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Webinar
Webinar Introduction to Dairy Product Labeling
October 23-24, 2018 | 1:00 - 3:00 p.m. EST (each day)

IDFA is pleased to present its Introduction to Dairy Product Labeling webinar. This two-session training opportunity will provide you and your staff with the essential information you need to produce compliant and effective labels for your products. It will also provide important details on FDA’s new regulations revising the nutrition facts label and food serving sizes. The two sessions, “Labeling 101” and “New Nutrition Labeling Regulations and Claims” will be interactive, allowing for participant questions.

Dairy company staff must know the specific requirements of labeling dairy foods to avoid the waste and possible regulatory enforcement actions that result from mislabeling. Labeling claims also create new opportunities to market your products and drive sales.

Agenda
The Dairy Product Labeling Webinar Series will be offered in a two-day series format covering two sessions of two-hours each.

Day One
Tuesday, October 23, 2018
1:00 - 3:00 p.m. EST

Labeling 101

This session will give you a general overview of dairy labeling regulations. It will provide the history and jurisdiction for labeling regulations; requirements for the statement of identity, including flavor labeling and net quantity of contents statements; and ingredient declarations, including allergens and other labeling terms, such as Grade A, Kosher, and the Real Seal. We will also cover lactose free, gluten free and natural claims.


Day Two
Wednesday, October 24, 2018
1:00 - 3:00 p.m. EST

New Nutrition Labeling Regulations and Claims

This session will cover the basics of nutrition labeling based on FDA’s new regulations, including various nutrition facts formats, new dual column labeling, and revisions to the required and voluntary nutrients. We will explain the changes for declaring added sugars and dietary fiber. We will also review how to determine revised serving sizes ice cream, yogurt and some beverages. An overview of marketing claims that include nutrient content claims such as reduced sugar, lower sodium and high protein will be addressed.

 
Speakers

Cary P. Frye
Cary P. Frye
Senior Vice President, Regulatory Affairs
International Dairy Foods Association


Cary Frye leads the association's regulatory team covering the areas of food safety, food defense, federal standards of identity, labeling, international Codex Alimentarius standards, nutrition policy, environmental and worker safety. With extensive experience in dairy product processing and quality assurance, Frye has served IDFA member companies for almost 20 years, representing member companies on food labeling and standards of identity, ingredient technologies, nutrition and health issues, and product safety.

She is active on domestic and international regulatory issues. As an active participant of the International Dairy Federation, Frye chairs the United States affiliate to IDF and is a member of the IDF Standing Committee on Standards of Identity and Labeling. She has been active in international standard-setting, advising U.S. delegations on Codex standards and has served as the head delegate for IDF at the Codex Committee on Food Labeling. She has also served on the National Conference on Interstate Milk Shipments’ Executive Board and Liaison Committee and chairs the Conference’s Program Committee.

Her work has been published in professional journals and textbooks, including Dairy Processing and Quality Assurance and Manufacturing Yogurt and Fermented Milks, published by Wiley-Blackwell Publishing and Beverage Impacts on Health and Nutrition, published by Humana Press.


Michelle Albee Matto
Michelle Albee Matto
Principal
AM Food & Nutrition


Michelle Albee Matto is a registered dietitian with expertise in the areas of dairy food labeling, food regulation and nutrition policy. Her work focuses on dairy product standards of identity, food labeling, the federal nutrition programs, food allergens, and the Dietary Guidelines for Americans. In 2010, she started her own consulting business, AM Food & Nutrition.

Before 2012, Matto worked for the International Dairy Foods Association for eight years, most recently serving as the assistant director of nutrition and regulatory affairs. She has also worked at that Food Research and Action Center in Washington, D.C. She received her bachelor of science in nutrition at Russell Sage College in Troy, N.Y. and her master of public health degree in Nutrition from the University of North Carolina-Chapel Hill. Matto is a member of the Academy of Nutrition and Dietetics and the Institute of Food Technologists and is a past board member of the Washington D.C. chapters of the Institute of Food Technologists and the Society for Nutrition Education.


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