Baking & Snack - September 2018 - 24

NUTRITION FACTS PANEL

Products that are larger than
a single serving and could be
consumed in one sitting might
require dual column labeling.
©Aleksandr - stock.adobe.com

within calorie
requirements
if you consume
more than 10%
of your total daily calories from added sugars.
The updates to the label will help increase consumer awareness."
FDA defines added sugars as those
that are incorporated during the processing of foods or that are simply packaged such
as a bag of table sugar or container of syrup. They
include monosaccharides, disaccharides, sugars
from syrup and honey, and sugars from concentrated fruit or vegetable juices.
"Any amount of fruit or vegetable juice sugar
concentrate that's going to be in excess of what's
expected in the same volume of 100% juice is
an added sugar," Ms. Grzybowski explained.

"There's not an analytical
method to measure
for added sugar. In the
baking process, sugar
feeds the yeast, so what
you put in is it's not
necessarily reflected in
the final product."
Lee Sanders, American Bakers Association
"People will use a date paste or a raisin puree,
and that doesn't count as added sugar, but as
soon as you use just the fruit juice part of it,
then that counts. That piece of it gets a little
tricky."
ABA questions the science behind the inclusion of added sugar on the label, according to
Ms. Sanders. "There's not an analytical method
to measure for added sugar," she said. "In the
baking process, sugar feeds the yeast, so what
you put in is not necessarily reflected in the final product."
Although FDA has included a formula for
bakers, Ms. Sanders said it is several pages long
and too complicated, so it would be helpful for
the administration to provide more guidance
for measuring purposes.
Ms. Sanders expressed concerns about how

24 Baking & Snack September 2018 / www.bakingandsnack.com

Does a label makeover mean a
consumer changeover?
The US Food and Drug Administration (FDA)
updated the Nutrition Facts Panel to inform
consumers about their food. Trans fat remains
on the label to verify the safety of a product at
zero percent. As nutrients that consumers are
deficient in, potassium and vitamin D have been
added to the Daily Value list.
Serving size was altered so that it's based
on the amount of food that people are actually
eating instead of what they should be eating.
Some items' serving sizes have been upped,
lowered or kept the same. Most snacks will not
change, but bakery products could be affected.
"It certainly does impact several of the hybrid
products, which could be your mini muffins, bagels and more," said Lee Sanders, senior vicepresident of government relations and public affairs and corporate secretary, American Bakers
Association. "The serving size has increased, so
that certainly can be impactful with consumers'
perception of the product."
Common questions to FDA are why some
serving sizes will be bigger when the US has
concerns about obesity or if certain nutrients
should be excluded. But perhaps the more important question through the label refashioning
is whether consumers will actually read it.
Out of 1,244 participants, the 2014 "FDA
Health and Diet Survey" reported that 16%
always, 34% most of the time, 27% sometimes,
12% rarely and 10% never look at the label before buying a food product. And when asked the
primary reason for not using the Nutrition Facts
label, 52% of participants said they didn't feel
they needed to use it and 28% said they didn't
have the time.
In the past four years, as the current clean
label and transparency trend becomes more
popular, perhaps these numbers have changed,
but many industry leaders are anxious to know
how the new labeling regulation will affect consumers' actions and are willing to help with the
education process.
"What really is needed is the education of
consumers to turn their product over and look
at the full information," Ms. Sanders said. "At
this point, there's a great opportunity for us all
to work together for the betterment and education of consumers."


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Baking & Snack - September 2018

Table of Contents for the Digital Edition of Baking & Snack - September 2018

Baking & Snack - September 2018
Contents
Contents
Editorial - Oh, how time flies
Newsfront - PepsiCo to invest in Frito-Lay facilities
PepsiCo to invest in Frito-Lay facilities
Sara Lee Frozen Bakery company introduced
News - Cargill commits to nourishing the world
Frozen bakery market projected to grow
KSU’s Grain Science Department seeks greater visibility to attract students
C.H. Guenther & Son buys Cookietree Bakeries
In Memoriam
In Brief
Nutrition Facts Panel - a new look for LABELS
Does a label makeover mean a consumer changeover?
Nellson - necessary REDUNDANCY
Expanding in a sustainable fashion
Foodservice - Sweet EXPECTATIONS
Social media feeding the bottom line
Inclusions - What a Performance
Fortification - BUILT FOR IT
A look back at fortification
TECHNICALLY SPEAKING - PASS THE SALT
Snack Technology - beyond the POTATO
Checked out in the aisle
Depositing - MINIMIZE ME
Keeping the tail away from deposits
Employee Management - GOT IT COVERED
Case Packing - no pain, BIG GAINS
Sustainable Packaging - GREEN BRANDING
Industry Images - FOOD FOR THE future
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
NEW ON THE SHELF
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - September 2018 - Baking & Snack - September 2018
Baking & Snack - September 2018 - FC - 1
Baking & Snack - September 2018 - FC - 2
Baking & Snack - September 2018 - Baking & Snack - September 2018
Baking & Snack - September 2018 - 2
Baking & Snack - September 2018 - 3
Baking & Snack - September 2018 - 4
Baking & Snack - September 2018 - 5
Baking & Snack - September 2018 - 6
Baking & Snack - September 2018 - 7
Baking & Snack - September 2018 - 8
Baking & Snack - September 2018 - Contents
Baking & Snack - September 2018 - 10
Baking & Snack - September 2018 - Contents
Baking & Snack - September 2018 - Editorial - Oh, how time flies
Baking & Snack - September 2018 - 13
Baking & Snack - September 2018 - Sara Lee Frozen Bakery company introduced
Baking & Snack - September 2018 - 15
Baking & Snack - September 2018 - Frozen bakery market projected to grow
Baking & Snack - September 2018 - 17
Baking & Snack - September 2018 - In Memoriam
Baking & Snack - September 2018 - In Brief
Baking & Snack - September 2018 - 20
Baking & Snack - September 2018 - Nutrition Facts Panel - a new look for LABELS
Baking & Snack - September 2018 - 22
Baking & Snack - September 2018 - 23
Baking & Snack - September 2018 - Does a label makeover mean a consumer changeover?
Baking & Snack - September 2018 - 25
Baking & Snack - September 2018 - 26
Baking & Snack - September 2018 - 27
Baking & Snack - September 2018 - 28
Baking & Snack - September 2018 - 29
Baking & Snack - September 2018 - Nellson - necessary REDUNDANCY
Baking & Snack - September 2018 - 31
Baking & Snack - September 2018 - 32
Baking & Snack - September 2018 - 33
Baking & Snack - September 2018 - 34
Baking & Snack - September 2018 - 35
Baking & Snack - September 2018 - 36
Baking & Snack - September 2018 - 37
Baking & Snack - September 2018 - 38
Baking & Snack - September 2018 - 39
Baking & Snack - September 2018 - Expanding in a sustainable fashion
Baking & Snack - September 2018 - 41
Baking & Snack - September 2018 - 42
Baking & Snack - September 2018 - 43
Baking & Snack - September 2018 - Foodservice - Sweet EXPECTATIONS
Baking & Snack - September 2018 - Social media feeding the bottom line
Baking & Snack - September 2018 - 46
Baking & Snack - September 2018 - 47
Baking & Snack - September 2018 - 48
Baking & Snack - September 2018 - 49
Baking & Snack - September 2018 - 50
Baking & Snack - September 2018 - 51
Baking & Snack - September 2018 - 52
Baking & Snack - September 2018 - 53
Baking & Snack - September 2018 - 54
Baking & Snack - September 2018 - Inclusions - What a Performance
Baking & Snack - September 2018 - 56
Baking & Snack - September 2018 - 57
Baking & Snack - September 2018 - 58
Baking & Snack - September 2018 - 59
Baking & Snack - September 2018 - 60
Baking & Snack - September 2018 - 61
Baking & Snack - September 2018 - 62
Baking & Snack - September 2018 - 63
Baking & Snack - September 2018 - 64
Baking & Snack - September 2018 - Fortification - BUILT FOR IT
Baking & Snack - September 2018 - 66
Baking & Snack - September 2018 - 67
Baking & Snack - September 2018 - A look back at fortification
Baking & Snack - September 2018 - 69
Baking & Snack - September 2018 - 70
Baking & Snack - September 2018 - 71
Baking & Snack - September 2018 - 72
Baking & Snack - September 2018 - 73
Baking & Snack - September 2018 - 74
Baking & Snack - September 2018 - 75
Baking & Snack - September 2018 - 76
Baking & Snack - September 2018 - TECHNICALLY SPEAKING - PASS THE SALT
Baking & Snack - September 2018 - 78
Baking & Snack - September 2018 - Snack Technology - beyond the POTATO
Baking & Snack - September 2018 - 80
Baking & Snack - September 2018 - 81
Baking & Snack - September 2018 - 82
Baking & Snack - September 2018 - 83
Baking & Snack - September 2018 - Checked out in the aisle
Baking & Snack - September 2018 - 85
Baking & Snack - September 2018 - 86
Baking & Snack - September 2018 - 87
Baking & Snack - September 2018 - 88
Baking & Snack - September 2018 - Depositing - MINIMIZE ME
Baking & Snack - September 2018 - 90
Baking & Snack - September 2018 - 91
Baking & Snack - September 2018 - 92
Baking & Snack - September 2018 - Keeping the tail away from deposits
Baking & Snack - September 2018 - 94
Baking & Snack - September 2018 - 95
Baking & Snack - September 2018 - 96
Baking & Snack - September 2018 - 97
Baking & Snack - September 2018 - 98
Baking & Snack - September 2018 - 99
Baking & Snack - September 2018 - 100
Baking & Snack - September 2018 - Employee Management - GOT IT COVERED
Baking & Snack - September 2018 - 102
Baking & Snack - September 2018 - 103
Baking & Snack - September 2018 - 104
Baking & Snack - September 2018 - 105
Baking & Snack - September 2018 - 106
Baking & Snack - September 2018 - 107
Baking & Snack - September 2018 - 108
Baking & Snack - September 2018 - Case Packing - no pain, BIG GAINS
Baking & Snack - September 2018 - 110
Baking & Snack - September 2018 - 111
Baking & Snack - September 2018 - 112
Baking & Snack - September 2018 - 113
Baking & Snack - September 2018 - 114
Baking & Snack - September 2018 - Sustainable Packaging - GREEN BRANDING
Baking & Snack - September 2018 - 116
Baking & Snack - September 2018 - 117
Baking & Snack - September 2018 - Industry Images - FOOD FOR THE future
Baking & Snack - September 2018 - 119
Baking & Snack - September 2018 - 120
Baking & Snack - September 2018 - 121
Baking & Snack - September 2018 - Events
Baking & Snack - September 2018 - 123
Baking & Snack - September 2018 - 124
Baking & Snack - September 2018 - 125
Baking & Snack - September 2018 - Featured Innovation Center
Baking & Snack - September 2018 - 127
Baking & Snack - September 2018 - Ingredients & Formulating
Baking & Snack - September 2018 - 129
Baking & Snack - September 2018 - 130
Baking & Snack - September 2018 - 131
Baking & Snack - September 2018 - Equipment & Packaging
Baking & Snack - September 2018 - 133
Baking & Snack - September 2018 - 134
Baking & Snack - September 2018 - 135
Baking & Snack - September 2018 - 136
Baking & Snack - September 2018 - 137
Baking & Snack - September 2018 - Patents
Baking & Snack - September 2018 - 139
Baking & Snack - September 2018 - 140
Baking & Snack - September 2018 - NEW ON THE SHELF
Baking & Snack - September 2018 - 142
Baking & Snack - September 2018 - MARKETPLACE
Baking & Snack - September 2018 - 144
Baking & Snack - September 2018 - 145
Baking & Snack - September 2018 - 146
Baking & Snack - September 2018 - 147
Baking & Snack - September 2018 - 148
Baking & Snack - September 2018 - 149
Baking & Snack - September 2018 - 150
Baking & Snack - September 2018 - 151
Baking & Snack - September 2018 - 152
Baking & Snack - September 2018 - AD INDEX
Baking & Snack - September 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - September 2018 - 155
Baking & Snack - September 2018 - 156
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