Presented by April Kates, EAS Independent Consultant and Lee Saunders, Senior VP, Government Relations and Public Affairs, American Bakers Association
Compliance with food ingredient, allergen and nutrition labeling rules has never been more challenging, particularly now as manufacturers may be challenged because of raw material supply changes during the pandemic. As the realities of COVID-19 became apparent, the industry realized that every facet of their food product could be forced to change due to sourcing, transport, and even a change of manufacturing location due to the impact of disease on the workforce population.
As a result, FDA has issued numerous temporary guidance documents designed to help ease the usually strict labeling requirements on the industry during the duration of the COVID-19 public health emergency, allowing for minor reformulation changes, including for products sold in vending machines and restaurants.
EAS Consulting Group’s labeling expert, April Kates will be joined by Lee Sanders, Senior Vice President of Government Relations and Public Affairs at the American Bakers’ Assn to discuss some of these changes and their impacts on the food industry.
Learn about some of FDA’s very specific requirements for ingredients such as bleached flour, calorie labeling requirements and more. You’ll understand FDA’s thinking, what are and are not acceptable substitutions and in what quantities to assure your products remain in compliance with FDA regulations.