Rule Overview
As originally proposed in the Federal Register on January 18, 2001, the Nutrition Labeling of Ground or Chopped Meat or Poultry Products and Single-Ingredient Products Rule, when officially released, is expected to result in the following actions:
- Nutrition information on labels of all
ground or chopped meat and poultry products
will be required.
- Readily identified % lean / % fat
nomenclature will continue to be
allowed.
- The following nutrients will be required on the label: calories, fat calories, fat, saturated fat, cholesterol, protein, carbohydrate, sodium, Vitamin A, Vitamin C, calcium and iron. Other nutrients will be optional.
Coalition consumer research indicates that a nutrition label is more helpful when it includes the nutrients found in that product (NCBA, 2003). We encourage retailers to include these optional nutrients that are found in the meat case (Vitamin B6, Vitamin B12, Zinc, Riboflavin, Thiamine, etc). For information on how to include optional items, click here, and refer to section 317.309.
- The existing voluntary labeling program
for single-ingredient meat and poultry products
will become mandatory.
- The option to list the nutrition information either on the product label or on point-of-purchase materials for the 45 commonly consumed cuts of single-ingredient meat and poultry will be left to the retailer’s decision.