Verifying GRAS Status for Food Ingredients: FDA Database, Notifications, and Self-Affirmation
Verify GRAS ingredient status: search FDA GRAS Notice Inventory, check 21 CFR 184, and handle self-affirmed GRAS with documented due diligence.
Guides & Resources
Practical guides for food/beverage formulation & nutrition labeling professionals.
Food Product Development: From Recipe to FDA-Compliant Label and Shelf-Life Study
Step-by-step food product development from concept to FDA-compliant Nutrition Facts label: formulation, scale-up, nutrition analysis, shelf life.
FDA Ingredient Declaration: Order by Weight, Compound Ingredients, and the 2% Rule
Walk through FDA ingredient declaration order under 21 CFR 101.4: descending weight, compound ingredients, the 2% rule, and 6 common errors.
FALCPA Allergen Labeling: 7 Mistakes That Trigger Food Recalls
Seven FALCPA allergen labeling mistakes that trigger food recalls: generic tree nuts, missing sesame, sub-ingredient oversights, and Contains-statement format errors.
FDA Serving Size Rules Under 21 CFR 101: RACC, Dual-Column Labels, and the 200% Threshold
Complete workflow for FDA serving size: RACC category selection, household measure conversion, dual-column rules, and the 200% single-serving threshold.
Calorie Calculations for Nutrition Labels: Atwater Factors, FDA Rounding, and the 80/120 Tolerance
Atwater factors explained: 4-4-9 kcal/g for protein, carbs, fat. Plus fiber adjustment, FDA rounding rules, and the 80/120 compliance tolerance.
Percent Daily Values on Nutrition Labels: Reference Amounts, Rounding, and Exemptions
How to calculate percent daily value for a nutrition label. Covers current FDA Daily Values (2016 update), tiered rounding rules, complete DV reference table, worked example across all mandatory nutrients, nutrient content claim thresholds, and exemptions for trans fat, total sugars, and protein.
Added Sugars on the Nutrition Facts Label: Definition, Calculation, and Formulation Impact
How to calculate added sugars for a nutrition label from a multi-ingredient recipe. Covers FDA added sugar classification rules, ingredient sugar fractions, worked example with rounding, percent daily value calculation, and formulation strategies to reduce added sugars.
Scaling Food Formulas for Production: Yield Correction, Batch Coefficients, and QA Testing
How to adjust food formulation for scale-up production. Covers yield correction factors, batch coefficient calculations, ingredient-specific adjustments, nutrition recalculation for production yield, and QA checkpoints for pilot batches.
FDA Serving Size Rules Under 21 CFR 101: RACC, Label Serving, and Package Quantity
Complete guide to FDA serving size regulations under 21 CFR 101.12. Covers RACC table lookup, category determination, household measure conversion, single-serving vs. dual-column vs. multi-serving labeling rules, and edge cases.
Calculating Nutrition Facts From a Recipe: Yield, Moisture Loss, and Database Lookup
How to calculate nutrition facts from recipe ingredients for FDA labeling. Covers USDA FoodData Central lookup, yield factors, moisture loss adjustments, nutrient retention factors, multi-level recipe cascading, and database vs. lab testing.
Creating FDA-Compliant Nutrition Facts Labels: Format, Rounding Rules, and Serving Size
Step-by-step guide to building FDA-compliant Nutrition Facts panels. Covers RACC-based serving sizes, nutrient rounding rules per 21 CFR 101.9, %DV calculations, label format selection, and common compliance mistakes.