On The Menu’s predictions for 2008:

10. Heart healthy food. An old standby, heart healthy stays in the ranks. America’s number one cause of death is still heart disease. We expect to see continued labeling of heart-healthy (low-fat, trans fat free, lower sodium, high-fiber) foods and menu items.

9. Fair trade food. People will give more attention to how food is produced and give ethical consideration to their purchases.

8. Medicinal food. Watch for foods promoting digestive health, brain function, weight management and beauty.

7. 100 calorie snack pack food. We’ll see more convenience food individually packaged based on the caloric content.

6. Gluten- and allergen-free food. In the three years since we began helping restaurants create gluten-free menus, we’ve seen this trend take off. It’s a win-win for food companies and their customers. Note: FDA’s final definition for “gluten-free” will be announced later this year.

5. Healthy kids’ food. Efforts gain momentum to address the obesity epidemic among children. School and restaurant meals will offer healthier choices. Foods marketed to kids will emphasize less sugar and fat, more whole grains and real fruits and vegetables.

4. Local, sustainably grown food. Organic will continue to be big, but emphasis will be on locally grown foods from sustainable farms.

3. Nutrient dense, real, whole food. Foods that are fortified will fall out of favor to foods that have been minimally processed and are naturally nutrient dense. Manufacturers will make efforts to produce foods free of hydrogenated oils, artificial colors and flavors, high-fructose corn syrup and preservatives.

2. Whole grain food. Not to be found just in bread; we expect to see more whole grain pastas, cereals, crackers and cookies join the movement (no pun intended).

1. Marketing of restaurant food. Nutrition information on restaurant foods will be expected by customers who are more mindful of their eating. Legislation continues to grow in this arena. In Colorado check out the Smart Meal Seal. We believe 2008 is just the tip of the iceberg (pun intended).

In 2004 the Food Allergen Labeling and Consumer Protection Act (FALCPA) was enacted to address the labeling of foods that contain certain food allergens. As of January 1, 2006 all packaged foods regulated under the U.S. Food and Drug Administration (FDA) must comply with FALCPA’s food allergen labeling requirements. Note: foods regulated under the USDA are not required to follow the FALCPA’s requirements. FALCPA defines eight major foods or food groups that account for 90 percent of all food allergies. Allergen identification is required if a food product contains an ingredient or protein derived from any of the following eight allergens.

• milk
• egg
• wheat
• peanuts
• soybeans
• tree nuts
• fish
•  Crustacean shellfish

Three of the eight allergens are food groups (tree nuts, fish and Crustacean shellfish) and require further specification. Tree nuts must be declared by the type of nut, such as almonds, walnuts or pecans. Fish and Crustacean shellfish must declare the species. For example, fish might be declared as salmon, halibut or cod and Crustacean shellfish might be declared as shrimp, lobster or crab. When declaring an allergen it is acceptable to list the allergen in either singular or plural form (i.e. “walnut” and “walnuts” are both correct). Soybeans can be identified as “soybean,” “soy” or “soya.” The eight major food allergens can be identified in either the ingredient statement or in a “Contains” statement. Either statement must clearly identify all allergens present in the food product. Allergens must be identified on allergen-containing ingredients where the food source is not apparent. For example, on ingredients like “modified food starch” (if it comes from a wheat source) or “whey” the allergens to be declared are “wheat” and “milk.” 

Below are two examples of how to properly identify allergens.

Ingredients: Peanut butter (peanuts, salt), oats, sugar, soybean oil, whey (milk). 

Ingredients: Peanut butter (peanuts, salt), oats, sugar, soybean oil, whey.

Contains: Peanuts, soybeans and milk.

For more information on allergen identification please contact On The Menu, LLC – nutrition consultants to the food industry.