After many years of delay, the FDA final released the final rules for menu labeling in restaurants. The final ruling can be read here.
Here is a short summary of the ruling.
What are calorie menu labeling rules?
If you meet criteria, your food establishment will have to display calories next to food items which are routinely offered. Items which are daily specials are temporary do not have to have calories on it.
Who has to provide calorie labeling?
Menu labeling only applies if:
Also the list extends just beyond restaurants:
|Definition of Covered Establishment - 101.11(a)|
|Restaurants, Quick Service, Table Service||School - 7 CFR 210.2 220.2|
|Food Service Facilities - Entertainment Venues|
|Food Service Vendors - Ice Cream Shops|
|Mall Cookie Counters|
|Food Take Out (pizza)|
|Retail Confectionary Stores|
If you are in the 'YES' column you will be under the regulations.
How do I provide menu calorie labeling?
The FDA allows establishments to use nutrition databases or lab analysis. Since Menutail uses USDA data, you can use our site to generate your nutrition analysis!
Do I need to keep records after I do my calorie analysis?
The FDA may request records of your analysis methods. Menutail will provide custom audit reports you can send to the FDA.
Do I need to have calories on alcochol?
Yes, alcohols will need to have calorie labeling.
When do I need to complete my menu labeling by?
December 1st, 2015
Menutail is following this regulation closely, and if you have any questions you can e-mail email@example.com
Before we talk about pickled foods, let us look a little bit more into what happens when things are pickled. I recommend picking up the Art of Fermentation for general knowledge about the science and good recipes for pickling. Here are 3 explanations from the book:
This week, the Boston Globe wrote an article about how Americans are beginning to take a closer look at food labels.
In particular, one of the big online presences causing a lot of the change is Food Babe. Her site is quite effective of rallying people to talk to big companies to not put so many preservatives (e.g. unprounceable) ingredients into their food.
If you are a food vendor, I would definitely encourage you to begin thinking about your master recipe formulation and whether it would pass the muster of sites such as Food Babe.
Anecdotally it seems like the trend is for Americans to take a closer look at the ingredient listing on food labels. With that, taking a proactive approach on your formulation regarding nutrition might help raise your brand awareness and sales long term.