In May 2016, FDA released its update to the nutrition facts label that mush appear on foods sold in the United States. And with the update, came major changes for the way fiber and sugar will be labeled. In this Health INSIDER Podcast, Joanne Slavin, Ph.D., professor in the Department of Food Science and Nutrition at the University of Minnesota, and Sandy Almendarez, editor in chief of INSIDER, discuss what these changes are and how they affect the food industry.

Sandy Almendarez, VP of Content

January 13, 2017

In May 2016, FDA released its update to the nutrition facts label that mush appear on foods sold in the United States. And with the update, came major changes for the way fiber and sugar will be labeled. In this Health INSIDER Podcast, Joanne Slavin, Ph.D., professor in the Department of Food Science and Nutrition at the University of Minnesota, and Sandy Almendarez, editor in chief of INSIDER, discuss what these changes are and how they affect the food industry. They cover:

  • How FDA will require fiber ingredients to demonstrate a physiological benefit before it can be listed as “fiber” on the nutrition facts panel,

  • The upcoming list of fibers that FDA accepts as showing a physiological benefit (previously, FDA released said these seven fibers can be listed as fiber on the nutrition facts panel: beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum and hydroxypropylmethcellulose),

  • The change to sugar labeling that requires added sugars to be calculated and noted in the nutrition facts panel.

*Update: Since this podcast recording, FDA announced it would provide additional time to comment on the fiber portion of the Nutrition Facts Label. The comments deadline is now Feb. 13, 2017. The agency said it seeks comments on what specific types of fiber provide a physiological effect that is beneficial to human health and thus should be included in the fiber definition.

This podcast was recorded at the Council for Responsible Nutrition (CRN) annual conference in October 2016

Links and Resources:

About the Author(s)

Sandy Almendarez

VP of Content, Informa

Summary

• Well-known subject matter expert within the health & nutrition industry with more than 15 years’ experience reporting on natural products.

• She cares a lot about how healthy products are made, where their ingredients are sourced and how they affect human health.

• She knows that it’s the people behind the businesses — their motivations, feelings and emotions — drive industry growth, so that’s where she looks for content opportunities.

Sandy Almendarez is VP of Content for SupplySide and an award-winning journalist. She oversees the editorial and content marketing teams for the B2B media brands Natural Products Insider and Food and Beverage Insider, the education programming for the health and nutrition trade shows SupplySide East and SupplySide West, and community engagement across the SupplySide portfolio. She is a seasoned content strategist with a passion for health, good nutrition, sustainability and inclusion. With over 15 years of experience in the health and nutrition industry, Sandy brings a wealth of knowledge to her role as a content-focused business leader. With specialization in topics ranging from product development to content engagement, creative marketing and c-suite decision making, her work is known for its engaging style and its relevance for business leaders in the health and nutrition industry.

In her free time, Sandy loves running, drinking hot tea and watching her two kids grow up. She brews her own “Sandbucha” homemade kombucha; she’s happy to share if you’re ever in Phoenix!

Awards:

Speaker credentials

Resides in

  • Phoenix, AZ

Education

  • Arizona State University

Contact:

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