Food guideline solutions
|Play: Reduce Fat / Cholesterol||Play: Reduce Sodium||Play: Increase Fiber||Play: Increase Whole Grains|
Cargill is dedicated to helping the food industry and beverage manufacturers address U.S. Food Policy developments. These food policy developments include:
- 2010 Dietary Guidelines for Americans
- Front of Package (FOP) Label Systems Reform
- Menu and Labeling Requirements
These developments in the U.S. food policy environment and growing consumer preferences for healthier food and beverage options, provide new opportunities and challenges that Cargill can help our customers address through food ingredients and product formulation capabilities.
Dietary Guidelines 2010
Released on January 31, 2011, the 2010 Dietary Guidelines for Americans focused on addressing obesity and advised Americans to lower caloric intake with a concentration on reducing sugar and solid fats; significantly reduce sodium intake; limit their saturated fat intake; and limit dietary cholesterol. The guidelines also recommended that Americans eat more vegetables, cooked dry beans and peas, fruits, whole grains, fiber, nuts, and seeds.
Front of Package (FOP) Label Systems Reform
The U.S. Food and Drug Administration (FDA) is working to develop a common Front of Package (FOP) system. The food industry followed with its own voluntary system. With FOP, participating food manufacturers will reprint on the front panel a subset of nutrition information from the Nutrition Facts panel.
Federal Menu and Labeling Requirements
Congress passed the federal menu label law, which became effective when President Obama signed the Health Care Reform Act in March 2010. The law requires the FDA to draft regulations to carry out the law’s intent, expected in Spring 2011, and requires restaurants and similar food retail establishments in a chain of 20 or more locations under the same trade name and vending machines to list the number of calories per standard menu item on menus, menu boards or drive-thru boards. Also, at the request of a consumer, they will be required to provide additional nutrition information.
Cargill’s product formulation capabilities help the food industry and beverage manufacturers accelerate the commercialization of healthier products that don’t compromise the consumer’s sensory experience.