New FDA Gluten Free Label Guidelines

Gluten-Free Labels Now Have Meaning

With the FDA finalizing what exactly constitutes the meaning of “gluten-free,” consumers (especially those with celiac disease) will now be able to reliably select gluten-free foods without having to wonder what they’re actually getting.

What does that mean for you? If you have been or will be marketing gluten-free foods, you’ll need to follow these new FDA guidelines.

The term “gluten-free” now refers to foods that are either inherently gluten-free or foods that do not contain any ingredient that is:

  • A gluten-containing grain (e.g. spelt wheat)
  • Derived from a gluten-containing grain that has not been processed to remove gluten (e.g. wheat flour)
  • Derived from a gluten-containing grain that has been processed to remove gluten (e.g. wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food

Help for Celiac Disease

Because celiac disease has no cure, and the only treatment is dietary, this label standardization is long overdue in the minds of many. Because sufferers of celiac disease risk extreme medical problems if they were to ingest gluten, standardized labels are going to be a huge help.

Most people with celiac disease (there are approximately 3 million in the United States) can tolerate small amounts of gluten, and the 20 ppm level is the lowest that can be consistently detected, which is why the FDA instituted this threshold.

Gluten-Free Timeline

The regulation went into effect on August 5, 2013. Manufacturers will have one year to comply, meaning all foods will be subject to regulatory action if they are not in compliance by August 5, 2014.

Anyone looking for a workaround would be better advised to put that energy into complying. For the purposes of this regulation, “gluten-free,” “free of gluten,” “without gluten” and “no gluten” will be treated the same. A label making a gluten-free claim of any sort must be in compliance.

If you are looking to make the shift to gluten-free product offerings, please let us know how we can help with your ingredient needs. Click Here to Connect With Us Today.

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Sugar Substitutes, Industry Trends

Within the industry, it’s especially important to keep up with consumer trends so we can give them what they want.

The demand for sugar substitutes continues to grow around the world. North America corners most of the market and will have 49% of the global market by 2018 (sugar substitute market), and this means good things for both consumers and the food-processing industry.

Consumers are increasingly aware of what they’re eating, and are paying closer attention than ever to sugar substitutes. Being able to enjoy foods and beverages while knowing their sugar intake is being regulated is a nice idea for consumers. People are concerned about their health, and food manufacturers are responding.

The food-processing industry is doing well for a number of reasons, not the least of which is consumer awareness in more areas than just sugar substitutes. People want to know from where their food is coming today, and with all the advancements in sugar substitutes, it leads to a booming market.

Advancements in Sugar Substitutes

There are a number of different sugar substitutes available. Because each type is different to some degree, there is no one generic sugar substitute that properly applies to every product.

Different products require different sugar substitutes for maximum effectiveness in each application.

In North America, these advancements are going forth at a quick pace. Around the world, the sugar-substitute market is still developing as populations grow and demand alternatives to sugar.

Consumers Drive the Market

This is no shock. The market has to respond to consumer demand or the market vanishes. As consumers continue to look closer at the ingredients in their foods and beverages, sugar substitutes will continue to be prevalent, evolving with the market and adapting to each application.

Do you see your customers taking more care in knowing what they’re eating and drinking? How does the sugar-substitute market affect you? Let us know how we can help!

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What are Food-Grade Chemicals?

You might be surprised to find out how prevalent food-grade chemicals are in all types of industries. In its simplest definition, a food-grade chemical is an additive that is safe for consumption. By adding these types of ingredients to your products, you can modify texture, acidify and preserve foods and drinks in addition to creating a distinct splash of flavor.

That’s not all. Food-grade chemicals can do much more and are used in household and personal-care products, too.

Flavor Splashes and Antioxidants

Citric acid is probably the most recognizable food-grade chemical, as it’s found in a number of beverages (especially soft drinks) and foods. Companies use citric acid to generate a sour flavor to products and has become extremely popular throughout the beverage industry.

Similarly, fumaric acid and malic acid are primarily used for taste. Fumaric acid gives products a fruity taste, while malic acid, an organic compound that gives fruit its sour taste, is also used to enhance flavor.

Food and Beverage Preservatives

Antioxidants like ascorbic acid hinder the effects oxygen can have on food and add health benefits to those who consume them. Plus, ascorbic acid is a synthetic vitamin C and is an effective solution for products that need it (plus, it looks a lot less threatening on the label this way).

Potassium sorbate is not only popular in food (particularly cheese) and wine, but also personal-care products. Likewise, potassium benzoate works to prevent the growth of mold and yeast in foods.

Sodium benzoate is a popular preservative with acidic foods. Carbonated beverages and fruit juices benefit, as do pickles, condiments and jams. Many salad dressings include sodium benzoate, and perhaps surprisingly, medicines and cosmetics also rely on the preservative.

More Food-Grade Chemicals

Beyond taste and preservation, high-quality food-grade chemicals can alter the texture, color, viscosity and any number of other attributes. Thickeners, sweeteners, emulsifiers (in products like mayonnaise, an emulsifier keeps water and oil mixed together) and food coloring are just a few of these food-grade chemicals.

These chemicals are crucial to many of the foods, drinks and personal-care products you’re already consuming and using. Take a look at the ingredients labels around the house. Is there any similarity between your lip balm and your favorite soda?

Because these chemicals are so important and can do so much, it’s important to know the companies producing the products you buy are using ingredients of the highest quality. If they’re buying from Bremer, you know they are. Let us quote your food-grade chemicals and additives.

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Healthy Snack Food Trends

Healthy Snacks? Yes, Please.

Everyone wants to eat healthier, but no one wants to give up snacks. The solution: healthier snacks. Those who make snack foods are on to the trend, and therefore it’s easier for consumers to find light snacks on the shelves as well as research healthier snack ideas to create at home.

Snacks used to be marketed as something to behold. Sort of a prize consumers get to give themselves. Luxurious treats created for indulgence and enjoyment.

Now, as consumers demand healthy snacks, food manufacturers are shifting the target of their marketing. Look at the shelves now and you’ll see packages touting light snacks, natural snacks and baked snacks. Each of these terms comes with the connotation of health.

American consumers aren’t going to immediately shift from their indulgent habits into a vegetable-only snack routine. For most consumers, taste is more important than health.

The solution? Higher quality ingredients. Snack makers are finding ways to keep the great taste consumers crave while increasing the health content of the snacks at the same time.

For instance, we’re now able to go to the store and purchase foods with dramatically less sodium that still have the salty taste we love.

Yes, a lot of the healthy-snacks revolution is coming from the marketers. But they’re backing it up. They have to—they can’t legally claim less sodium unless they’re actually using less sodium.

We’re seeing better, higher quality ingredients being used to create the snacks our country demands—tasty, healthy treats built for indulgence without any residual feelings of guilt.

Additional Resources for Healthier Snack Food Production

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