Kraft foods aims at healthy food
Under a rule change food makers can add more vitamin D3 to their cheese products
30/11/05 The Food and Drug Administration (FDA) made the rule change, effective 16 December, in response to an application by Kraft. The FDA is asking for written objections to the amendment to be submitted before 16 December.
The move by Kraft is part of a plan by the company to target the growing market for healthier foods. Kraft Foods is following a previously announced plan to cut calories, fats and sugar across its product line, end in-school marketing and re-examine portion sizes. Under the guidance of a global council of advisers, Kraft also said it will review the nutritional content of every product.
Before the rule change on vitamin D, milk products, which include cheese and cheese products, could be fortified with vitamin D at a level up to 89 International Units (IU) per 100 grams.
Kraft asked that the maximum amount of vitamin D permitted in certain natural and processed cheeses be increased to 81 IU vitamin D3 per 30 g, or almost three times the previous level.
The new limit would permit processors to add vitamin D at a level slightly more than 20 per cent of the recommended daily intake (RDI). Under the food regulations products containing 10 to 19 per cent of the RDI of a nutrient is allowed to carry a label claim such as "good source".
If the level is 20 per cent or more of the RDI, the food label may claim it is an "excellent source" of the nutrient.
The products include natural cheeses, processed cheese, cream cheese, and cheese spreads and dips. Hard grating cheeses with smaller reference amounts, such as Parmesan and Romano, and those defined by the standards of identity are not included in the rule change.
http://www.foodproductiondaily-usa.com/news/ng.asp?n=64222-kraft-vitamin-d-cheese
