Fresh Meat Nutrition Labeling The Beef Industrys Perspective

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Fresh Meat Nutrition LabelingThe Beef Industrys
Perspective
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Mark Thomas, M.S.Vice President, Consumer
Marketing, NCBA
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Simplifying the meat case

• 70s Standardized retail meat cut naming system
• Industry-initiated naming program
• Continues today

• 80s 90s Meat Nutri Facts
• Industry-initiated retail nutrition information
  program
• Became current voluntary program

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Simplifying the meat case

• The effort continues
• Today
• Beef Made Easy
• 10,000 retail stores
• Support of FSIS Proposed Rule for Nutrition
  Information at the meat case

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Mary K. Young, M.S., R.D.Executive Director,
Nutrition, NCBA
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Proposed rule One step further

• Current label includes nutrients not present in
  meat
• Vitamin A - 0
• Vitamin C - 0
• Calcium - 0

• Proposed label should include meats significant
  nutrients
• Zinc
• B-vitamins B6, B12, niacin

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Natures great tasting multivitamin
A 3-ounce serving of beef contributes less than
10 percent of calories, yet supplies more than 10
percent of Daily Value for
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Beef is an Excellent Source of these nutrients
Beef is an Good Source of these nutrients
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Ground meats

• The marriage of Ground Meat Nutrient Labels and
  Lean/ Fat Nomenclature

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Ground meats

• Consumers get it
• 1994 and 2001 consumer research of lean/ fat
  nomenclature
• lean/ fat indicates composition
• Just like 1 and 2 milk

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