http://abcr.com/ Changing regulations for menu nutritional labeling in the restaurant industry have raised plenty of questions. ABC Research Laboratories proudly presents Chief Scientific Officer Dr. Gillian Dagan and Business Development Director Ivy Cho as they share what the restaurant industry needs to know now about coming changes for 2012. Watch the video for this presentation here: http://info.abcr.com/free-replay-of-our-menu-nutritional-labeling-webinar?utm_campaign=Menu-Nutritional-Labeling&utm_source=SlideShare

1. Menu
Labeling
Update
Gillian Dagan, Ph.D.
Chief Scientific Officer, ABCRL
Ivy Cho
Business Development Director, ABCRL

2. Timeline
 On March 23, 2010 the Patient
Protection and Affordable Care Act was
signed into law
 Section 4205 that requires restaurants
and similar retail food establishments
that have 20+ locations to list calorie
content information on menus and
menu boards
 Proposed rule that outlines details of
the enforcement and FDA accepted
comments on the proposed rule

3. Timeline
 Late March 2011, the
constitutionality of the Affordable
Care act is questioned
 Opinions will most likely be released
in June of 2012
 Until then…..

4. Basics of the Proposed Rule
 Establishments covered: Restaurants
with 20+ locations. Exclusions are
movie theaters, bowling alleys, other
places where food might be sold that
their primary business activity is not as a
restaurant
 Calorie posting for standard menu items
with succinct statement of suggested
daily caloric intake, additional nutritional
information in available on premises

5. Basics of the Proposed Rule
 Calorie posting for self-service food
and food on display needed
 Food not labeled will be considered
misbranded
 Standard menu items include food
that is routinely listed or offered
as a self-service food or food on
display. This would include
specific types of pizzas listed on
menus (deluxe, BBQ, etc)

6. Basics of the Proposed Rule
 Definition of the terms Combination Meal,
Variable Menu Item, Self-Service Food,
Food on Display, Custom Order, Daily
Special
 List of what items would be excluded:
items not listed on menu board and other
items placed on the table or counter for
general use, daily specials, temporary
menu items (<60 non-consecutive days
on menu), and customary market tests
(<90 days on menu), alcoholic beverages

7. Basics of the Proposed Rule
 Proposed Caloric Declaration: at 5
calorie increments up to and including
50 calories and to the nearest 10-calorie
increment above 50 calories
 Various options were given for listing
combination meals, variable menu items:
 FDA is proposing calorie declaration be in a
range for all variable menu items.
 Suggestions on statements on caloric
intake for posting on menus

8. Basics of the Proposed Rule
 Additional information to be
available to consumers: calories,
calories from fat, total fat,
saturated fat, trans fat,
cholesterol, sodium, total
carbohydrates, dietary fiber,
sugars, and protein

9. Basics of the Proposed Rule
 Proposed nutrients on pizzas and
similar items that can have multiple
toppings/combinations: declaration
for information for the basic
preparation of the pizza (plain, deep-
dish, 12” pizza) and separate
declaration for all toppings
 Items with similar nutrient make-up
can be listed as a group with nutrients
listed only once

10. Basics of the Proposed Rule
 Self-service (buffet) and Food on Display:
calories per item or per serving must be
posted on a sign containing the item
name adjacent to the item
 Multi-serving items: discrete items such
as rotisserie chicken would display total
calories and could additionally display
calories per serving. Individual portions
of a multi-serving food (cake by the slice)
should be listed as calories per serving

11. Determination of Nutrient
Content
 Determination of Nutrient
Content: can be completed by
nutrient databases, laboratory
analyses, or cookbooks, and use
of labels on packaged foods.
Must provide information on the
reasonable basis used to calculate
values to FDA

12. Database vs. Laboratory
Analysis
 Database uses a product’s recipe to
calculate nutritional values
 Best used with salads, sandwiches,
and items that are well represented
by their formulations

13. Database vs. Laboratory
Analysis
 Laboratory analysis is the process in
which a laboratory physically
extracts fat, dietary fiber, etc from a
sample of food
 Most accurate determination of
nutritional information
 Takes into account the formulation
and any changes during cooking

14. Database vs. Laboratory
Analysis—Case Study
 Hashbrowns
 Oil and Potatoes
 Database counts all food listed in
recipe---is that accurate?
Quite often a full nutritional analysis
can result in less fat and calories
than a database analysis!

15. Expected Compliance
 Protein and dietary fiber must be at least
as high as declared value
 Calories, sugars, total fat, saturated fat,
trans fat, cholesterol, and sodium must be
no more than 20% in excess of the
declared value
 Protein, carbohydrates, and dietary fiber
must be no less than 80% of the declared
value.
 In ranges, the lowest value would be used
for compliance

16. Next Webinar:
Mitigation of Risk in Menu
Labeling
Tuesday, May 17, 2012
https://www4.gotomeeting.com/register/755398671