Marketers, R&D groups and the legal system have grappled with issues of claims substantiation. Luckily, there is some regulatory guidance available to help answer the question of how much and what kind of claims support is required.
A recent ban of trans fat from restaurant foods by New York City’s (NYC) Board of Public Health broke new ground in the world of product development. While much of the food industry has devoted substantial efforts to removing or reducing trans fat levels, New York City now imposes a level of interference that many believe will do more harm than good.
Ever seeking to improve the nutritional quality of their diets, the consuming public has become well aware of the benefits of added calcium, omega-3 fatty acids, chromium picolinate, soy and a host of other nutrients. Yet, those consumers have proven unwilling to sacrifice taste and value. Communicating a nutritional value to the public can be a thorny issue; what more can be said?
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