Labeling Fiber & Sugar: Maximizing Advantages, Minimizing Risk [Presentation]

Originally Published: August 4, 2022
Last Updated: October 18, 2022

Abstract: Populations that consume more dietary fibers and less sugars have a lower prevalence of chronic diseases such as cancer and diabetes. In response, the FDA has developed new labeling regulations designed to increase the appeal of foods higher in dietary fibers and lower in sugars. These foods, for example, those that fit ketogenic and low carb diets, have increased market share. This presentation will discuss labeling requirements for dietary fibers and sugars under the new regulations. When done correctly, commercial advantages can result. Done incorrectly, significant business risks may occur. Common assumptions and mistakes in food labeling resulting in class action lawsuits and competitor legal action for misbranding will be presented. New food ingredients and process aids, such as enzymes, consistent with clean labeling and achieving a healthier food product, will be reviewed.

David Plank, Managing Principal, WRSS Food & Nutrition Insights /Senior Research Fellow, Department of Food Science and Nutrition, University of Minnesota, Labeling Fiber & Sugar: Maximizing Advantages, Minimizing Risk, Speaker at the 2022 Clean Label Conference.

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Extract from Summary of this Presentation titled: Labeling Fiber & Sugar: Maximizing Clean Label Advantages, Minimizing Class Action & Recall Risk 

When measuring total dietary fiber in resistant starches, the older AOAC 991.43 (boiling water bath) method delivers significantly higher results than the newer AOAC 2009.01, a more physiological method. The latest method, AOAC 2017.16, is the most physiological; most closely simulates consumer digestion; and best correlates to human glycemic response. Plank reminded the audience that dietary fiber could be lost during food processing by heat, moisture, acid, shear, Maillard reactions and enzymes.

Recordkeeping is essential, and records must be maintained for a minimum of two years. To reconcile your data, you must first analyze for NDC and compare results to records for added dietary fiber. You can label all analyzed NDC as dietary fiber if they are equal. If not, you should only label analyzed NDC as dietary fiber.

Total grams of carbohydrates is a calculation of 100 minus the grams of protein, fat, moisture and ash. When calculating calories