USA – Draft Guidance for Industry: Questions and Answers About Dietary Guidance Statements in Food Labeling

This guidance provides questions and answers on the use of Dietary Guidance Statements on packaged food labels or in the labeling of conventional foods. It is intended to provide our current thinking on the use of Dietary Guidance Statements (i.e., statements relating a food or food group to a nutritious dietary pattern defined in greater detail in Q&A III.1) on packaged food labels and more broadly in the labeling of foods, including any written, printed, or graphic material accompanying a food, such as labeling on websites.

USA – FDA Works to Further Improve Nutrition, Reduce Diet-Related Chronic Disease with Dietary Guidance Statements on Food Labels

The U.S. Food and Drug Administration today issued draft guidance that provides food manufacturers with recommendations on how and when to use Dietary Guidance Statements on the label of food products to ensure the label statements promote good nutrition, provide greater consistency in labeling, and assist consumers in making informed choices. This guidance is part of the FDA’s overall goal to help reduce the burden of chronic disease and advance health equity through improved nutrition. 

Today’s eating patterns in the U.S. do not align with current federal dietary recommendations, which focus on the entirety of the diet and how foods and beverages work together to affect health. Dietary Guidance Statements are statements in food labeling which are based on key recommendations from consensus reports, such as the Dietary Guidelines for Americans, 2020-2025, that discuss how a food or food group can be a part of a nutritious dietary pattern. The statements may include symbols or pictures that convey to consumers that a food or a food group may contribute to, or help maintain, a nutritious dietary pattern.

USA – FDA Takes Additional Steps to Improve Nutrition, Reduce Disease with Expanded Use of Salt Substitutes to Help Lower Sodium Intake

The U.S. Food and Drug Administration proposed changes to the standards of identity (SOIs) for foods that include salt to permit the use of safe and suitable salt substitutes. The proposed rule would help support a healthier food supply by providing flexibility to facilitate industry innovation in the production of standardized foods to reduce sodium content, in the same manner that is already possible for non-standardized foods. This has the potential to contribute to better health outcomes by helping consumers to gradually reduce their sodium intake.

Argentina – Draft of MERCOSUR Technical Regulation on Silicones for the Manufacture of Materials, Containers Coatings and Equipment in Contact with Foodstuffs

The Draft MERCOSUR Technical Regulation applies to silicones used in materials, packaging, coatings and equipment for and equipment intended to come into contact to come into contact with food. Exceptions are coatings for cellulosic materials cellulosic materials, which must comply with the specific MERCOSUR Technical Regulation. Technical Regulations.
The Project establishes that the materials, containers, rev and equipment made of silicone intended to equipment destined to come into contact with food must be manufactured according to Good Manufacturing Good Manufacturing Practices and be compatible with the food with which they will be in contact and not contact and shall not transfer undesirable substances or contaminants to the food. undesirable substances or contaminants in quantities that may modify the composition of the food and/or its sensory characteristics, or that represent a or that represent a risk to human health.