The Complexity of Flavor Labeling
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The Complexity of Flavor Labeling

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Presentation Slides    Webinar On-Demand Video

The FDA food flavor labeling regulation has on occasion been called the most difficult regulation to understand. What is a natural flavor an artificial flavor and how is it possible to have an artificially flavored product whereas it contains only natural flavors? What is a “type flavor” and what is WONF?

This webinar will address:

  1. The definitions of natural flavors, artificial flavors and other relevant terms
  2. Flavor labeling for business to business products
  3. What to ask or check with the supplier of your flavor
  4. Flavor designations on the principal display panel of consumer products
Riëtte van Laack, Ph.D., J.D., Attorney, Hyman, Phelps & McNamara, P.C.
Riette van Laack

Riëtte van Laack, Ph.D., J.D., is an attorney with Hyman, Phelps & McNamara, P.C., a law firm that specializes in FDA regulatory matters. Riëtte counsels domestic and international clients on a broad range of regulatory issues regarding over-the-counter products. Riëtte’s practice focusses on all aspects related to food and dietary supplements, including those pertaining to food and dietary supplement labeling, advertising claims, organic regulations, and food ingredient safety.

Riëtte graduated summa cum laude from the University of Tennessee College of Law in 2004. She completed her undergraduate and graduate work in the Netherlands, obtaining a M.S. in Human Nutrition from the Agricultural University of Wageningen, and a Ph.D. in Meat Science from the University of Utrecht. Immediately before law school, she was a professor at the Department of Food Science and Technology at the University of Tennessee, where she taught food chemistry and meat science/muscle biochemistry and researched meat and poultry quality, including meat safety. Riëtte is admitted to practice law in the District of Columbia and Georgia.

For additional information or questions please contact Matthew Cariani at mcariani@ncausa.org

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