Bakers meet to discuss low-carb challenge

Low-carb foods continue to pose a major threat to grain-based food
producers, but bakers are not taking the challenge lying down.
Indeed, one grain-users association in America, the market hardest
hit by the low-carb phenomenon, has already set up task force to
address a number of issues.

The American Association of Cereal Chemists Low-Carb Task Force is to host a forum on 22 September to discuss the new regulations on low net-carbs currently being drawn up by US legislators in order to make sure that the voice of the industry most seriously affected by the diet regime is heard.

"The objective is to thoroughly draw out and map industry concerns regarding the development, regulation, and industry impact of low net-carb bakery and other food products, thereby ensuring that our industry's views are fully represented to the regulatory agencies during the deliberation process," explained Daniel Best, AACC Low-Carb Task Force chair.

Issues to be addressed include label claims, standards of analysis, promotional claims and nutritional validation, with the results written into a report to be shared with other industry planning groups in advance of an anticipated meeting on low net-carb issues with the Food & Drug Administration in early 2005.

"It is critically important that the grain-based foods industry makes its positions and concerns regarding low-carb labelling known prior to definitive decisions being rendered," said Steve Nelson, AACC executive vice president.

The forum format will feature an open discussion on regulatory, analytical, and related issues surrounding low-carb labeling, and will take place 8:30-11:30 on 22 September in San Diego, California. The forum is part of the joint meeting of AACC and the Tortilla Industry Association.

AACC is an international organization of 3,000 professionals who contribute to the research, development, and processing of grains and grain-based products.