Pet Food Label Requirements
August 25th, 2011

Are you thinking about putting a new pet food on the market? Maybe dog bones or cat treats? There is certain criteria that you should be aware of when it comes to the labeling. According to the FDA, “pet food labeling is regulated at two levels. The federal regulations, enforced by the United States Food and Drug Administration (FDA)…some states also enforce their own labeling regulations. Many states have adopted the model pet food regulations established by the Association of American Feed Control Officials (AAFCO). ”

FDA regulations include: proper identification of product, net quantity statement (how much is in the container), manufacturers name and address and a proper list of ingredients.

Many states requirements include: product name (governed by four AAFCO rules regarding percentages of named ingredient in the total product), guaranteed analysis, nutritional adequacy statement, feeding directions and a calorie statement – all of which are dictated by the AAFCO.

Other label claim regulations to be aware of are the terms “natural” and “organic”. The AAFCO has developed a definition and guidelines for what types of ingredients can be considered “natural.” There are currently no rules governing the term “organic’” but the USDA is currently working on establishing what kind of synthetic additives can be in pet food that is labeled “organic.”

Before you print your labels, know the federal and state laws that you will need to comply with, it could save you from an unnecessary costly reprint.




Gov Focuses on Kid’s Nutritional Marketing
August 16th, 2011

A recent study by Yale University’s Rudd Center for Food Policy and Obesity  may support a proposal from the Interagency Working Group, a combined effort of four government agencies including the FTC, the FDA, the Centers for Disease Control and Prevention, and the U.S. Department of Agriculture. The proposal asks for a voluntary effort to develop ‘stronger more meaningful marketing and nutritional principals’ when it comes to kids foods.  In an April 2011 news release, Kathleen Sebelius, Health and Human Services Secretary, said, “These new Principles will help food and beverage companies use their creativity and resources to strengthen parents’ efforts to encourage their children to make healthy choices.”

The Yale study found that parents were often mislead with sometimes ‘questionable’ health claims on children’s cereals – thinking that they were more nutritious than in actuality.




Lobster Not in Zabar’s Lobster Salad
August 12th, 2011

For over 15 years the upscale upper-west side market, Zabars, has sold their Lobster salad to unaware New Yorkers and it took, Doug MacCash, a vacationing reporter from New Orleans to notice the familiar crayfish taste when he ordered one of the popular salads on a bagel. Turns out the expensive lobster salad has absolutely no lobster in it, but made with fresh water crayfish. Yesterday, in a New York Times article, Dane Somers, Executive Director of the Maine Lobster Council, said this kind of problem comes up about a dozen times a year, “sometimes it’s using lobster substitutes.”

Ever wonder what is in your favorite foods? People getting their favorite foods tested for allergens and purity claims is a growing trend that we see, because you just never know… lobster might not be in the lobster salad.




FDA Reopens “Gluten-Free” Labeling Comment Period
August 4th, 2011

Today, the FDA  announced the reopening of the comment period for their proposed rule on Gluten-Free Labeling from January 23, 2007 (72 FR 2795),  in an effort to better define “gluten-free.”

Also up for comments is the FDA’s report titled, “Health Hazard Assessment for Effects of Gluten Exposure in Individuals with Celiac Disease: Determination of Tolerable Daily Intake Levels and Levels of Concern for Gluten” (“Gluten Report”).   Comments are requested on whether or not this assessment should affect the final definition of Gluten-Free.

The comment period will end 10/03/2011.




Olive Oil Purity
August 2nd, 2011

A recent study from UC Davis Olive Center  and the Australian Oils Research Laboratory has people questioning the purity claims made on the olive oil they purchase. The study found that nearly two-thirds of extra-virgin olive oils found in California grocery stores weren’t what they were claiming to be – and most of them were pricey import brands.

Our very own Roger Legg, Senior Nutrition Chemist at RL Food Testing Laboratories, explains, “There are two common criteria for classifying different grades or purity of olive oil: fatty acid percentage, u.v. absorbance at two wavelengths 232 and 270 nm and a calculated delta K value. Based on these results from laboratory testing a company can make a claim about the purity.”

Do you have more questions about Olive Oil testing? Email Roger at roger@rlfoodtestinglaboratory.com


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Our company is a member of the Institute of Food Technologists, National Restaurant Association and Food Broker USA. We look forward to hearing from you and welcome your food challenge. Our consulting staff includes two Ph.D. in Food Development R&D and Microbiology with twenty-five years experience for major American and Swiss food manufacturers.