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  • Food Regulations / International Regulations /

    USA and Canadian Food Labelling and Composition

    Description

    This two-day modular course provides an overview of current USA and Canadian food labelling requirements, as well as detailed information on how food product formulations are regulated in these two countries. Delegates may attend each day individually if they solely want to focus on learning about either USA or Canadian legislation. Through an interactive approach and practical workshops, delegates will gain the ability to assess the acceptability of a product formulation and generate legal labels as well as identify potential labelling errors early in product development for products aimed at the US and/or Canadian markets. The course is ideal for specifications and NPD technologists, whilst meeting the needs of those new to regulatory compliance roles as well as staff with responsibility for label generation and sign off.

    The full course can be booked below. To book Day 1 or Day 2 separately, please contact the Training Team on T: +44 (0)1372 822314, E: training@leatherheadfood.com.

     

    Programme

    Please click on the tab in the blue bar above or follow the link to the programme for USA and Canadian Food Labelling and Composition.

    Who should attend?

    • New starters/returnees in regulatory compliance roles
    • Anybody in the food industry with responsibility for label sign off
    • Regulatory, NPD and Technical Managers who wish to ensure their knowledge is up-to-date
    • Food Industry Nutritionists with an interest in food law

    From this course you will

    • Gain an understanding of current food legislation in the USA and/or Canada related to food product formulation and labelling
    • Receive guidance on applying your knowledge in practice during workshops
    • Appreciate additional considerations such as differences in legislation between the USA/Canada and the European Union regarding controls on product composition, additive use and labelling claims
    • Consolidate your learning in workshop sessions

    Hotels

    Follow the link for further information on a variety of local hotels to suit all budgets.

     

    » Show prices in £ $

    Overview

    Programme

    Day 1 - USA Legislation on Food Product Formulation and Labelling

    08.30 Registration and Refreshments
    09.00 Course Welcome and Introduction including Group Exercise

    An introduction to the course together with a brief group exercise to gauge delegates’ knowledge.
    09.30

    US Regulatory Bodies

    An introduction to the various regulatory agencies involved in food policy making and enboth the regulation and enforcement of food sold in the USA.

    10.00
    Additives, GRAS Substances, Flavourings, Colours

    Understand how the US authorities regulated substances as ingredients and in the manufacture of food. With a guide of how to apply this knowledge to food product formulation compliance checks.
    11.00 Refreshments
    11.15 General Food Labelling Requirements

    Gain an insight into the main mandatory information which needs to be on the labels of food products marketed in the US.
    12.00 Food Product Formulation Compliance Workshop

    Led by Leatherhead’s Regulatory experts, this interactive session will teach delegates how to check the compliance of a product formulation against US food law, using relevant websites and practical examples.
    12.45 Lunch
    13.45
    Additional Labelling Considerations (including Food Supplements)
     
    Completing the pre-lunch labelling session, this talk provides further information on additional US labelling requirements for specific products such as irradiated food, bioengineered food and dietary supplements.
    14.15 Nutrition Labelling

    Considers the rules for displaying the US Nutrition Facts Panel, including the how to determine the serving size, formatting and presentation on food labels. Including an discussion of the proposed amendments (March 2014)
    15.00 Labelling Workshop with Refreshments

    An interactive session to help delegates apply the knowledge acquired in previous sessions on food labelling and nutrition labelling. Uses practical examples.
    15.45 Nutrition, Health and Structure/Function Claims

    Explains the US requirements for using nutrition, heath and structure/function claims, the different ways in which they are regulated, and how to ensure you claims are compliant.
    16.15 Sources of Information on US Food Law

    An interactive session to show how to find the most up to date and relevant resources for US food legislation,  amongst the wealth of information available.
    16.45 Close

    Day 2 - Canadian Legislation on Food Product Formulation and Labelling

    08.30 Registration and Refreshments
    09.00 Course Welcome and Introduction including Group Exercise

    An introduction to the course together with a brief group exercise to gauge delegates’ knowledge. A recap of topics covered on Day 1.  
    09.30 Canadian Regulatory Bodies

    An introduction to the various regulatory agencies involved in both the regulation and enforcement of food sold in the Canada.
    10.00 Food Additives, Flavourings and Processing Aids

    Understand how the above substances are defined and regulated in Canada and how this applies to food product formulation compliance checks.
    11.00 Refreshments
    11.15 General Food Labelling Requirements

    Led by Leatherhead’s Regulatory experts, this interactive session will teach delegates how to check the compliance of food additives in a product formulation against Canadian food law. Uses practical examples.
    11.45 Food Additive Workshop

    Led by Leatherhead’s Regulatory experts, this interactive session will teach delegates how to check the compliance of food additives in a product formulation against Canadian food law. Uses practical examples.
    12.45 Lunch
    13.45 Additional Labelling Considerations (including Food Supplements)

    Completing the pre-lunch labelling sessions, this talk provides further information on additional Canadian labelling requirements for foodstuffs, including irradiated foods, genetically engineered foods and Natural Health Products (food supplements).
    14.15 Nutrition Labelling

    Considers the rules for displaying the Canadian Nutrition Facts Table (NFT), including the how to determine the serving size, formatting and presentation on food labels. Including a discussion of the proposed amendments to the presentation and the differences between the US and Canadian panels.
    15.00 Labelling Workshop with Refreshments

    An interactive session helping delegates apply the knowledge acquired in previous sessions on food labelling and nutrition labelling. Uses practical examples.
    15.45
    Nutrition Content and Health Claims

    Explains the Canadian requirements for using nutrition, heath and structure/function claims on food. The types of claims that may be made and how to ensure you make compliant claims. 
    16.15
    Sources of Information on Canadian Food Law

    An interactive session to show how to find the most up to date and relevant resources for Canadian food legislation,  amongst the wealth of information available.
    16.45 Close

    Speakers

    Picture of Simon Linsley, Leatherhead Food Research Simon Linsley BSc. (Hons), Senior Regulatory Advisor, Leatherhead Food Research
    Simon graduated from the University of Warwick with a degree in Microbiology and Virology. Prior to joining Leatherhead, he spent two years working in a variety of roles with a top-20 FMCG brand. Simon advises on Indian, United States, Canadian, South African and Caribbean legislation.
    Mariko Kubo, Regulatory Manager, Leatherhead Food Research Mariko Kubo BSc (Hons) – Regulatory Manager
    Mariko is a Regulatory Manager at Leatherhead Food Research and has comprehensive knowledge in food legislation in several international markets including Australia, India, Japan and other countries in the Far East. She has a project management qualification and co-ordinates major multi-county projects on different regulatory subjects.   She is fluent in Japanese and German. Mariko joined Leatherhead Food Research in April 2009 and has a Bachelors degree in Public Health Nutrition awarded by Oxford Brookes University.
    Ana Machado, Regulatory Advisor, Leatherhead Food Research Ana Machado, MSc – Senior Regulatory Advisor, Leatherhead Food Research
    Ana joined Leatherhead Food Research in May 2012 and covers the Portuguese speaking markets (Portugal and Brazil). She graduated with a MSc in Quality Management, and she has a degree in Microbiology. Before joining the team at Leatherhead, Ana worked as a quality system auditor within the food industry.
     Nancy Angelopoulou, Regulatory Intern, Leatherhead Food Research Nancy Angelopoulou, MSc – Regulatory Intern, Leatherhead Food Research
    Nancy joined Leatherhead Food Research in May 2013 as a Regulatory Intern and covers the Greek speaking markets (Greece and Cyprus) as well as food legislation at EU level. She is an MSc graduate in Nutritional Sciences and worked in the food supplement industry prior to joining Leatherhead.
    Catherine Espeillac, Regulatory Advisor, Leatherhead Food Research
    Catherine Espeillac, MSc, PhD, Regulatory Advisor, Leatherhead Food Research
    Catherine is a Regulatory Advisor at Leatherhead Food Research covering food legislation in the UK, France, Belgium and Luxembourg.
    She has a Master degree in Food Science and Nutrition from the French institute AgroParisTech and a PhD in Molecular and Cellular Biology from University Paris V.
     Before joining the team at Leatherhead, Catherine worked as a technical support specialist at ThermoFisher Scientific.

    Locations & Pricing

    • Member Price
      £810.00 Plus VAT

      Non-Member Price
      £1,040.00 Plus VAT

      Leatherhead Food Research, Leatherhead, Surrey, UK from 08/10/2014 to 09/10/2014

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