Food Science and Technology
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Companies and individuals who process and sell food must provide a Nutrition Facts label (NFL) on their food products. However, the technical aspects of creating an NFL and meeting federal and state regulatory requirements have always challenged small and very small processors. The FDA mandates that most packaged food products bear an NFL to inform consumers of the nutritional value of the product. The FDA website provides comprehensive detail on federal regulations, but the wealth of regulatory information appears complex and overwhelming to owners of small and very small companies.
This bulletin provides a simplified guide to understanding NFL components, formatting, regulatory exemptions to labeling requirements, and answers to general questions on creating a complete and accurate NFL. The topics covered are based on questions frequently received by UGA Extension Food Science on creating NFLs for small and very small food processing companies.
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B 1438
Is Your Label Gluten Free?
With the increased demand for “gluten-free” products in the market place, food processors and manufacturers have started to develop more and more better-tasting and nutritious food products that are also gluten-free. However, the federal food labeling regulations for gluten-free products can be very confusing for small food processors and new food product entrepreneurs.
The purpose of this bulletin is to assist small food processors and food entrepreneurs in their understanding of the FDA labeling requirements for putting “gluten-free” on the label of packaged food products. The authors do not claim interpretation or replacement of any other federal or state regulations about labeling requirements.
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This bulletin is written to provide some of the basic information required to make various types of sausage. It is for those who enjoy good homemade sausage and who wish to obtain the greatest satisfaction from the trimmings and variety meats generated from farm slaughtered livestock or the results of a good hunt.
The recipes listed in this publication collected from various sources and have been prepared and tested. They are suitable for beginners and experts alike. Also included is information on the history of sausage making, sausage types and ingredients, sausage making equipment and procedures, and food safety concerns and procedures.
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This is an in-depth publication covering Culture and Varieties,
Soils and Fertility, Irrigation, Sprayers, Diseases, Insect Management, Weed Control, Food Safety and Sanitation, Harvest/Post-Harvest and Waste Management, Marketing, Production Costs, and Organic Production of commercial snap bean production in Georgia.|
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C 717
Winemaking at Home
This publication provides essential material and detailed instructions for successfully making wine at home. The information is designed for beginners who do not know where to begin and for experienced amateurs who run into difficulties.
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