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1. Menu Labeling: Labeling Update
October 2012
Gillian Dagan, Ph.D. Lori Stephens, M.S.
Chief Scientific Officer Business Developement
ABC Research Laboratories

2. Overview
• FDA has the power under the Act to
move forward with regulations relating
to menu labeling
• 20+ locations to list calorie content
information on menus and menu
boards

3. Basics of the Proposed Rule
• Establishments covered: Restaurants with
20+ locations. Exclusions are movie
theaters, bowling alleys, other places
where food might be sold that their
primary business activity is not as a
restaurant
• Calorie posting for standard menu items
with succinct statement of suggested
daily caloric intake, additional nutritional
information in available on premises

4. Basics of the Proposed Rule
• Calorie posting for self-service food and
food on display needed
• Food not labeled will be considered
misbranded
• Standard menu items include food
that is routinely listed or offered as a
self-service food or food on display.
This would include specific types of
pizzas listed on menus (deluxe, BBQ,
etc)

5. Basics of the Proposed Rule
• Additional information to be available
to consumers: calories, calories from
fat, total fat, saturated fat, trans fat,
cholesterol, sodium, total
carbohydrates, dietary fiber, sugars,
and protein

6. Timeline
• NRA QA ESG 2012: likely that final rules
for menu labeling will debut in late
December/early January
• Implementation Period: at least 6
months
• Preparation is Key!
• This is coming--have a plan of attack

7. Create a Timeline
• Examine the implementation period
and work backwards on a timeline
• How long will it take to replace all
menus, menu boards, and drive-thru
menus?
• How long will it take to get a final draft
for all printed materials including
menus, boards, and additional
pamphlets?

8. Create a Timeline
• How long will it take to organize all
data and re-portion items if necessary?
• How long will it take to get full lab
analysis on cooked items?
• How long will it take to generate
database nutritional analysis for simple
items like salads and sandwiches?

9. Create a Timeline
• How long will it take to gather
nutritional data from suppliers for items
like sauces and dressings?
• What is the time required to source
labeling quotes and budget for this
work?
Six months is a JOKE!

10. Responsible Sourcing
• What questions should I ask when
looking for a nutritional labeling
provider?
– I’m worried about accuracy—How do I
know the values are correct?
– What if someone questions my nutritional
values? What type of support can I
receive after the analysis is completed?

11. Gathering Information: Suppliers
• Request 100 gram, unrounded
nutritional data from your suppliers
• Prevent rounding errors and omission
of information
• Is zero grams of fat really zero?

12. Proper Use of Database Labels
• In this method, formulations are used
to estimate nutritional value
– Manufacturers’ 100 gram unrounded
nutritional values are needed to create a
database label in your specific serving
size
• This is appropriate for menu items that
will see little to no changes during
preparation or cooking
– Examples are salads, dressings, sauces

13. Full Laboratory Analysis
• Menu items are physically analyzed
using official validated methods by an
ISO 17025 accredited laboratory
• This is appropriate for menu items that
undergo changes during preparation
or cooking
– Examples are any menu item that is fried,
baked, sautéed, or grilled

14. Debating the Type of
Analysis Used
• Hashbrowns and Chicken Wings
– By Database analysis, you will see higher
contributions to calories, fat, sodium
– By Full Laboratory analysis, you will see
accurate values for all nutritional
information
Quite often a full nutritional analysis can
result in less fat and calories than a
database analysis!

15. Portioning on Your Menu
• Do I want to revise serving sizes based
on data collected?
• Variable Menu Items can be shown as
an average, median, or range caloric
values
– What about buffets?

16. Replace Menus and Educate
Your Staff
• Timeline to replace all menu boards:
drive-thru board, in-house board, take-
out menus, etc.
• New advertisement for the menu items
found to be low in calories, sodium,
etc

17. Replace Menus and Educate
Your Staff
• Things to consider
– Timeline to educate staff at each of your
20+ restaurants on healthier menu options,
where they can find the additional
nutritional information should a customer
ask for it

18. • Other Webinars and White Papers Also
Available
• Find us Online:
– Facebook: ABC Research Laboratories
– Twitter: @foodtestexperts
– Blog: www.foodtestingexperts.com
– Linked In: ABC Research Laboratories

19. Questions?
ELECTION SPECIAL! loris@abcr.com
gillian@abcr.com loris@abcr.com
ABC Research Laboratories