logo
Contact Our Team!
sales@imageteklabels.com
Call: 866-403-5223

Craft Brewers Face Added Nutritional Testing Expenses

Craft Brewers May be Forced into Big Beer Business

craft brewersCraft Brewers are at risk of incurring added manufacturing expenses. The Beer Institute, a trade association based in Washington, D.C. that represents brewers both big and small, as well as importers and suppliers to the beer industry, has recently published what it calls “The Brewer’s Voluntary Disclosure Initiative.”  The idea is for craft brewers and importers to voluntarily agree to disclose certain information to consumers – calories, carbohydrates, protein, fat, and alcohol by volume or weight on the product label. The Initiative also calls for listing all ingredients and a freshness date on either the custom label or secondary packaging or through a website reference or bar code.  In theory, this will allow consumers to make better-informed decisions.  Some consumers may appreciate having the information available, but others probably would rather avoid it. Think about it – do you really want to know exactly how many calories are in that beer?

Many of the big beer companies like Anheuser-Busch and MillerCoors have already agreed to follow these guidelines. This is not a surprise, since the Chairman and Vice Chairman of the Beer Institute are big shots with Anheuser-Busch and MillerCoors, respectively. But the more pressing reason is that starting in May of 2018, the FDA is requiring restaurants with 20 or more locations nationwide to disclose calories and other nutrition information for standard menu items, including beverages.  Many chain restaurants have been providing most of this information for some time, as the compliance date initially was set to be earlier but has been extended several times.

If a new or existing craft brewery seeks to distribute its beer to restaurants, it may need to factor nutritional testing into startup or business costs. The cost of testing a batch of beer to gather this information is estimated to be between $300 and $1,000. Small craft brewers may not be able to bear these costs without increasing their prices. Although craft beer offers on large chain restaurant menus are relatively few and far between, if an enticing opportunity arose for a craft brewer to sell its beer at such a place, it would miss that chance if it could not provide the required information to the restaurant. It is not yet clear what liability a brewer may have for providing erroneous information in this regard, but to avoid unnecessary risks brewers  will need to ensure their data is accurate. And consumers of craft beer may end up eating (drinking?) the cost.

For more information about craft beer and nutrition labeling visit thebeerinstitute.com. This article was published by JPSupra.com,  a daily source of legal intelligence on all topics business and personal.

2017 VRGA Convention & Exposition

2017 VRGA Convention & Exposition - Image Tek Digital Labels

ImageTek Labels is excited to announce that they will be exhibiting at the 2017 VRGA Convention & Expo exhibitor on April 28th at the Hilton Burlington, Vermont. This is a business-to-business event loaded with multiple networking opportunities over 2 days, with 8 information sessions and over 50 local and national exhibitors with quality goods and services at every price point for businesses of all sizes.

2-DAY CONVENTION & EXPO SCHEDULE

THURSDAY, APRIL 27 

  • 8:30 – 5:00 PM ServSafe® Certification Class & Exam – SOLD OUT
  • 6:00 PM Laughs at Vermont Comedy Club
  • 7:00 – 10:00 PM Brewery Hop: Switchback Brewery, Queen City Brewery, Zero Gravity Brewery, Citizen Cider & Foam Brewers
  • 9:00 PM Late Night at Nectar’s

FRIDAY, APRIL 28 

  • 9:00 AM – 3:00 PM Information sessions
  1. The Future of Healthcare in Vermont: Understanding the drivers of health costs & how it impacts you.
  2. How to Tackle Waste Regulation to be Compliant: What the Universal Recycling & Composting Law means for your business.
  3. Invest in Your Hiring Strategy: Learn how to recruit, hire and retain engaged and dedicated talent.
  4. Improving the Customer Experience: Creating unique experiences to increase customer growth and loyalty.
  5. Organized Retail Crime: Facts and Realities: What is the driving force of Organized Retail Crime & what tools and stories can help you prevent it from happening in your business.
  6. Smarter Energy Investing: Creative ways to save you money now while being an investment in your future.
  7. Maximizing Your Customer Base and Revenue in an Online World: Digital business strategies to attract customers to your website and your store.
  8. Social Media Strategies for Success: Quick tips for success at all experience levels.
  • 12:00 – 5:00 PM Tradeshow: Featuring 50+ exhibitors from local and national companies to answer your questions and provide quality solutions. Enjoy multiple raffle prize giveaways throughout the day and a GRAND PRIZE, product demonstrations, networking and so much more!Information Sessions & Tradeshow are FREE for members $10 for nonmembers or save 50% by registering online by April 21st.
  • 5:30 PM VIP Food & Beverage Pairing Workshop: Limited to 24 tickets. Presented by Farrell Distributing Cicerone Certified Beer Servers. This also includes your ticket to Vermonte Carlo afterwards.
  • 6:00 PM Vermonte Carlo: Network the night away with unlimited samples of local beer, cider, wine PLUS complimentary beverages, a cash bar, a buffet dinner and $250 of casino chips for a nigh of entertaining casino games.

Participating vendors will network with Retailers, Grocers, Specialty Food & Beverages Producers, Manufacturers and related Business Services Providers at this highly-anticipated annual event. Online registration is available at VRGA17.eventbrite.com. Follow Vermont Retail & Grocers Association on Facebook or #VRGA17 on twitter for the latest news.

Free Custom Samples on NEW Orders and 20% Off Your Purchase

Spring into Savings! (1)

There are all kinds of ways to take advantage of ImageTek Label’s Spring Savings Promotion! Whether you have a new seasonal label design, you’re introducing new products to an existing line or you’ve simply never done business with us,
you can cash in on quality labels!

FREE custom label samples on all first-time label orders & new designs! That would be our first-time, not yours.
If we’ve never printed your label design, you qualify.

If you place your order within 14 days of receiving your custom label samples you get 20% off your purchase.

No catch – just a deadline. All sample requests must be placed by 5pm on Friday, March 17, 2017.

To order your custom label samples, contact us at sales@imageteklabels.com or call (866) 403-5223.

Cheese Labels: A Producers Guide to Labeling

Cheese labeling has it’s own unique set of specifications set forth by the Department of Food Safety in the state of origin. Producers are challenged with not only creating a label thatCheese Labels provides brand identity and shelf appeal but also contains all the necessary components of a proper nutrition label. By following these guidelines, you will be able to produce a cheese product label that will meet food safety requirements with ease.

NAME OF PRODUCT: First, name your product with either a “Standard of identity” name, the common or usual name of the food or an appropriately descriptive term. The standard of identity must be used if the cheese fits the standard. Examples of standard of identity names include: Cheddar Cheese, Monterey Jack Cheese, Low-Moisture Part-Skim Mozzarella Cheese Common or usual names like String Cheese, Farmers Cheese, Farmers Pepper Cheese, Low-Moisture, Part-Skim Mozzarella Cheese. A semisoft cheese spiced or flavored standardized cheeses should be labeled with the spice at the beginning or the end of the cheese name. The spice or flavor name must not be between the cheese variety and the word “cheese”. Examples include Caraway Colby Cheese, Salami Cheddar Cheese, Colby Cheese with Caraway, Cheddar Cheese with Salami (the word cheese must be included in the name of the product). The name of the product must be in a type size that is 50 % the height of the largest print on the label and generally parallel to the base of the package. All words in the name need to be given equal prominence. You cannot make the word cheese or the variety of the cheese used stand out more than the rest of the name. Any optional ingredients that are required to be declared on the label should not be given greater prominence than the name of the food.

NET QUANTITY OF CONTENTS: Next, determine the quantity of your cheese product. The total quantity must be located on the front of the package (the principal display panel). This includes random weight packages. The quantity must be stated in US Customary (e.g., pounds and ounces) and metric units EXCEPT for random weight packages that are labeled at retail. These packages are exempt from the requirements for metric units. When a product exceeds 16 ounces, the net quantity of contents needs to be stated in the largest whole unit (e.g., pound, pint, quart, gallon) and the remaining ounces.

NUTRITION INFORMATION: Next, fill in your nutrition facts panel. The Full Format Nutrition Facts panel must be used on packages where the available labeling space is greater than 40 square inches. Single packs of slices, 6 ounce cups of shredded cheese, half moon blocks and large wedges are all package sizes that usually fit this size requirement. If there is less than 40 square inches of label space, the following are allowed in descending order of preference. 1. The column (vertical) display. The table at the bottom is replaced with a sentence stating, “Percent Daily Values are based on a 2,000 calorie diet.” 2. The tabular display 2. The linear (or string) format of the Nutrition Facts panel. Linear may only be used on packages when the package cannot accommodate a tabular display on any panel. Please note that cheese companies in particular are using the linear format with increasing frequency because they prefer how it looks on the label. This is undesirable and does not comply with NLEA requirements. The label is often designed this way because the companies do not want to use two labels. Remember that Nutrition Facts panels are based on the total available labeling space on the package. For cheese, this is the wrapped block minus the seams.

SERVING SIZE: Once you have completed your full nutrition panel, you must determine the serving size. The serving size could be measured in ounces or by a visual description must be used e.g. 1 ounce (28 g/about 1” cube). For random weight packages, the servings per container should be stated as “varied.” For exact weight packages, servings per container should equal the net weight divided by the serving size. The servings should be rounded to the nearest whole number except those that are between 2 and 5 servings should be rounded to the nearest 0.5 servings. Rounding should be indicated by the word “about.”

INGREDIENTS STATEMENT: In most cases, ingredients must be listed in descending order of predominance by weight (most to least). To learn more about whether your cheese qualifies foringredient statement exemptions click here. Cheese producers must use full standard of identity names and common or usual names of the ingredients. Common or Usual Names for Typical Ingredients Used in Dairy Products Ingredient Common or Usual Name skim milk, concentrated skim milk, reconstituted skim, and nonfat dry milk ” skim milk” or “nonfat milk”, concentrated milk, reconstituted milk, and dry whole milk “milk” bacteria culture “cultured ____”(the blank is filled in with the name of the milk used) sweet cream buttermilk, concentrated sweet cream buttermilk, reconstituted sweet cream buttermilk and dried sweet cream buttermilk “buttermilk ” whey, and concentrated whey are common ingredients. All sub-ingredients must be listed. Do not use extra words in the ingredient statement e.g. diced (as in diced peppers), whole (as in whole milk), fresh (as in fresh basil) All added colors result in an artificially colored food. No added color can be declared as “food” or “natural” color. Cheese cannot be called “natural” if it has annatto color. Food ingredients such as garlic, onion and celery cannot be included under the collective term “spice.” They must be listed individually. “Herb” and “herbs” can not be used as collective terms in an ingredient statement. Use the word “spice” or list all spices by name.

For more information about labeling cheese products, visit the Vermont Department of Agriculture. To learn more about having cheese label preprinted for wax and non wax coated products, contact ImageTek Labels.

* Article content was sourced by the T and Wisconsin Agricultural Department approved standards for cheese product labeling.

Health Food Labels Help Consumers Make Better Buying Decisions

Health Food Labeling is All the Buzz

 

As Non-GMO labeling debates line the airwaves,  cultural norms take a massive shift towards more natural food alternatives.  Consumers are reading health food labels now, more than ever before and food producers find themselves having to redesign their labels and packaging in an effort to keep their products relevant and stand out on grocery store shelves.health food labels and fda nutrition content

Recent studies show an shift in consumers purchasing trends, with more and more people making buying decisions based on the ‘healthfulness’ of a product rather than price and taste alone. In addition to these buying trends, many consumers find themselves shopping at specialty health food stores in an attempt to introduce themselves to more mindful products and a wider variety of health food options. So what does that mean for the food producers?

That is a question that has raised a lot of attention from not only food producers, but also health food retail buyers and the Food & Drug Administration labeling guidelines department. With more products making nutritional value claims, using labeling terms like Fat-Free, Light and All Natural, the label guru’s at the FDA realize that not all these claims do in-fact mean healthier food alternatives.

 

Health Food Label Guidelines and The FDA

 

In short, the Food & Drug Administration is looking for ways to tighten the health food compliance guidelines and differentiate health options from those masking themselves as mindful choices when they are in fact loaded with sugar and byproducts.

While it is important for producers to understand what types of health food factors influence buying decisions, it is imperative that they also understand what constitutes a valid health food claim and how to properly label their products. By doing so, not only are health food producers better able to design labels that help them sell their products but they are able to identify fraudulent products that might be intruding on their market share. In the long run, the more producers know and understand health food labeling guidelines, the easier it will be to communicate superior products to a health conscience audience.

 

Health Food Content Label Claims

 

Health food content label claims are made all the time. By simply opening your fridge, you are likely to find items claiming to be fat-free,fat free label claims low in sodium, or light. Unfortunately, consumers are learning that those claims don’t always mean a more healthy food product. Any item that is made by process, i.e.; engineered to alter the core ingredients of a whole food can only claim their products are ‘free’, ‘low’ or ‘without benefit of special processing, alteration, formulation or reformulation’; e.g., “broccoli, a fat-free food” or “celery, a low calorie food”. If the core whole food ingredient is not considered ‘fat-free’, or ‘low in sodium’, than the engineered byproduct through manufacture is not authorized to make the claim.

 

Health Food Nutrient Label Claims

 

Never mind content claims, what about nutritional value claims? How many times have you seen health food products that claim to cure you from certain ailments or prevent you from getting certain diseases by simple consumption of the product? The FDA has cracked down on these nutritional labels claims, mandating that health food labels use words like “may, could or might” on their labels to avoid giving the impression that their products alone are capable of overall better health or disease prevention.

An example of this would be a carton of milk. Not long ago consumers would see labels that claimed milk would “prevent osteoporosis” and “ensure strong bones”. Today, the same milk producers have traded in these broad label claims for more model statements like “adequate calcium throughout life, as part of a well-balanced diet” and “may reduce the risk of osteoporosis”.

 

For other examples or to learn more about health food labeling and FDA guidelines visit www.fda.gov. For questions related to health food labeling contact ImageTek Labels at sales@imageteklabels.com or by call (866) 403-5223.  You may request a white page on FDA labeling guidelines by clicking here.

 

 

 

 

 

 

 

 

 

Homemade Bakery Products Labels and Cottage Food Label Laws

Homemade Bakery Product Labels Must be Properly Designed & Labeled.

Home Producers are sprouting up all over the United States, due to Cottage Food Laws, a law allowing low-risk bakery products to be manufactured in domestic homes, for consumption and distribution to the general marketplace.  Many of the products you see at Farmer’s Markets are a direct result of Cottage Food Laws, and without these laws in place, producers would not be able to produce baked good at home and sell to a national audience.

However, it is not as simple as baking up tasty treats and putting a price on them; these baked good must be labeled correctly, to include Homemade Bakery Product Labelsingredients, weight by volume or ounces and manufacturer information per the Food & Drug Administration guidelines. In addition to listing the required FDA information, the label must identify the product and ideally, set the product apart in the marketplace.

Farmers markets and local farm stands are the perfect outlet for new to market producers to test out their products and variable label designs. They keep producers in touch with their local markets and allow them to learn more about what works and what doesn’t.  In addition, face time with consumers is the single most important step in launching a new product and these types of seasonal markets provide a great backdrop to building these new relationships.

As wonderful as these markets can be for your business, the competition is vast. The majority of new to market bakery producers will be there right beside you! That is why making sure you label your baked goods correctly and have a label design that ‘pops’ is crucial.  Digital labels  are the best choice for baked goods food producers for a variety of reasons, to include:

1.) You can print variable label designs without additional tooling and artwork charges. This gives you the advantage of trying different designs and choosing the labels that sell your products!

2.) Digital printing used UV cured inks. That means your labels will stand up to the sun, heat, and moisture that are common among seasonal Farmers Markets. Your labels will remain vibrant and resist the urge to curl or lift. You can feel confident that your products will remain intact and maintain the integrity of the brand you are working so hard to build.

3.) Digital printing is perfect for short runs, saving you the money you will need to build your business! Digital labels can be printed in batches as low as 100 labels. The days of having to buy thousands of labels at a time are over. You can benefit from a professional look and not break the bank!

Cottage Food Laws and How to Get Started:

Cottage Food Laws require producers to apply for the permission to manufacture baked goods in their home.  Once approved, producers must abide by specific label requirements. Producers, who do not meet these requirements, and are found selling baked goods with improper labeling will be subject to fines and/or legal action. The Cottage Food Label requirements are:

* Special notification that baked goods were made in a home kitchen. (The registration or permit number of cottage food operation).

* Ingredients used in the creation of the product in descending order of prominence by weight.

* Net quantity of the food product in English and metric units.

* A declaration of the use of any major food allergens, including but not limited to milk, eggs, fish, shellfish, tree nuts, wheat, peanuts & soybean.

* The common or descriptive name of the product being sold.

* The name, city and ZIP code of where the baked good was produced.

In addition to meeting Cottage Food Laws, producers must also meet the FDA label requirements, especially when making product claims like “Low Fat” or “Organic”. For more information about FDA label regulations click here.  It is important to remember that if a health claim is being made, all of the products nutritional information must be listed on the label, at all times.

 

Food Labeling for Food Producers Workshop

Food Labeling for Food Producers Workshop

Time: Thursday, January 16th, 2014 at 6:30 PM (pre-registration required)

Location: Food Venture Center 140 Junction Rd. Hardwick, VT 05843

Registration fee: Free Admission.  Includes course materials and light refreshments.

State and federal food labeling requirements can be very confusing for food producers and processors.  This seminar will help to clarify regulations for the food products most commonly sold by Vermont and NH food producers and processors.  State and Federal nutrition labeling laws will be explained and resources for product labeling approval will be provided. Other items such as UPC codes and label claims will also be reviewed.   In addition, a label media and product packaging open-forum discussion will be held at the end of the workshop for those who have label media, design or printing questions.   A variety of label media will be provided at close of class for participant review and product testing.

This workshop is designed to assist all food and/or beverage producers in labeling, compliance and design topics as they relate to their business.

About the presenter:  Alicia Baker, Marketing Coordinator with ImageTek Labels, works closely with food and beverage producers all over the country to meet label and nutrition compliance standards set forth by the FDA and other third party sources.   She will be presenting on Food Safety and Labeling topics on behalf of ImageTek Labels of Springfield, VT.   ImageTek Labels specializes in digital print labeling and compliance for food and beverage producers throughout the United States.

Who should attend? People interested in selling food or beverage products to consumers.

Registration: Register online by Friday,  January 10th by submitting your company name,  contact and phone number to abaker@pcmanufacturing.com

Questions: For more information on the course, please contact Alicia Baker at abaker@pcmanufacturing.com or call 802 885-6208 ext. 268. For additional information please visit www.imagetekdigitallabels.com

 

 

 

 

 

 

Food Labeling for Food Producers Workshop

ImageTek Labels partners with UVM to address State and Federal Labeling Requirements, Digital Printing and Specialty Media.

ImageTek Labels, a PCM Company, will collaborate with The University of Vermont to host a Food Labeling for Food Producers workshop at the UVM extension office in Brattleboro VT. The event will be held Thursday, April 18th, 2013 from 1-3:30 p.m., with same day registration available. The charge to register is $10 per participant and includes course materials, refreshments and label media kits.  This event is appropriate for all individuals interested in food production and packaging.

State and Federal food labeling requirements can be very confusing for food producers and processors. This seminar will help to clarify regulations for producing and packaging food products. A brief overview of the guidelines that apply to nutritional labeling will be addressed. In addition, an overview of digital label printing and harsh environment labeling i.e.; freezer storage and high temperature.

About The Presenters:
Londa Nwadike, PhD is the Food Safety Specialist with the University of Vermont Extension Service. She works with Food Processors throughout Vermont to improve the safety of their products, particularly value-added processed food products and meat.

Alicia Baker, Marketing Coordinator for ImageTek Labels works to educate and inform food producers about the regulations pertaining to food packaging and labeling. She is well versed in specialty food processing and package labeling and label printing best-practice techniques.

Who Should Attend? Anyone interested in selling food products in any venue.

Registration: Register online by April 16th at http://foodlabelingbr.eventbrite.com

Questions: For more information on the course, please contact Alicia Baker
at abaker@pcmanufacturing or call 802-885-6208 ext 268

*This project is supported in part by the Beginning Farmer and Rancher Development Program of the national Institute of Food and Agriculture, USDA, Grant # 2011-49400-30500

 

Nutrition Labels. A ‘How To’ for Food Producers.

Nutrition Labels and the agencies governing them can be pretty strict. Not only do the laws call out for  rigid label standards but buyers are becoming more label conscience. That means your nutrition label has to do more than list your ingredients, it needs to brand your product and set your product apart. Often times, we find food producers struggle with nutrition labeling. It doesn’t have to be complicated the trick is in knowing what type of nutrition label you need and where to find the information.   

There are three types of nutrition labels, those are…

1.)       The Basic Label – This label is a must have, no exceptions. It contains the Percent of Daily Value information like calories, serving size and fat content. These labels are almost always in a vertical format and plug ins are available to help you determine what percentage’s your products fall into. By adding your ingredients and serving information the values can easily be determined.

2.)       The Standard Nutrition Label – This is the basic nutrition labels with extra fields for ingredients and vitamin information. The difference between the standard layouts vs. the basic layout is the standard layout doesn’t just give you daily values; it gives you a list of the ingredients themselves. The Standard Label has become increasingly more popular as consumers become more health conscience.

3.)       The Deluxe Label – This label lists the daily food value’s, ingredients and value added information like allergen warnings, kosher information or QR codes to the nutritional pages on the producers website. It goes a step beyond what is in the ingredients and gives the consumer more information about the way the product is produced. This label is not mandatory. It is for the most socially responsible food producer, generally those who sell their products for health or moral production reasons.

ImageTek Labels can guide you through the label design process. Our team will custom print and deliver your order in just a few days. By using nutrition label generators you can create the artwork and get the nutritional guidelines for your product. If you’re concerned about special ingredients or production find out what the FDA says you cannot do. Or check out the FDA Nutritional Guidelines and USDA National Nutrient Database which profiles every food imaginable and calls out the nutritional values for use on food labeling.

This should help get you started with your nutrition labels or you can call ImageTek and let us help. We can quickly and easily get you going on how to design a nutrition label that meets the standards and have the printed labels at your door in a few days! Visit our Nutrition Labels webpage and find out more information about labeling your products.

Have questions? Great. Email Us and we will get back to quickly or call (802) 885-6208.

safe online casinos

5 Reasons You Should be Using Digitally Printed Labels for Food & Beverage Labeling

Digital Printing is the newest and most technologically advanced form of printing available today but it’s still surprising to me how many food and beverage producers I speak with that don’t know it exists. In addition, they really are not sure how their labels are manufactured at all and that’s okay, that’s the vendor’s job. However, there is a real value for food and beverage producers to be at least a little familiar with digital printing because of the huge advantages it has for their business and their bottom line.

Here’s a quick list of the benefits of digital printing and why it’s important to ask how your labels are being manufactured. In short, it will produce the best possible print, cost effectively and offer a more resilient label with superior color and clarity.

&

1.)    It’s Cheaper. Traditional printing, like flexographic and thermal transfer, requires expensive tooling to die cut and print your labels, digital labels do not. Therefore, you’re not incurring the charges for tools like dies and plates to get your label printed.payday loansThis has a direct impact on your cost per label and can save you hundreds of dollars in additional manufacturing expenses.

2.)    It’s Faster. No more extensive machine set-up, waiting for tools to be manufactured, pouring inks or running the same roll of labels several times through the press; Digital Printing cuts set up time in half and eliminates the need for tools and re-runs of the rolls to overlay colors and create images. The time savings directly affects your bottom line price, especially for short run projects with variable information.

3.)    Color & Quality. Digital Printing utilizes UV Inks. These inks are extremely durable and resistant to ultra violet light and most harsh environments. When mixed together (CMYK) they produce any color of the rainbow. No more having to match exact PMS (unless you want to),no more buying specialty inks just to match a color and no more fading and smearing when exposed to moisture or like enviroments.  

4.)    Flexibility. Another benefit of digital printing is that you get great flexibility over your labels, primarily for short runs or when there are several versions of the same label with minor changes such as the name or ingredients. Printing digitally means no more set up and break down of various machines for color changes or artwork changes and  no more struggling with trying to meet minimums for each version of the labels you need printed. These variable designs can be programmed to run one version after another, in line. It’s much faster, more affordable and influences your bottom line.  

5.)    Eco Benefits. Digital printing is more environmentally friendly. The inks generally have few fewer chemical additives. There is no need for tooling of film plates or the use of photo chemicals for clean-up which lessens the impact to the environment. Also, there is far less wasted material, meaning less material that reaches the landfills.  

The value of digital printing is undeniable and it’s important for business owners that they are using the most effective print methods possible while maintaining or often enhancing the quality of their labels. Digital Printing is overtaking offset printing in leaps and bounds and is considered a better value for those in the prime label industry. So, before you order your next set of labels, look into digital printing and make sure you’re getting the most from your labeling dollars.

spilleautomater online