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 Press Release
 For immediate release

 Contact: Jody Grider
 Phone: +1.651.454.7250
 E-mail: jgrider@scisoc.org

Invitation to Low-Carb Labeling Forum on September 22, 2004

St. Paul, Minn. (September 1, 2004) – The AACC Low-Carb Task Force invites representatives of the grain-based foods manufacturing and food ingredient supplier industries to participate in a forum to discuss their issues and concerns pertaining to impending “low net-carb” regulations.

“The objective is to thoroughly draw out and map industry concerns regarding the development, regulation, and industry impact of low net-carb bakery and other food products, thereby ensuring that our industry’s views are fully represented to the regulatory agencies during the deliberation process,” explains Daniel Best, AACC Low-Carb Task Force chair. Issues to be addressed include, but will not be limited to:

* Label Claims
* Standards of Analysis
* Promotional Claims
* Nutritional Validation

Results will be consolidated into a report to be shared with other industry planning groups in advance of an anticipated meeting on low net-carb issues with the Food & Drug Administration in early 2005. Individual comments or responses will remain anonymous in the report.

“It is critically important that the grain-based foods industry makes its positions and concerns regarding low-carb labeling known prior to definitive decisions being rendered,” emphasizes Steve Nelson, AACC executive vice president.

The forum format will feature an open discussion on regulatory, analytical, and related issues surrounding low-carb labeling moderated by AACC Low-Carb Task Force members Daniel Best, Sakharam Patil, and Stuart Craig.

The Low-Carb Labeling Forum will take place 8:30-11:30 a.m., Wednesday, September 22, 2004, in the San Diego Ballroom A at the San Diego Marriott Hotel & Marina in conjunction with the Joint Meeting of AACC and the Tortilla Industry Association.

AACC is an international organization of 3,000 professionals who contribute to the research, development, and processing of grains and grain-based products.



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