FDA’s Regulations on the Use of “Healthy” Labeling – Jay Lee’s U.S. Report (142)

FDA’s Regulation on ‘Healthy’ Labeling

– U.S. Column #142 by Jay Lee

Includes Limits on Added Sugars and Saturated Fat...Sodium Intake Should Be Less Than 10% of Daily Intake

By Jongchan Lee, CEO of J&B Food Consulting

On December 19, the U.S. Food and Drug Administration (FDA) announced the final rule to update the voluntary nutrient content claim "Healthy" that manufacturers can use on food packaging. This rule marks the first major change since the FDA introduced the labeling in 1994. It includes new limits on added sugars and saturated fat, which were not mentioned in the 1994 rule.

According to the rule, in order to be recognized as a "healthy" food, a product must contain a certain amount of food from one or more of the food groups or subgroups recommended by the 2020-2025 Dietary Guidelines for Americans, such as fruits, vegetables, grains, non-fat and low-fat dairy, and protein foods. Additionally, the product must meet specific limits for saturated fat, sodium, and added sugars.

To elaborate further, foods without added ingredients, such as vegetables, fruits, whole grains, non-fat and low-fat dairy, lean meats, seafood, eggs, beans, peas, lentils, nuts, and seeds, can automatically claim to be healthy. Water, avocados, nuts and seeds, fatty fish like salmon, and olive oil are also eligible.

The limits on added sugars vary by food group. Most oils must have zero added sugars per day to qualify, except for oil-based dressings with less than 2%. For vegetables, fruits, game meats, seafood, eggs, beans, peas, lentils, nuts, seeds, and soy products, a daily value of 2% or less is allowed. Dairy products must have a daily added sugar value of 5% or less to qualify.

For grain products, at least 3/4 ounce of whole grains, or an equivalent amount, is required, with no more than 10% of daily added sugar intake allowed. The FDA stated that increasing the added sugar limit from 5% to 10% will enhance the flavor and availability of whole grain products rich in nutrients that are currently insufficiently consumed in the U.S.

The saturated fat limits are 5% or less of daily intake for grain, vegetable, fruit, seafood, bean, pea, lentil, nut, seed, and soy products. However, the intrinsic saturated fat in seafood is excluded from the saturated fat limit for seafood products. For dairy, game meat, and eggs, the limit is 10% or less.

For 100% oils, oil-based spreads, and oil-based dressings, the total fat content must be no more than 20% of the product's total fat, while the intrinsic saturated fat in seafood is excluded from the seafood product's saturated fat limit.

Additionally, the sodium limit for most foods is set to be no more than 10% of daily intake.

K-food, which includes many fermented foods, has generally been recognized as healthy. However, some products may be overlooked by health-conscious American consumers due to high levels of added sugars and sodium in complex ingredients. Adjusting the composition to meet the new FDA regulations for healthy foods could present an opportunity to appeal to mainstream U.S. consumers.

Tags: #FDA #FoodLabeling #Healthy

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