On Sept. 27, the U.S. Food and Drug Administration (FDA) issued new Guidance for Industry on the use of the implied nutrient content claim “healthy,” which has exciting implications for almonds. Based on this new guidance, almonds can now use the term “healthy” in marketing and communications as well as packaging and point-of-sale materials.
In the past, almonds did not meet the definition of healthy because their total fat content per serving exceeded limitations set by FDA. Now in light of recommendations from the newest Dietary Guidelines for Americans reflecting the latest nutrition research, FDA has announced it has begun a process to redefine the term “healthy” as it applies to labeling food products.
FDA also issued a guidance document stating that effective immediately, it does not intend to enforce the current definition if certain criteria are met. The criteria are that:
- Foods must meet the “low fat” requirement (<3 g fat per serving) OR total fat must be primarily comprised of mono- and polyunsaturated fats. Mono- and polyunsaturated fat content must be declared on the Nutrition Facts Panel.
- Foods must contain at least 10% of the Daily Value for vitamin A, vitamin C, calcium, iron, protein, fiber, potassium or vitamin D. If using potassium or vitamin D to substantiate, the amount per serving must be declared on the label.
Almonds meet FDA’s new guidance as they contain primarily monounsaturated fats and provide 14% of the Daily Value for fiber. A 1-ounce serving of almonds contains 14 grams of total fat, of which 9 grams are monounsaturated and 3.5 grams are polyunsaturated, along with 4 grams of fiber.
The Almond Board commends the FDA for its decision to redefine the term healthy to reflect evolving science on dietary fat, and will be updating its messages and materials to reflect this new claim. ABC will develop and submit comments to the FDA to ensure all of the latest almond nutrition research and opportunities are addressed. Additional public comments can be submitted here through Jan. 26, 2017.
For more information, please see FDA’s Guidance for Industry and follow the Almond Board blog for ongoing updates on this issue.
