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    FDA Updates “Gezonde” Definitie – Biologische Autoriteit

    Perpeture123By Perpeture123January 10, 2022Updated:November 4, 2022No Comments3 Mins Read
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    From ‘natural’ to ‘artisan’, the culinary world has a history of playing fast and loose with trendy but ultimately meaningless words. But the FDA recently decided to change all that by updating the criteria for when foods can use the nutritional claim “healthy.”

    This is not a new label, as KIND bar producers are well aware. In 2015, the FDA sent a  letter to the company alleging its bars misused the term, based on a stipulation that “healthy” foods contain one gram or less of saturated fat per serving. The KIND bars declared by the FDA did indeed break this rule… because they were filled with nuts and coconut. Since we all know that such fat sources are actually great for us, this was an important moment to roll our eyes.

    With this update, these outdated issues should no longer be. The new rule more closely aligns with the definition of “healthy” supported by the most recent nutritional science, according to a recent agency press release , taking better account of how nutrients work — not on their own, but rather in synergy to enhance health. improve. In addition, the guidelines now support the new to end hunger and improve nutrition among Americans.

    So what does this really mean?

    Scroll to continue

    From the files of the biological authority

    Namely that certain foods with a higher fat content, such as nuts and seeds, higher fat fish and certain oils, are now allowed to use the term “healthy” on their packaging, while foods that contain too much excess sodium, saturated fat and added sugars are allowed to use the term “healthy” on their packaging. not being able to.

    Lisa Richards, nutritionist and founder of , applauds the effort. “It’s time for government agencies to take seriously how our diets impact the chronic diseases that plague Americans,” she says. “Certainly still that the food industry and marketing are being held accountable for their vague health claims.”

    and , agrees. “This is an important step for improving public health,” he says. “Until now, suppliers have been able to throw the label ‘healthy’ on anything and everything.” While he notes that there are some essential elements the label doesn’t regulate — namely chemical additives — for Richards, the parameters are “specific and strict in areas that matter.”

    dr. Richards also shared: “This label sounds like it will be relatively helpful to consumers when selecting food. Unlike other terms such as ‘made with whole grains’ or ‘organic’, this label will have stricter parameters that must be met. While it’s important to keep reading labels and ingredients, having a food labeled ‘healthy’ and actually relatively healthy should make shopping for health food products much easier and less of a mental stressor.”

    The labeling guidelines will not only enable consumers to make healthier choices. The hope, according to the press release, is that such a label will also encourage manufacturers to reformulate their products to meet the new definition — something Brown sees as a clear possibility.

    “It may take time, but I believe eventually suppliers will make foods that can use the healthy label because there is definitely a market for these products,” explains Brown. There may be a symbol on the packaging to make it even easier for the consumer – we will definitely keep an eye out for it.

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