Wait! Where is Clean Labeling Going? - School …...–Saliva: ≈93% –Vegetables: ≈2% –Cured...

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Wait! Where is Clean Labeling Going?

• Emma Gregory, Rodrigo Tarté, Dan Ellnor• Facilitator: Tamara Schryver

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Speaker Introductions

• School Nutrition Program• Daniel Ellnor, C.P. –F.S., B.A.• Jefferson County Public Schools

• Regulatory & Safety • Emma Gregory, R.D.• American Frozen Food Institute

• Cured Meat Additives• Rodrigo Tarté, Ph.D.• Iowa State University, Meat Science & Technology


Clean Label: Do Federal Regulations Mirror Consumer

Perception?Emma Gregory, RD

American Frozen Food Institute


AFFILIATION OR FINANCIAL DISCLOSURE – Emma Gregory

• Employee: American Frozen Food Institute

• Executive Committee Member: Food and Culinary Professionals Dietary Practice Group

• Board Member: DC Institute of Food Technologists


OUTLINE• How consumers define clean label • How regulators define clean label• Claims associated with clean labels– The ingredient list– Minimally processed– Natural


FACTORS BEYOND NUTRITION CREATE A HEALTH HALO

*Data taken from the International Food Information Council‐ 2017 Food & Health Survey

Q: Imagine you came across two food products that had the exact same Nutrition Facts panel. Would any of the following details lead you to believe that one of the products was more likely to be healthier? (n=1,002)


HOW DO CONSUMERS DEFINE CLEAN LABEL?

What is Clean Label*?

*Word cloud taken from audience polling at the School Nutrition Industry

Conference, 2017



Labels impact product and restaurant choice

*Data taken from the International Food Information Council- 2017 Food & Health Survey

0% 20% 40% 60%

No added hormones or steroids

Natural

Raised without antibiotics

Pesticide‐free

Non‐GMO

Organic

Locally‐sourced

Sustainably‐sourced

None of the above

Buy foods and beverages because they are advertised on the label as…

Eat at restaurants because they advertised their foods and beverages as…

*Which of the following, if any, do you do on a regular basis? Select all that apply. Buy foods and beverages because they are advertised on the label as… (Split sample, n=501); Eat at restaurants because they advertised their foods and beverages as… (Split sample, n=501)

“No added hormones” most impactful for products; “natural” most impactful for restaurant choice



Food Production, values impact purchases

0% 20% 40% 60% 80% 100%

Recognizing the ingredients listed onthe package

Knowing where the food comes from

The number of ingredients on the food’s label

Understanding how the food isproduced

Knowing that the manufacturershares my values

Knowing that the manufacturer hasa commitment to reducing food…

5 ‐ Very important 4

Production-Related Purchase Factors

*Q: How important are the following factors in your decision to purchase a food or beverage? (n=1,002)

*Data taken from the International Food

Information Council-2017 Food & Health

Survey


DEFINING CLEAN LABEL WITH REGULATIONS

• No regulatory definition, aggregate of a variety of other claims:Claim/ Label attribute Regulatory Definition or Policy

Safe ingredients YESShort & familiar ingredient list NOMinimally processed PARTIALLYNatural PARTIALLYAllergen free NOPesticide-free NONon-GMO SOONHealthy YESNo artificial ingredients NOOrganic YES


DEFINING CLEAN LABEL WITH REGULATIONS

• No regulatory definition, aggregate of a variety of other claims:Claim/ Label attribute Regulatory Definition or Policy

Safe ingredients YESShort & familiar ingredient list NOMinimally processed PARTIALLYNatural PARTIALLYAllergen free NOPesticide-free NONon-GMO SOONHealthy YESNo artificial ingredients NOOrganic YES


INGREDIENT LISTSSafe?• U.S. Food and Drug Administrations “Generally Recognized as

Safe” (GRAS) standardsFamiliar?• Ingredients must be listed by their proper legal nameShort?• Must include sub-ingredients in parentheticals• FDA’s food Standard of Identities requires some foods to contain

specific ingredients. Some ingredients are not optional.


INGREDIENT LISTSCase Study-Azodicarbonamide (ADA)

Dough Strengthener and Conditioner

• Safe?– FDA GRAS– Concerns held by third parties:– ADA semicarbazide (SEM)

• SEM has been shown to increase the incident of tumors when fed to female mice

– Hazard, but not a risk

• Familiar and Short?– No. Sounds harmful!– Azodicarbonamide is the proper

legal name.– FDA will not allow “dough

strengthener” as a replacement


MINIMALLY PROCESSEDThere are no “minimally processed” claims. • FDA has no definition.• USDA FSIS loosely defines it as part their “Natural” definition– Traditional processed used to make food edible or preserve it to make

food safe for human consumption. E.g.• Smoking• Roasting• Freezing• Drying• Fermenting• Physical processes: grinding, separating egg yolks from whites, pressing fruits

into juices


WHAT’S PROCESSED TO A CONSUMER?

“Processed” is defined by the consumer

*Data taken from the International

Food Information Council- 2017 Food

& Health Survey0% 20% 40% 60% 80% 100%

Carrot cake, store‐boughtCarrot soup, boxed

Carrot baby food, store‐boughtCanned carrots

Carrot juiceCarrot cake, homemade

Frozen carrotsBagged baby carrots

Carrot soup, homemadeCarrot baby food, homemadeOrganic bagged baby carrots

Organic frozen carrotsBunch of carrots

Bag of unpeeled, raw carrotsNone of the above

Nearly double see bagged baby carrots as processed compared to the same product, but organic.

*Q: Which of the options below would you consider to be processed foods? Select all that apply. (n=1,002)


FACTORS BEYOND NUTRITION CREATE A HEALTH HALO

*Data taken from the International Food Information

Council‐ 2017 Food & Health Survey

*Q: Imagine you came across two food products that had the exact same Nutrition Facts panel. Would any of the following details lead you to believe that one of the products was more likely to be healthier? (n=1,002)


NATURALWhat does it mean?• USDA FSIS: A product containing no artificial ingredient or added

color and is only minimally processed• FDA no definition. But, will not restrict the use of the term

“natural” except under these circumstances:– Added color– Synthetic substances– Flavors– “nothing artificial or synthetic has been included, or has been added to a

food that would not normally be expected to be in the food”– Policy does not address food production or manufacturing methods


SUMMARY• The way consumers interpret clean label varies widely• Some FDA policies are at odds with consumer beliefs about the

safety of some ingredients• The components of a clean label are not defined by today’s federal

regulations• Perceptions of non-nutritional factors partially drive the “clean

label” trend


Cured Meat Additives and Alternatives

• Rodrigo Tarté, PhD• Meat Science & Technology, Iowa State University


AFFILIATION OR FINANCIAL DISCLOSURE – Rodrigo Tarte

• Employee: Meats Laboratory, Iowa State University, Ames, IA

• Member:

– Institute of Food Technologists

– American Meat Science Association

– International Association for Food Protection

– American Society of Animal Science

– Council for Agriculture Science &Technology

– Phi Tau Sigma, The Honor Society of Food Science & Technology


KEY INGREDIENTS IN PROCESSED MEATS

• Curing ingredients:– Sodium nitrite / sodium nitrate– Sodium erythorbate or ascorbate

• Sodium phosphates• Antimicrobials– Sodium lactate / sodium diacetate

• Other ingredients:– Salt– Modified starches– Sugar– Carragenan


NITRATE AND NITRITE:PRIMARY SOURCES

• Endogenous – NO (nitric oxide) produced in the body is oxidized in blood and tissues to

form nitrate NO3- (nitrate) and nitrite NO2

- (nitrite)– NO is important molecule involved in control of blood pressure,

neurological functions, immune response, and wound repair

• Exogenous– From diet


DIETARY NITRATE: WHERE DOES IT COME FROM?

• Mean daily intake = 43–141 mg (WHO, 2007)• Total exogenous (intake) sources– Plant foods: ≈80%– Drinking water: 10–15%

• Food intake sources– Various vegetables

• Largest contributors of dietary intake of nitrate; ≈85–90%• E.g., lettuce, cabbage, spinach, beets, celery, radishes


DIETARY NITRITE: WHERE DOES IT COME FROM?

• Mean daily intake = 1.2–3.0 mg (WHO, 2007)• Total intake sources– Saliva: ≈93%– Vegetables: ≈2%– Cured meats: ≈5%

• Enterosalivary circulation of dietary nitrite– Ingested nitrate is absorbed in small intestine, 25% of which is secreted in

saliva, ≈20% of which is converted to nitrite by oral cavity bacteria– Therefore ≈5% of ingested nitrate becomes converted to nitrite

• This amount accounts for ≈93% of total ingested nitrite


NITRATE, NITRITE AND NITRIC OXIDE IN THE HUMAN BODY

Source: Lundberg JO, Weitzberg E, Shiva S, Gladwin MT. 2011. The nitrate–nitrite–nitric oxide pathway in mammals. In: Bryan NS, Loscalzo J, editors. Nitrite and nitrate in human health and disease. New York: Springer Science+Business Media. p. 21–48.


IMPORTANCE OF NITRIC OXIDE IN HUMAN HEALTH

• Vasodilation– Improved blood flow; regulation of blood pressure; smooth muscle dilation critical for cardiovascular health

• Immune system– Produced by immune cells to destroy invading bacteria

• Neurotransmission– Neurotransmission between nerve cells– Involved in memory and learning– Relaxation of gastrointestinal smooth muscle


NITRITE: FUNCTIONS IN MEAT PRODUCTS

• Typical Cured Pink Color• Typical Cured Flavor• Antimicrobial– Protects against Clostridum botulinum and Listeria monocytogenes

• Antioxidant– Helps protect against lipid oxidation and rancidity

No other known substance possesses all these properties. No other known substance can provide cured color and flavor.


NITRITE: “CLEAN LABEL” OPTIONS

• Since no other known substance possesses functional attributes of nitrite, only option to replace synthetic nitrite is with nitrite sourced from a natural source.

• Several vegetable sources are high in nitrite.• At the moment, celery is most viable commercial option.– Label declaration: “celery juice” or “celery juice powder” instead of

“sodium nitrite”


TARGETED INGREDIENTS IN PROCESSED MEATS

Ingredient Function(s) Natural source(s)Sodium nitrite Cured flavor

Cured colorMicrobial controlAntioxidant

Celery; Swiss chard(NO3

- reduced to NO2- via

fermentation)

Sodium erythorbateSodium ascorbate

Accelerates curing reaction

Cherry powderAcerola powder

Sodium lactate Microbial control (food safety, shelf-life)

VinegarMicrobial fermentates(cultured sugar, cultured dextrose, etc.)

Lemon juice & solidsPlant extractsPhysical processes

- High-pressure (HPP)- Post-package pasteurization



Ingredient Function(s) Natural source(s)Sodium phosphates Solubilize meat proteins

(texture, processing yields)

Metal chelation (antioxidant)

None

Sugar SweetenerSugar source for fermentation

Evaporated cane juiceTurbinado sugarRaw cane sugarMolasses

Salt Protein solubilizationFlavor enhancementMicrobial control

Sea salt



Ingredient Function(s) Natural source(s)Modified starches Binder Starches (native)Carrageenan Binder

TexturizerNone(seaweed??)

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA 32

R. Tarté – 10 Mar 2017

CONVENTIONAL VS. “CLEAN LABEL” PRODUCT*

* For illustrative purposes only; not intended as commercial endorsement.

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA 33

CONVENTIONAL VS. “CLEAN LABEL” PRODUCT*

* For illustrative purposes only; not intended as commercial endorsement.


CHALLENGES OF “CLEAN LABEL” INGREDIENTS

• Lower efficacy– Active molecule usually not as effective as conventional and/or not

present in high enough concentrations

• Objectionable flavors– Less refined ingredients sometimes carry objectionable flavor contributors

• Higher cost-in-use– Driven by high cost/price and lower functionality of the ingredients– Drives higher finished product cost


Operator Perspective on Switching to Clean Label

Dan Ellnor, BA, C.P.-F.S. PCQIJefferson Co. Public Schools, Louisville KY


AFFILIATION OR FINANCIAL DISCLOSURE

Daniel Ellnor, BA, C.P.-F.S. PCQI• Employee: Jefferson Co. Public Schools, Louisville KY• Member:

– Executive Board Member, School Nutrition Association

– School Food Focus

– National Association of Environmental Health


Wait! Where is Clean Label Going?

District Profile• 100,000 Students• Over 118,000 Breakfasts, Lunches, Dinners Daily• 900+ Employees; 147 Kitchens• 68% F/R; 75% Lunch Participation• Annual Food Budget 21 Million; Commodity 3.5 Million• Operates all Federal USDA Feeding Programs


Wait! Where is Clean Label Going?

SNIC 2017 Executive Summary – Clean Label Trends


Does Clean Label Mean Costly?

Current Bid $.88

SY 15‐16


So Who’s List Do I Use?


Ok, It’s a Trend, Why Else Do I Care?

http://www.foodnavigator‐usa.com/Markets/Allergen‐friendly‐claims‐marketing‐beyond‐conventional‐food‐beverage


The Food Safety Debacle


Takeaways• Clean Label is here to stay• Identify what is important to parents/students• KISS and Positive• Take it slow, watch $$• Marketing is key


PROFESSIONAL STANDARDS CODE

• This session provides one (1) CEU– Key Area: 1 Nutrition, Code: 1320– Key Topic: Districts using clean label foods, minimally processed,

no added ingredients

– Emma Gregory: [email protected]– Rodrigo Tarte: [email protected]– Daniel Ellnor: [email protected]

SPEAKER CONTACT INFO:


Meet the Speakers:Monday, July 10, 12:00-2:00 pm• Emma Gregory, R.D.• American Frozen Food Institute

Tuesday, July 11, 12:00-2:00 pm• Daniel Ellnor, C.P. –F.S., B.A.• Jefferson County Public Schools

Schwan Food Service, Booth #1327:

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Wait! Where is Clean Labeling Going? - School …...–Saliva: ≈93% –Vegetables: ≈2% –Cured...

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