 24,304 unique ingredients.
picked up after the terrorists' attacks of
The F.D.A has agreed to not take any nutrition facts beginning Jan. 1, 2006. The
September 11, Mr. Pickering said.
enforcement action if it finds a problem F.D.A. gives a recommended daily value
A depressed economy followed and with a food product that has the A.I.B. for saturated fat, but not for trans fat.
Trans fats are formed when hydrogen
forced companies to reduce personnel. seal on it.
Many companies cut their regulatory
The F.D.A. will visit with the A.I.B. is added to liquid oils (hydrogenation)
staffs and then outsourced the work to and the A.I.B. customer if there is a to turn the liquid oils into solid prodthe A.I.B.
difference between what the F.D.A. ucts. Oil processors use partial hydro"That's one area where we've picked perceives and what the label says. That genation to eliminate linolenic acid.
up quite a bit of business," Mr. Picker- occurrence has never taken place, how- The process was designed to extend the
shelf life of products.
ing said.
ever, Mr. Pickering said.
Trans fat raises L.D.L. (bad) cholesterThe program offers four primary conol levels in the blood and lowers H.D.L.
sulting services: nutrition facts reports, Request trends ever changing
100-gram nutritional profiles, ingrediFood companies swamped the A.I.B. (good) cholesterol.
Food companies need to know the
ent legend development and label com- program with requests about low-carpliance reviews.
bohydrate labels during last year's first final F.D.A. trans-fat rules because of
The U.S. Food and Drug Administra- quarter. Those requests have all but the turnaround time needed to change
tion sanctioned the A.I.B.'s Food and disappeared this year, but other issues packaging, Mr. Pickering said.
The labeling program has received
Nutrition Labeling Program more than should make 2005 an interesting year.
10 years ago. Customers have the option
Whole grain labels appear poised to several calls involving one peculiarity
in F.D.A. rules, Mr. Pickering said.
of placing an A.I.B. seal on their prod- take on more prominence.
If a food product contains less than
ucts' packaging.
The F.D.A. has observed a whole
The Food and Labeling Program grain health claim since 1999, said 0.5 grams per serving of trans fat, the

American Institute of Baking

Milling & Baking News - March 29, 2005

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