Explore all of ul.com

The US Food and Drug Administration (FDA) has consulted on the release of draft guidance specific on the nutrition facts label.

The guidance are:

  • Scientific Evaluation of the Evidence on the Beneficial Physiological Effects of Isolated or Synthetic Non-digestible Carbohydrates Submitted as a Citizen Petition (21 CFR 10.30)”
    • This draft issues information to those submitting evidence to us to determine if the added non-digestible carbohydrate meets the definition of dietary fiber in our regulations for nutrition labeling of food for declaring the amount of dietary fiber on the Nutrition and Supplement Facts labels.
    • Public consultation deadline: February 9, 2017
  • Draft Guidance for Industry: Questions and Answers on the Nutrition and Supplement Facts Labels Related to the Compliance Date, Added Sugars, and Declaration of Quantitative Amounts of Vitamins and Minerals 
    • This draft lists questions and answers on topics related to compliance with our final rule entitled “Food Labeling: Revision of the Nutrition and Supplement Facts Labels” (81 FR 33742 (May 27, 2016)) (to be codified at title 21 of the Code of Federal Regulations, part 101 (21 CFR part 101)).
    • This draft provides the labeling of added sugars and formatting for lines (e.g. thickness of lines) and leading (e.g. space between lines) on the Nutrition Facts label.
    • Public consultation deadline: March 6, 2017
  • Draft Guidance for Industry: Reference Amounts Customarily Consumed: List of Products for Each Product Category 
    • This draft releases examples of products that belong in each of the product categories included in the tables of Reference Amounts Customarily Consumed (RACCs) per Eating Occasion established in 21 CFR 101.12(b).
    • Public consultation deadline: March 6, 2017

Source 1

Source 2

Share

Subscribe to updates from UL Consumer & Retail Services

The CRS monthly Newsletter focuses on the latest initiatives, insights and information for manufacturers and retailers across industries.

Contact Us