Language of Contemporary Food Labeling


Communicating Product Characteristics Without Compromising Compliance

(Webinar length:  1h 33m)


How do you communicate product characteristics without compromising compliance? That’s what this webinar will offer, breaking it down to what’s required, what’s optional and what the rules, regulations, policies and precedent have to say about the way you want to sell your product – how marketing practices, policy and trends affect disclosure, how the consumer is driving changes in the marketplace like never before, what’s agitating action and what’s keeping you competitive.

Amidst today’s continuously heightened health concerns, your food label may well be the most important piece of technical communications you’ve got, so you want to make the most of it. Preference for nutrient dense, all-natural, safe, eco-conscious food remains at an all-time high; stories about suspicions can go viral overnight. Transparency has never been in greater demand for retail and restaurant foods; regulations have never been more complex. Risky decisions can lead to federal, state or local enforcement action, competitor or advocacy complaints, and legal action.

Angst over ill-labeled foods has never raged louder or more easily through social media and activist blogs. Regulatory involvement at product conception to support positioning while managing compliance is vital. Along with consumer desire for wholesomeness and purity and the demand for revealing, open and honest labeling, there is an amplifying trend to attack misleading, deceitful or fraudulent labeling. Negative publicity can adversely affect beliefs about products, brands and company reputation. Stay abreast of the crest as evolving needs are addressed: the Food & Drug Administration’s pending trans fat ban, Nutrition Facts revisions, a push to postpone menu labeling deadlines, restaurant chains clean labeling claims, and what’s been triggering trouble.

Areas covered in the webinar:

  • The basics – minimum federal mandates for labeling food products in the US – FDA and USDA-FSIS
  • Product identity (common/usual names) – Established standards, emerging practice
  • Ingredients – What consumers want to see, what the government makes you say
  • Nutrition Facts label – revisions status

Requirements and Considerations for Optional Claims:

Quality – Natural, pure, organic; Genetically Modified (GMO) federal & state status
Health-related statements – Nutrient content, structure-function and disease-prevention claims
Origin – Local, regional and international import statements
Composition – Whole grain, fruit and vegetable equivalent servings in finished products
Eco & Ethical Consciousness and Food – Sustainable, humane, fair-trade; the vegan movement
Restaurant menus – more is emerging for labeling than just calories and nutrition – who’s in charge?
Advertising and Federal Trade Commission decisions affecting labeling

Who will benefit from this webinar:

Regulatory Affairs & Compliance Professionals
QA and QC Managers
Food Scientists, Technologists & Product Developers
Government food inspectors
Consumer & Marketing Research Professionals
Advertising, Brand, Marketing & Public Relations Managers
Legal Consultants and Professionals
Dietitians and Nutritionists

Presenter–Lauren Swann

Lauren Swann is President of Concept Nutrition, Inc., specializing in strategies to effectively deliver accurate nutrition messages for industry, media and public health. She established the Regulatory Affairs department for Vlasic Foods International. Clients include well known food companies, retailers, restaurants and trade associations. She’s co-authored and written chapters for six books, including the Nutrition Labeling Handbook and has been interviewed by national and local media including NPR. She has an MS in Nutrition Communications from Boston University, a BS in Medical Dietetics from Howard University, is a Registered Dietitian, Licensed in Pennsylvania.

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Price $289.00