Milling & Baking News - July 8, 2014 - 29

Washington

SOMETIMES IT'S
WHO YOU KNOW



A.B.A. opposes listing of added
sugars on nutrition panels
WASHINGTON - Lee Sanders, senior vice-president of government
relations and public affairs for the
American Bakers Association, spoke
out against listing added sugars on the
Nutrition Facts Panel in a public meeting put on by the Food and Drug Administration June 26 in Washington.
Ms. Sanders said the association also
had issues with a proposed fiber definition and with the amount of time for
companies to come into compliance
with any final rule. The F.D.A. listed

clarity on rounding rules and, to avoid
confusion, not include the per cent Daily
Value on the left side of the Nutrition
Facts Panel, Ms. Sanders said.
She said the A.B.A. believes trans fat
should remain on the Nutrition Facts
Panel even if the F.D.A. withdraws the
Generally Recognized As Safe (GRAS)
status of partially hydrogenated oils,
which produce artificial trans fats.
"If F.D.A. removes the trans fat declaration from the label, then consumers
are likely to be very confused, thinking

'It would be difficult, if not impossible, to calculate
added sugars or track added sugars through
recordkeeping, especially for yeast-leavened bakery
products in which the fermentation process results in
overall sugar reduction.'
- Lee Sanders, senior vice-president of government relations and public affairs,
American Bakers Association

proposed changes to the Nutrition Facts
Panel in the Federal Register on March 3.
"The proposed rule concedes that
there is no chemical difference between naturally-occurring sugars or
added sugars, and also, that there is no
scientific evidence that added sugars
are linked to obesity or other chronic
diseases," Ms. Sanders said.
She also said determining the
amount of added sugars in some
baked foods will be difficult.
"It would be difficult, if not impossible, to calculate added sugars or
track added sugars through recordkeeping, especially for yeast-leavened
bakery products in which the fermentation process results in overall sugar
reduction," she said.
The F.D.A. has proposed to define
dietary fiber by its physiological effect
rather than by its chemical structure, but
the F.D.A. has not taken this approach
with other nutrients, Ms. Sanders said.
"The proposed definition essentially would exclude all currently added
fiber ingredients, even those supported by sound science demonstrating
health benefits," she said.
Instead of a petition process, the
F.D.A. should use a notification process
or a substantiation approach for adding
ingredients to the F.D.A.'s approved dietary fiber list, according to the A.B.A.
Ms. Sanders said the A.B.A. supports
proposed mandatory declarations of vitamin D and potassium on the Nutrition
Facts Panel. The F.D.A. should provide
bakingbusiness.com / world-grain.com

that all trans fats have been removed
from foods, even though foods will still
contain naturally-occurring sources of
trans fat," Ms. Sanders said.
Most of the F.D.A.'s proposed revisions for the Nutrition Facts Panel are
not science-based decisions, she said.
"To improve the proposed rules'
transparency, the agency should seek
and provide empirical support for each
of the proposed changes," she said.
The F.D.A. has proposed to give industry, once a final rule is approved,
two years to implement new Nutrition
Facts panels on their products. Ms.
Sanders said the A.B.A. recommended
a longer time period, such as a minimum implementation time of three
to five years. She cited a report from
the Mercatus Center at George Mason
University in Arlington, Va., that said
a two-year compliance option would
cost $2.3 billion and provide $31.4 billion in benefits. A four-year compliance option would cost $600 million
and provide $30.2 billion in benefits,
according to the report.
"Thus a four-year compliance date
could result in almost a four-fold reduction in cost while only marginally reducing benefits," she said. "This would
also greatly assist small businesses that
are most likely to be impacted."
Ms. Sanders said the A.B.A. plans to
provide more detail on its positions in
written comments at a later date. The
F.D.A. will accept comments on the
proposed rule until Aug. 1. MBN

hile planning to earn both a
master of science and doctorate
degree in biology, Norman Fox wanted
something to do "on the side." His "something on the side," was the Donut Den
which turned into a 33-year success.
When Norman decided to open a
doughnut shop, a friend, Herb Stewart,
introduced him to Oliver Harlow, founder
of Honey Flush Donuts, a 40-store chain.
Stewart and Harlow helped Norman open
the Donut Den, in July, 1973, in Nashville,
Tennessee. "Oliver Harlow not only
inspired, but gave me valuable practical
advice," said Norman.
Harlow started using International®
Bakers Services (IBS) flavorings in the
1960s, and suggested that Norman do the
same. He highly recommended
Cinnamon-Butter Blend. Today, that flavor
is the secret ingredient in the Donut Den's
Apple Fritters-their most popular product. "There is no other type of cinnamon
flavoring that makes the product taste this
good," stated Norman.
Consistency is the key to success in
any business. Maintaining a core product
line and keeping up with new trends keeps
regular customers coming back and
attracts new customers as well. "Another
secret to help ensure consistent quality is
our own Harold Graves, the cook for the
Donut Den for over 30 years," Norman
stated. But he attributes his 33 years of
success to following Harlow's recommendation-relying on the flavors from
International® Bakers Services. "Their flavors are consistently the best," according
to Norman.
Norman was a graduate student during
the first four years of the Donut Den.
After earning his doctorate degree, he
taught in university classrooms. But it
was a friend of a friend who taught him
his most valuable business lessons.
Sometimes it's who you know that helps
the most.
If you value consistent quality, you
should get to know International® Bakers
Services. Contact us toll-free at (800)
345-7175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have the
flavors your customers deserve.
Milling & Baking News July 8, 2014 / 29

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Milling & Baking News - July 8, 2014

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