Baking&Snack - April 2017 - 24

GMO LABELING

Today's not-so-secret decoder ring

with authority to: 1) mandate labeling of food including all
commercially grown GMO corn, soybeans, sugar and canola
crops; 2) require labeling of food products that contain GM
material resulting from gene-editing techniques; and 3) mandate labeling of food, including products that may contain
highly refined oils, sugars or high-fructose corn syrup that
has been produced or developed from genetic modification
techniques. Still, some food ingredients were exempted, such
as products of animals fed GMO feed.
Food processors are given the option to make their declaration by printing a quick response (QR) code on the label
that, when scanned by a smartphone, will reveal the GMO
content by linking the user to a website. Although food com-

While NBFD got the job done
in time, it may wait longer
for implementation.
panies have long used QR technology as a marketing tool to
gather information from consumers, such practice is not allowed with GMO labeling. Small processors are permitted to
print phone numbers instead.
Some consumer advocacy groups are unhappy about this
provision. The NPD Group reported that consumers, who
already rely on packaging as a guide in determining what
is in a food product, prefer on-package labeling over using
a QR code.
Consumers and food producers favor the terms GMO or
GM, but the law uses "bioengineering" and "bioengineered"
instead. The law defines those terms as referring to a food "that
contains genetic material that has been modified through in vitro recombinant deoxyribonucleic acid (DNA) techniques; and
for which the modification could not otherwise be obtained
through conventional breeding or found in nature."
Congress wrote specific requirements into the law. Among
other things, USDA must set the threshold amounts of GM
material present that would trigger labeling. It also specified
an electronic or digital link be offered to disclose such content.
Small manufacturers have less restrictive options, and foodservice operators and very small manufacturers are exempted.

24 Baking & Snack April 2017 / www.bakingandsnack.com

Secret messages and special decoding devices are nothing new to food
marketing. Mid-century advertising often used them to build brand
loyalty. But smartphones and quick
response (QR) codes - today's
decoder rings - are a lot more informative. Many companies use QR
codes for marketing purposes, and
they now take on an informational
role regarding product nutrition.
In February, Mondelez
International, East Hanover, NJ,
rolled out the SmartLabel app developed by the Grocery Manufacturers
Association. It allows shoppers to
scan QR or UPC codes on product
labels with their smartphones. The
app returns information about the
nutritional content of the food,
including ingredients, allergens and
more. The app is free to consumers
and can be downloaded from the
iOS and Android app stores. It also
has a web presence.
Mondelez will put this feature
onto packages for more than 1,100
products across its US snack products portfolio of biscuits, crackers,
chocolate, gum and candy.
"With SmartLabel, Mondelez
International is demonstrating our
commitment to consumers' focus on
well-being," said Naomi Rosenfeld,
marketing director, well-being
strategy, North America. "We moved
quickly to bring our SmartLabel app
to market to help empower consumers to make better, more informed
choices. SmartLabel gives us an
opportunity to meet consumers' desire for clear access to information
about the products we sell."
More than 30 food companies
have also signed up with GMA to
use SmartLabel technology. These
include Bimbo Bakeries USA,
Campbell Soup, Flowers Foods,
Kellogg Company, Rich Products
and J.M. Smucker, among others.


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Baking&Snack - April 2017

Table of Contents for the Digital Edition of Baking&Snack - April 2017

Baking&Snack - April 2017
Contents
Contents
Editorial - A tale of 600 plants
Newsfront - ABA, B&CMA merger unanimously approved
Mondelez sees opportunity in ‘power brands,’ e-commerce
BEMA prepares to celebrate 100 years
Hostess chairman foresees continued growth
Bill Zimmerman Sr. honored by ASB
Rademaker promotes new president
SBW expands scholarship awards to four
Two international bread symposiums announced
People/In Brief
CMO Labeling - Yet another Labeling Rule
Today’s not-so-secret decoder ring
Certification that’s tried and true
Why opt for single-source wheat?
Transitional answer to availability
Orlando Baking Co. - True to its roots
Keeping track of everything
All’s good that goes well
Breakfast - Any meal any time
Food vs. beverage at breakfast
Breakfast all day … or not
Antioxidants - Holding back a tsunami
A role in PHO replacement
A different side of antioxidants
Pulses - Racing pulses
Going gluten-free
Ingredient App - Instantly faster
Equipment - Demand an Effective Bake
Efficient but still flexible
The effectiveness of hybrids
Icing, Glazing - Smooth sailing
Automation - Getting it in sync
Vertical Packaging - Up, up and away
SANITATION STRATEGIES - Wet vs. Dry
INDUSTRY IMAGES - All in the mix
Meeting Preview: IFT - GO WITH PURPOSE
Events
ingredients & formulating
equipment & packaging
patents
new on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking&Snack - April 2017 - Baking&Snack - April 2017
Baking&Snack - April 2017 - 2
Baking&Snack - April 2017 - FC - 1
Baking&Snack - April 2017 - FC - 2
Baking&Snack - April 2017 - 3
Baking&Snack - April 2017 - 4
Baking&Snack - April 2017 - 5
Baking&Snack - April 2017 - 6
Baking&Snack - April 2017 - 7
Baking&Snack - April 2017 - 8
Baking&Snack - April 2017 - Contents
Baking&Snack - April 2017 - 10
Baking&Snack - April 2017 - Contents
Baking&Snack - April 2017 - Editorial - A tale of 600 plants
Baking&Snack - April 2017 - 13
Baking&Snack - April 2017 - 14
Baking&Snack - April 2017 - 15
Baking&Snack - April 2017 - BEMA prepares to celebrate 100 years
Baking&Snack - April 2017 - 17
Baking&Snack - April 2017 - Rademaker promotes new president
Baking&Snack - April 2017 - 19
Baking&Snack - April 2017 - People/In Brief
Baking&Snack - April 2017 - 21
Baking&Snack - April 2017 - 22
Baking&Snack - April 2017 - CMO Labeling - Yet another Labeling Rule
Baking&Snack - April 2017 - Today’s not-so-secret decoder ring
Baking&Snack - April 2017 - 25
Baking&Snack - April 2017 - 26
Baking&Snack - April 2017 - 27
Baking&Snack - April 2017 - Certification that’s tried and true
Baking&Snack - April 2017 - 29
Baking&Snack - April 2017 - Why opt for single-source wheat?
Baking&Snack - April 2017 - 31
Baking&Snack - April 2017 - Transitional answer to availability
Baking&Snack - April 2017 - 33
Baking&Snack - April 2017 - Orlando Baking Co. - True to its roots
Baking&Snack - April 2017 - 35
Baking&Snack - April 2017 - 36
Baking&Snack - April 2017 - 37
Baking&Snack - April 2017 - Keeping track of everything
Baking&Snack - April 2017 - 39
Baking&Snack - April 2017 - 40
Baking&Snack - April 2017 - 41
Baking&Snack - April 2017 - 42
Baking&Snack - April 2017 - 43
Baking&Snack - April 2017 - 44
Baking&Snack - April 2017 - 45
Baking&Snack - April 2017 - All’s good that goes well
Baking&Snack - April 2017 - 47
Baking&Snack - April 2017 - 48
Baking&Snack - April 2017 - 49
Baking&Snack - April 2017 - 50
Baking&Snack - April 2017 - Breakfast - Any meal any time
Baking&Snack - April 2017 - 52
Baking&Snack - April 2017 - 53
Baking&Snack - April 2017 - Food vs. beverage at breakfast
Baking&Snack - April 2017 - 55
Baking&Snack - April 2017 - 56
Baking&Snack - April 2017 - Breakfast all day … or not
Baking&Snack - April 2017 - 58
Baking&Snack - April 2017 - 59
Baking&Snack - April 2017 - 60
Baking&Snack - April 2017 - Antioxidants - Holding back a tsunami
Baking&Snack - April 2017 - 62
Baking&Snack - April 2017 - 63
Baking&Snack - April 2017 - A role in PHO replacement
Baking&Snack - April 2017 - 65
Baking&Snack - April 2017 - A different side of antioxidants
Baking&Snack - April 2017 - 67
Baking&Snack - April 2017 - 68
Baking&Snack - April 2017 - Pulses - Racing pulses
Baking&Snack - April 2017 - 70
Baking&Snack - April 2017 - 71
Baking&Snack - April 2017 - Going gluten-free
Baking&Snack - April 2017 - 73
Baking&Snack - April 2017 - 74
Baking&Snack - April 2017 - 75
Baking&Snack - April 2017 - 76
Baking&Snack - April 2017 - 77
Baking&Snack - April 2017 - 78
Baking&Snack - April 2017 - Ingredient App - Instantly faster
Baking&Snack - April 2017 - 80
Baking&Snack - April 2017 - Equipment - Demand an Effective Bake
Baking&Snack - April 2017 - 82
Baking&Snack - April 2017 - 83
Baking&Snack - April 2017 - 84
Baking&Snack - April 2017 - Efficient but still flexible
Baking&Snack - April 2017 - 86
Baking&Snack - April 2017 - 87
Baking&Snack - April 2017 - The effectiveness of hybrids
Baking&Snack - April 2017 - 89
Baking&Snack - April 2017 - 90
Baking&Snack - April 2017 - 91
Baking&Snack - April 2017 - 92
Baking&Snack - April 2017 - 93
Baking&Snack - April 2017 - 94
Baking&Snack - April 2017 - Icing, Glazing - Smooth sailing
Baking&Snack - April 2017 - 96
Baking&Snack - April 2017 - 97
Baking&Snack - April 2017 - 98
Baking&Snack - April 2017 - 99
Baking&Snack - April 2017 - 100
Baking&Snack - April 2017 - 101
Baking&Snack - April 2017 - 102
Baking&Snack - April 2017 - Automation - Getting it in sync
Baking&Snack - April 2017 - 104
Baking&Snack - April 2017 - 105
Baking&Snack - April 2017 - 106
Baking&Snack - April 2017 - 107
Baking&Snack - April 2017 - 108
Baking&Snack - April 2017 - 109
Baking&Snack - April 2017 - 110
Baking&Snack - April 2017 - 111
Baking&Snack - April 2017 - 112
Baking&Snack - April 2017 - Vertical Packaging - Up, up and away
Baking&Snack - April 2017 - 114
Baking&Snack - April 2017 - 115
Baking&Snack - April 2017 - 116
Baking&Snack - April 2017 - 117
Baking&Snack - April 2017 - 118
Baking&Snack - April 2017 - SANITATION STRATEGIES - Wet vs. Dry
Baking&Snack - April 2017 - 120
Baking&Snack - April 2017 - INDUSTRY IMAGES - All in the mix
Baking&Snack - April 2017 - 122
Baking&Snack - April 2017 - 123
Baking&Snack - April 2017 - 124
Baking&Snack - April 2017 - 125
Baking&Snack - April 2017 - Meeting Preview: IFT - GO WITH PURPOSE
Baking&Snack - April 2017 - 127
Baking&Snack - April 2017 - 128
Baking&Snack - April 2017 - Events
Baking&Snack - April 2017 - 130
Baking&Snack - April 2017 - 131
Baking&Snack - April 2017 - ingredients & formulating
Baking&Snack - April 2017 - 133
Baking&Snack - April 2017 - equipment & packaging
Baking&Snack - April 2017 - 135
Baking&Snack - April 2017 - 136
Baking&Snack - April 2017 - 137
Baking&Snack - April 2017 - patents
Baking&Snack - April 2017 - 139
Baking&Snack - April 2017 - new on the shelf
Baking&Snack - April 2017 - 141
Baking&Snack - April 2017 - 142
Baking&Snack - April 2017 - MARKETPLACE
Baking&Snack - April 2017 - 144
Baking&Snack - April 2017 - 145
Baking&Snack - April 2017 - 146
Baking&Snack - April 2017 - 147
Baking&Snack - April 2017 - 148
Baking&Snack - April 2017 - 149
Baking&Snack - April 2017 - 150
Baking&Snack - April 2017 - 151
Baking&Snack - April 2017 - 152
Baking&Snack - April 2017 - AD INDEX
Baking&Snack - April 2017 - NEW PRODUCT SPOTLIGHT
Baking&Snack - April 2017 - 155
Baking&Snack - April 2017 - 156
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