a recommended consumption level for pulses...accessed april 7, 2016; nutrition profile of pulses and...
TRANSCRIPT
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A Recommended Consumption Level for Pulses: Developing a Pulse Brand and Pledge
On the Pulse: the latest evidence of health benefits, innovations and intake recommendations for pulses
Christopher P.F. Marinangeli PhD, RD
May 2, 2016
SAHMRI Institute, Adelaide
© C Marinangeli
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The United Nations: International Year of Pulses
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International Initiative 1: Pulse Pledge
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International Initiative 2: The Pulse Brand
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What is the Pulse Brand?
1. Promotional activity
2. Food Products with Pulses
Associations Ingredient companies Food and pet food
manufacturers Growers Exporters Traders Primary processors
Foodservice providers Restaurants Retailers Organizations that are
promoting pulses to consumers, government, food industry and other target groups.
Packaged Goods that are 100% Pulse Ingredients Packaged Goods that have Multiple Ingredients Foodservice
Regulatory Constraints?
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Where to start? Developing Utilization Criteria of the Pulse Brand?
Pulse Ingredients
Whole Pulses
Nutrient Content Claims
Nutrients from pulses
(i.e. protein, fibre)
Dietary Guidance and Current Intakes
Presence of the Ingredient
Nutrition profile?
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Dietary Guidance and Current Intakes
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Dietary Guidance for Pulses: Is there already a benchmark for consumption?
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1 serving = ½ cup or 75 g
Minimum 2 servings/week
(≥ 5 Serving vegetables/day)
1 serving = 1 cup or 150 g
Minimum 2 servings/week
Australian Dietary Guidelines. Commonwealth of Australia 2013
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Group Serving Size of Pulses Group Servings/day
Vegetable and Fruit 100 g* 6 x servings of vegetable/fruit
Meat and Alternatives - Protein should be 10-20% energy intake for
Adults
Nordic co-operation . Nordic Nutrition Recommendations 2012 Integrating nutrition and physical activity
* Based on recommended intake of DF should be 25-35g/d (3g/MJ) .Recommend 125-175 g/day of vegetables containing >2g fiber
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Meat and Alternatives
200 - 300 g/serving
at least 2x / week
Food Based Dietary Guidelines for Adults in Bulgaria. Ministry of Health National Center of Public Health Protection. 2006
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1 serving = ~1/2 cup Scientific recommendations suggested that pulses be part of the protein and vegetable Group
Food Safety Authority of Ireland. Scientific Recommendations for Healthy Eating Guidelines in Ireland. 2011
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Eat something from this food group everyday
Public Health England in association with the Welsh Government, the Scottish Government and the Food Standards Agency in Northern Ireland. Your Guide to The Eat Well Plate. 2013; National Health Services. Beans and pulses in your diet. http://www.nhs.uk/Livewell/Goodfood/Pages/pulses.aspx. Accessed March 29, 2016
80 g /day (3 heaping Tablespoons)
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≥ 2 servings/week
1 serving = 60-80 g
The Spanish Ministry of Health, Social Services and Equality . Agency for Consumer Affairs, Food Safety and Nutrition;j fundación Fieta Mediterránea. http://dietamediterranea.com/en/nutrition/. Accessed March 29, 2016; Blonk Milieu Advies. Food patterns and dietary recommendations in Spain, France and Sweden. 2012
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1 Serving = 100 g (125 ml or 1/2 cup)
Dietary Guidelines for Adults in Greece. http://www.hydria-nhns.gr/adultdietarytext_eng.html. Accessed March 29, 2016; Dietary guidelines for adults in Greece. Ministry of Health and Welfare - Supreme Scientific Health Council. 1999. http://www.nut.uoa.gr./dietaryENG.html. Accessed March 29, 2016.
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National Institute of Nutrition .Dietary Guidelines for Indians – A Manual. 2011
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3 cups/week or ~½ cup per day
Venter et al. S Afr J Clin Nutr 2013;26(3)(Supplement):S36-S45
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Verly JuniorI et al. Rev Saúde Pública 2013;47(6):1021-7; Ministry of Health of Brazil. eDietary Guidelines for the Brazilian Population. 2014.
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Pattern Vegetable
(cups/week) Protein
(cups/week)
US ½ - 3 ½ – 1.5
Mediterranean ½ - 3 ½ – 1.5
Vegetarian ½ - 3 ¼ – 3
Total Legume servings: 1-6
U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015 http://health.gov/dietaryguidelines/2015/guidelines/.
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Meat and Alternatives
1 serving = 175 ml (3/4 cup)
“Each week, plan a couple of meals using dried or canned beans or lentils.”
“Have meat alternatives such as beans, lentils and tofu often”
Health Canada. Eating Well With Canada’s Food Guide. 2011
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Mass of Pulses per Commonly Consumed Household Measure
Pulse Canada 2016.
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Mass of Pulses per Commonly Consumed Household Measure
Pulse Canada 2016.
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0
50
100
150
200
250
300
15 kcal 80 g Pulses 100 g Pulses 140 g (~3/4 Cup) 200-300 g or 1 Cup
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Summary of Dietary Guidance for Pulses Across Regions
80-100 g ~1/2 cups
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Average mass per household measure across varieties (g)
~100 g
Working Recommendation based on Dietary Guidance
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Dietary Guidance and Current Intakes
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Consumption Levels of Pulses in Different Regions
13% of adults: 86-113 g/day
87 % of adults: 0 g/day
7.9% of adults ¾ consume > ½
cup/day
Mitchell et al. J Am Diet Assoc. 2009;109:909-913; Mudryj et al. (2012), 108, S27–S36; Venter et al. S Afr J Clin Nutr 2013;26(3)(Supplement):S36-S45; Varela-Moreiras et al. Eur J Clin Nutr. 2010 Nov;64 Suppl 3:S37-43; Darmadi-Blackberry et al. Asia Pacific J Clin Nutr 2004;13 (2):217-220; Aguda et al. Public Health Nutrition: 5(6B), 1179–1196; Australian Bureau of Statistics. Australian Health Survey: Nutrition First Results - Foods and Nutrients, 2011-12; Grains & Legumes Nutrition Council. Secondary Analysis of the National Nutrition and Physical Activity Survey 2011-2012. Unpublished: 2014; Grains & Legumes Nutrition Council. 2014 Australian Grains and Legumes Consumption and Attitudinal Report. Unpublished: 2014.
15% of adults ~15-30 g/d
11 g/d legumes 50% in 20 yrs
Legumes: 6.7% of veg consumption
50% in 20 yrs 63 g/d legumes (≥ 70 yrs)
14.6 g/d legumes (mean across 10 European countries)
0.6 – 40 g/d legumes (mainly Spain and Greece
85 g/d legumes (≥ 70 yrs)
Soy?
21 g/d legumes (≥ 70 yrs)
~ ½ cooked pulses/day (100 g)
7.9-25%: ~98 -112 g/d
75%-92.1%: 0 g/d
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Nutrients from pulses
(Protein, Fibre and Micronutrients)
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Nutritional Attributes of
Pulses Protein Fibre
Minerals Vitamins
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Bean Type Protein
(g) Fibre
(g) Folate (mcg)
Iron (mg)
Potassium (mg)
Magnesium (mg)
Phosphorous (mg)
per 100 g
Beans 8.7 6.8 142 2.1 385 52 152
Lentils 9.0 7.9 181 3.33 369 36 180
Chickpeas 8.9 7.6 172 2.89 291 48 168
Peas 8.3 8.3 65 1.29 362 36 99
Barley 2.3 2.5 16 1.3 93 22 54
Corn 3.1 2.8 31 0.6 251 29 75
Whole Grain Rice 2.6 1.5 4 0.4 43 43 83
Quinoa 4.4 2.8 42 1.5 172 64 152
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Highlighted Nutrients
Beans (Avg. per 100 g Cooked)
RDI (adults 19+)
%DV
Protein g/d 8.7 - -
Fibre g/d 6.8 25 27
Folate (mcg/d) 142 220 64
Iron (mg/d) 2.1 14 15
Potassium (mg/d) 385 3500 11
Magnesium (mg/d) 52 250 21
Phosphorous 152 1100 14
USDA Database; Public Health Agency of Canada. Using the Nutrition Facts Table: % Daily Value. Accessed Oct 31, 2015; CFIA. Food Labelling Guide to Industry. Reference Amounts and RDI http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-labelling/information-within-the-nutrition-facts-table/eng/1389198568400/1389198597278?chap=0#s9c6 . Accessed April 7, 2016;
Nutrition Profile of Pulses and % Daily Recommendation: Canadian Model
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Highlighted Nutrients
Beans (Avg. per 100 g Cooked)
RV and RDI (adults 19+)
%RV and RDI
Protein g/d 8.7 50 17
Fibre g/d 6.8 30* 23
Folate (mcg/d) 142 220 64
Iron (mg/d) 2.1 12 18
Potassium (mg/d) 385 - -
Magnesium (mg/d) 52 320 16
Phosphorous 152 1000 15
USDA Database; Public Health Agency of Canada. Using the Nutrition Facts Table: % Daily Value. Accessed Oct 31, 2015; FSANZ. Schedule 1; RDIs and ESADDIs. https://www.legislation.gov.au/Series/F2015L00491 Accessed April 7, 2016;
Nutrition Profile of Pulses and % Daily Recommendation: Australian Model
* Adequate Intake
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Highlighted Nutrients
Beans (Avg. per 100 g Cooked)
DRV and RDI (adults 19+)
% DRV and %RDI
Protein g/d 5.1* 50 10
Fibre g/d 6.8 25 27
Folate (mcg/d) 142 400 36
Iron (mg/d) 2.1 18 12
Potassium (mg/d) 385 3500 11
Magnesium (mg/d) 52 400 13
Phosphorous 152 1000 15
USDA Database; Public Health Agency of Canada. Using the Nutrition Facts Table: % Daily Value. Accessed Oct 31, 2015; FDA. Guidance for Industry: A Food Labeling Guide (14. Appendix F: Calculate the Percent Daily Value for the Appropriate Nutrients). http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928.htm. Accessed April 8, 2016; Pulse Canada. Protein Quality of Cooked Pulses.
Nutrition Profile of Pulses and % Daily Recommendation: US Model
* Corrected for PDCAAS; Avg. PDCAAS for beans: 0.59
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Highlighted Nutrients
Beans (Avg. per 100 g Cooked)
RDA (adults 19+)
%RDA
Protein g/d 8.7 46-56 16-19
Fibre g/d 6.8 21-38* 18-27
Folate (mcg/d) 142 400 36
Iron (mg/d) 2.1 8-18 12-26
Potassium (mg/d) 385 4700* 8
Magnesium (mg/d) 52 310-420 12-16
Phosphorous 152 700 22
USDA Database; Public Health Agency of Canada. Using the Nutrition Facts Table: % Daily Value. Accessed Oct 31, 2015; FSANZ. Schedule 1; RDIs and ESADDIs. https://www.legislation.gov.au/Series/F2015L00491 Accessed April 7, 2016; Institute of Medicine. Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Vitamins, Recommended Dietary Allowances and Adequate Intakes, Total Water and Macronutrients; Dietary
Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Elements, Accessed A http://nationalacademies.org/hmd/activities/nutrition/summarydris/dri-tables.aspx Accessed April 7, 2016
Nutrition Profile of Pulses and % Daily Recommendation: Institute of Medicine
* Adequate Intake
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Highlighted Nutrients
Beans (Avg. per 100 g Cooked)
NRA (Adults)
%NRA
Protein g/d 8.7 50 17
Fibre g/d 6.8 25 27
Folate (mcg/d) 142 200 71
Iron (mg/d) 2.1 14 15
Potassium (mg/d) 385 2000 19
Magnesium (mg/d) 52 375 14
Phosphorous 152 700 22
USDA Database; Public Health Agency of Canada. Using the Nutrition Facts Table: % Daily Value. Accessed Oct 31, 2015; European Commission. REGULATION (EU) No 1169/2011; European Commission. COMMISSION DIRECTIVE 2008/100/EC; EFSA. Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre. EFSA Journal 2010; 8(3):1462;.
Nutrition Profile of Pulses and % Daily Recommendation: : The EU Model
Significant amount of vitamins and minerals:
“15 % of the nutrient reference values specified in point 1 supplied by 100 g or
100 ml in the case of products other than
beverages”
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Nutrient Claims
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Nutritional Attributes of
Pulses Protein Fibre
Minerals Vitamins
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Nutrient Content Claims for ½ Cup (100 g) whole Pulses
Protein
General or Excellent Source
5 g and 10 g protein/ serving
Good Source or Excellent Source
Protein rating ≥20 and ≥ 40
Good Source or Excellent Source
10-19% DRV and ≥ 20% DRV protein per RACC * PDCAAS
Source and High Source Protein provides 12%
and 20 % energy of the food
Fibre
General, Good Source, Excellent Source
2 g, 4 g and 7 g fibre/serving
Source, Good Source and Excellent Source
2 g, 4, g and 6 g fibre/ reference amount Good Source or Excellent
Source
10-19% DRV and ≥ 20% RDI per RACC
Source and High Fibre 2 g or 1.5 g fibre/100 g
or 100 Kcal, resp. 6 g or 3 g fibre /100g
or 100 kcal, resp.
Micronutrients
General or Good Source
10% RDI, 25% RDI/ serving
Source, Good Source and Excellent Source
5%, 15% and 25% RDI/ serving; K – 200, 350, 550/serving
Source or Excellent Source
15% and 30% NRV/100 g
FSANZ. Schedule 1 RDIs and ESADDIs. Reg ID, F2016C00186. CFIA. Food Labelling for Industry. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/eng/1383607266489/1383607344939. Accessed April 8, 2016. FDA. CFR Title 21: Food and Drugs. Subpart D—Specific Requirements for Nutrient Content Claims. Accessed April 8, 2016; FDA. Guidance for Industry: A Food Labeling Guide (10. Appendix B: Additional Requirements for Nutrient
Content Claims). Accessed April 8, 2016; European Commission. REGULATION (EC) No 1924/2006.
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Bean Type Protein
(g) Fibre (g)
Folate (mcg)
Iron (mg)
Potassium (mg)
Magnesium (mg)
Phosphorous (mg)
per 100 g
Beans 8.7 6.8 142 2.1 385 52 152
Lentils 9.0 7.9 181 3.33 369 36 180
Chickpeas 8.9 7.6 172 2.89 291 48 168
Peas 8.3 8.3 65 1.29 362 36 99
No RDI
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So What?
Pulse Ingredients
Whole Pulses
Nutrient or Health Claims
Nutrients from pulses
(i.e. protein, fibre)
Dietary Guidance and Current Intakes
Presence of the Ingredient
Nutrition profile?
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Scientific Advisory Board: International Academic Representation
Susan Barr, PhD, RD, FDC University of British Columbia
Joanne Slavin, PhD, RD University of Minnesota
Seemi Puri, PhD Delhi University
Esi Colecraft, DrPH University of Ghana
Julianne Curran & Chris Marinangeli Pulse Canada
Linda Tapsell AM FDAA PhD University of Wallongong
Sumathi Swaminathan, PhD St. John’s Research Institute
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Challenges Moving Forward: Linking Recommendation to the Pulse Brand and Pledge.
½ cup (100 g) of pulses will likely be an appropriate amount to recommend for people to
try and consume to get nutritional benefits.
Not expected to eat 100 g at a single meal or
every day.
What would be the minimum inclusion level?
¼ Cup?
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Depending on the threshold, 100 g Could Exclude Foods from the Using the Pulse Brand
Food type Pulse
ingredient
% Inclusion of
cooked pulses in
finished, as eaten
product
Country
Estimated
serving size
(g)
Amount of
pulse
(g/serving)
Amount of
protein
(g/serving)
Amount of
Fiber
(g/serving)
Soup whole, puree 15
CAN 250 37.5 3.75 2.9
US 245 36.8 3.65 2.9
EU/India/Aus 100 15 1.5 1.2
Dips whole, puree 50
CAN 30 15.0 1.5 1.2
US 30 15.0 1.5 1.2
EU/India/
Aus 100 50 5 3.9
Beverage whole, puree 30
CAN 250 75.0 7.5 5.9
US 240 72.0 7.2 5.6
EU/India/Aus 100 30 3 2.3
RTE Meals whole, puree 20
CAN 140 28.0 2.8 2.2
US 140 28.0 2.8 2.2
EU/India/ Aus 100 20 2 1.6
< 100 g pulses/ serving of
manufactured foods
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Challenges Moving Forward: Linking Recommendation to the Pulse Brand and Pledge.
½ cup (100 g) of pulses will likely be an appropriate amount to recommend for people to
try and consume to get nutritional benefits.
Processed Pulse ingredients?
Flours and protein concentrates?
Recommendation for whole pulses could be extrapolated to set inclusion levels for flours, fiber and protein fractions based on equivalence.
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Example of Equivalence: If 15% or 25% were used as Minimum Inclusion level
ASSUMPTIONS: 100 g whole cooked pulses is equivalent to 52 g whole pulse flour 100 g whole cooked pulses/52 g whole pulse flour contains 9.5 g protein
100 g whole cooked pulses/52 g whole pulse flour contains 8.7 g pulse fibre
15 g Whole Cooked Pulses
Pulse protein per
labelled serving (g)
Pulse protein per
labelled serving (g)
1.4 1.3
7.8 g Whole Pulse Flour
Pulse protein per
labelled serving (g)
Pulse protein per
labelled serving (g)
(1.4 1.3
25 g Whole Cooked Pulses
Pulse protein per
labelled serving (g)
Pulse protein per
labelled serving (g)
2.4 2.2
13 g Whole Pulse Flour
Pulse protein per
labelled serving (g)
Pulse protein per
labelled serving (g)
2.4 2.2
- 48%
- 48%
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International Food Regulations and the “Implied Health Claim”
Linking the Pulse Brand to Recommended Consumption of Pulses Could Elicit Regulatory Enforcement.
Recommended ½ Cup (100 g) ≠ the minimum per serving i.e. ¼ Cup or 25%: Nutritional/ labeling / claim implications?
Nutrition recommendations and the presence/absence of nutrition profiling across regions.
Inconsistent messaging between jurisdictions.
Complicated messaging and quantitative declarations.
Risk for industry.
FSANZ. Getting your Claim Right: A guide to complying with the Nutrition, Health and Related Claims Standard of the Australia New Zealand Food Standards Code. 2014. CFIA. Food Labelling for Industry. Making a Nutrient Content Claim. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrient-content/making-a-nutrient-content-claim/eng/1389906998230/1389907154252?chap=0#c3 Accessed April 11, 2016. FDA. CFR Title 21: Food
and Drugs. Subpart D—Specific Requirements for Nutrient Content Claims. Accessed April 8, 2016; FDA. CFR. Title 21: Food and Drugs Accessed April 11, 2016. . Accessed April 8, 2016; European Commission. Commission Regulation (EU) No 907/2013
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Where are We Now?
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Where are We Now? 100 g/d of Pulses and the Pulse Pledge
100 g or ½ cup per week
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Where are We Now? 100 g/d of Pulses and the Pulse Pledge: Regulatory Hurdles
1. Promotional activity
2. Food Products with Pulses
Associations Ingredient companies Food and pet food
manufacturers Growers Exporters Traders Primary processors
Foodservice providers Restaurants Retailers Organizations that are
promoting pulses to consumers, government, food industry and other target groups.
Packaged Goods that are 100% Pulse Ingredients Packaged Goods that have Multiple Ingredients Foodservice
Regulatory Constraints?
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International Food Regulations and the “Implied Health Claim”
Linking the Pulse Brand to Recommended Consumption of Pulses Could Elicit Regulatory Enforcement.
Recommended ½ Cup (100 g) ≠ the minimum per serving i.e. ¼ Cup or 25%: Nutritional/ labeling / claim implications?
Nutrition recommendations and the presence/absence of nutrition profiling across regions.
Inconsistent messaging between jurisdictions.
Complicated messaging and quantitative declarations.
Risk for industry.
FSANZ. Getting your Claim Right: A guide to complying with the Nutrition, Health and Related Claims Standard of the Australia New Zealand Food Standards Code. 2014. CFIA. Food Labelling for Industry. Making a Nutrient Content Claim. http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrient-content/making-a-nutrient-content-claim/eng/1389906998230/1389907154252?chap=0#c3 Accessed April 11, 2016. FDA. CFR Title 21: Food
and Drugs. Subpart D—Specific Requirements for Nutrient Content Claims. Accessed April 8, 2016; FDA. CFR. Title 21: Food and Drugs Accessed April 11, 2016. . Accessed April 8, 2016; European Commission. Commission Regulation (EU) No 907/2013
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Evolution of the Pulse Brand: An Identifier for Pulses
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International Initiative 2: The Pulse Brand
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Next Steps: Summary of Recommended Consumption Level of Pulses as a Peer Reviewed Manuscript
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Thank you Questions?