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Rules for using the term "healthy" on meat and poultry labels PDF

6 Pages·1994·0.29 MB·English
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Historic, Archive Document Do not assume content reflects current scientific knowledge, policies, or practices. =313 ^1 United States FoodSafety FSIS News IVlay 1994 f^) Departmentof andInspection Bureau aTX360 Agriculture Service (202)720-9113 .U6R85 KGR0UNPER 1994 3AC Rules for Using theTerm "Healthy" on Meat and Poultry Labels On May 10,1994, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA) of the Department of Health and Human Services jointly published new regulationsforuseoftheterm"health/onfood labels. Underthe rules,the definition for the term "/7ea/f/iy"requires that foods labeled "healthy"must fit into a diet that meets the Dietary Guidelines for Americans for fat, saturated fat, cholesterol and sodium. Consumersexpectthatfoodslabeled "/lea/f/iy"contain essential nutrients, according to a recent survey by the American Association of Retired Persons (AARP). The survey showed that 63 percent of respondents expect that a product labeled "healthy" to be a good source of some importantvitaminsandminerals. Thatiswhythe FSISand FDAregulations also require thatfood products labeled "healthy "healthful," "healthier" or similarterms have to contain at least 10 percentofthe Daily Value ofsuch nutrients as vitamin A or C, iron, calcium, protein or fiber. The Nutrition Labeling and Education Act passed by Congress in 1990 requires nutrition labeling (a "Nutrition Facts" panel) on processed foods underthejurisdiction ofthe FDA as of May8, 1994. To provide consistent OCT 15 1996 information on all types of processed foods even though the law did not apply to meat and poultry products, FSIS published final regulations on January 6, 1993. The FSIS rules require Nutrition Facts on all processed meat and poultry products as of July 6, 1994. Rulemaking Both FSIS and FDA published separate proposals for use of the term Process "healthy," on January 6, 1993. The 97 comments in response to those proposals reflected manydifferentopinions. Asthe resultofconsideration ofthecommentsandcooperativeeffortbetweenthetwoagencies, thefinal ruleshaveonedefinitionforhowthewords"healthy,""healthful,""healthier," and similarterms can be used when manufacturers want to use the terms to characterize their products. Rules for Using the Term "Healthy" on iVieat and Poultry Labels Compliance in accordancewiththe 1990 law, tobe labeled"healthy,"foods regulated by Effective Dates FDA must meetthe new requirements by May 8, 1994. The new definition for "health/ for meat and poultry products, regulated by FSIS, becomes effective November 10,1995, even if the products have been so labeled in the past. The rule appliesto brand names aswell asto prominent displays on other parts of the label. The requirements for each type of product are spelled out in the chart on page 3 and in the text below. Essential in general, processed meat and poultry products labeled "healthy"have to Nutrients contain 10 percentormoreofthe DailyValue ofonetothree (depending on thetypeofproductand itspackagesize)ofthefollowingessential nutrients: vitamin A, vitamin C, iron, calcium, protein, or fiber. Sodium Noting that on the average Americans consume more sodium (including table salt, which is sodium chloride) than is considered optimal under the Dietary Guidelines for Americans, the FSIS and FDA rules on products labeled "healthy"setlimitsforsodium. FSIS phased in thesodium limitsfor meat and poultry products to ensure that products continue to meet consumer expectations, to minimize costs of complying with the new rule, and to give manufacturers sufficient time to reformulate products. If the products do notqualify as "health/ underthe newdefinitions, manufactur- ers may use appropriate alternatives such as "light' or "reduced." Individual Meat Under the FSIS rule, individual meat or poultry products (like turkey soup, and Poultry beefburritos, orporkchow mein) labeled "healthy"mustcontain 10 percent Products or more of at least one of the essential nutrient? per serving. The product can contain no morethan 60 milligrams (mg) ofcholesterol perserving, and it must meet the FSIS definition for "low fat"{3 grams (g) per serving) and "lowsaturatedfat"{^ g per serving). In addition, the product must comply withsodium limits.Thatis,within 18monthsafterthe rulepublished(byNov. 10,1995) burritos, forinstance, can contain no morethan 480 mg ofsodium per serving. On November 10,1997, the maximum sodium level for such products drops to 360 mg. Meal-type Meat When meat or poultry is the main dish in a meal-type product (like a and Poultry packaged dinner of sirloin tips of beef, noodles and carrots) to be called Products "healthy," the meal must contain at least two or three of the required nutrients, depending on the size ofthe package. Meals weighing between 6 and 10ounces (oz) must meetthe levelfortwo ofthe nutrients, and those weighing 10 oz or more must meet the levels for three of the nutrients per serving. For "healthy"meals, aserving can have no morethan 90 mg ofcholesterol. For total fat, the limit is 3 g per 100 grams offood and for saturated fat the limitis 1 gper 100goffood. Inaddition, meatorpoultryprepared mealscan contain no more than 600 mg of sodium per serving after November 10, 1995; and after November 10,1997, the limit will be 480 mg per serving. Page 2 Rules for Using the Term "Healthy" on Meat and Poultry Labels REQUIREMENTS FOR USE OF THE TERM "HEALTHY' ON MEAT AND POULTRY PRODUCT LABELS (Effective November 10,1995) TYPE OF ESSENTIAL SATURATED PRODUCT NUTRIENTS* CHOLESTEROL FAT FAT SODIUM*** Individual 10 percent or No morethan Meet USDA's Meet USDA's Nov. 1995 Meat & more ofat least 60mg per "lowfat" "low saturated 480mg per Poultry one ofthe serving** definition, 3g fat"definition, serving Products essential per serving Ig per serving (e.g., beef nutrients Nov. 1997 UUlllLUo, LUlJvCy 360mp ner soup orpork serving chow main) Meal-Type 10 percent or 90mg per 3g per serving 1g per serving Nov. 1995 Products more ofat least serving 600mg per (e.g., frozen two ofthe serving meal, beef nutrients per sirloin tins serving Nov. 1997 carrots, and 480per noodles) 6-10 serving oz package) Meal-Type 10 percent or 90mg per 3g per serving Ig per serving Nov. 1995 Products more ofat least serving 600mg per (packages of three ofthe serving lOoz ormore) nutrients per serving Nov. 1997 480mg per serving Raw Meat & 10 percent or 95mg per 5g per serving 2g per serving Not Appli- Poultry more ofat least serving and per and per lOOg and per lOOg cable Products one ofthe lOOg ofproduct ofproduct ofproduct (e.g., skinless essential chicken breast, nutrients beefround steak ortender- loin pork chops) Theproductmust contain 10percentormore ofthe Daily Value offrom one to three essential nutrients: vitaminsA or C, iron, calcium, protein, orfiber. Serving sizes mustbe expressedin common householdtermsandmustbe the size typically consumed Sodium limits are beingphasedin, effectiveNov. 10, 1995andNov. 10, 1997 Rules for Using the Term "Healthy" on Meat and Poultry Labels Pages Single Ingredient For single ingredient raw meat and poultry products (like skinless chicken Raw Meat and breasts, beef round steak, or tenderloin pork chops) FSIS issued require- Poultry Products '^^^^^thataresimilarto FDA's rulesforseafoodand game meats. The rule permits the term "healthy"on single ingredient raw products they contain if 10 percent or more of at least one of the essential ingredients per serving. — The rawproductsalsomustmeetthe FSISdefinitionfor "ExtraLean" that is, nomorecholesterolthan95mgperservingandper100gramsofproduct, no morethan 5 gfatperservingand per 100 g ofproduct, and no morethan 2 g of saturated fat per serving and per 100 g of product. Consumers have the right to expect nutrition information on meat and poultrylabelstobethesameasthatprovidedonothertypesoffood. Forthis reason, the FSIS and FDA staffsworked togetherto issue parallel rulesfor virtually all processed foods. Thefederalagenciesissuednutritioninformation rulesanddefined "healthy" in the regulations because consumers have the right to know that foods labeled "healthy" do, indeed, meetdietaryguidelinesand contain essential nutrients. Having accurate information on all types of processed foods makesiteasierforconsumerstoselectanutritiousdietfromthewidevariety of foods available in the American marketplace. Formore information onnutritionandonsafefoodhandling, call(TDD andvoice): The FSISMeatandPoultryHotline 1-800-535-4555; in the Washington, D.C., area, call, 202-720-3333. FSISPublicInquiriesand FSISNewsBureau PressInquiries: (202) 720-9113 FDA PublicInquiries: FDA Consumer Affairs Office (202) 205-8137 FDA PressInquiries: FDA Press Office 202-205-4144 FoodLabeling Voice: (301) 504-5719 Education Center: Fax: (301)504-6409 call: Internet: [email protected] Page 4 Rules for Using the Term "Healthy" on Meat and Poultry Labels

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