Export to US and Canada from UK - back of pack information/packaging
hi
my company makes gluten and milk free cookies/biscuits/cakes/muffins/tarts etc.
our main market is UK and Europe
We have been offered an opportunity to export to US and Canada
Can someone point me in direction, or maybe there is a guideline somewhere for companies like ours, to say what we have to do to comply with proper legislation regarding packaging and information for consumers?
I know there is a difference when its one time off sale or number of units or turnover is below some amounts.
we have previously send some products and what we did to comply was only application on the front of the pack proper label with format of the weight and we covered nutrition table as it is different than in US.
thank you in advance
karina
Here is the information to get you started on Canadian Regulations
http://www.inspectio...0/1323715949260
NOTE: there are huge changes happening effective January 15 2019
http://www.inspectio...6/1526656151476
thank you
have been reading this website and legislation all day and only found info regarding weights and name haha
started to appreciate EU legislation after a glance on US one
karina
LOL, the FDA website is a very confusing jumble of information!
www.fda.gov/food/guidanceregulation/importsexports/importing/ For general import information on importing to US
ww.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006828.htm Labeling information
Hi Karina
We have a client who exports gluten free items to the USA.
We have not had any serious problem with meeting the FDA requirements on pack copy.
The issues we have had to deal with are:
1. Gluten Free Certification
2. Meeting FSMA
A decision was made to go for the GFCO gluten free certification which is widely accepted in the USA
It is a more stringent standard that the EU requirements and operates at a max 10ppm of gluten in the product and all ingredients
There is annual audit arranged through GFCO in the USA, our auditor came from Israel as the nearest
To meet FSMA we added the FSMA voluntary module to the BRC standard
Part of this was ensuring the Technical Manager was sufficiently trained to be qualified as the PCQI
We didn't go down the specific PCQI training course but went to L3 HACCP and L3 Food safety as more than equivalent
reds
Dear Ian
thank you for the information
we have been approached by US retailer interested in our products
dont think there will be much help from them and we have to be proactive to get customer ourselves
My main issue at the moment is the packaging
do we have to create separate one for US market or EU compliant will be accepted?
keeping in mind differences in nutrition information mainly and French translation for Canadian market
In regards to gluten free certification, we have voluntary AOECS module added to BRC audit and we are dedicated site.
Technical Manager and I (technical assistant) - we both have level 3 HACCP and I cant see a problem with doing another training :)
trying to solve one problem at a time ...
For labeling in the US. I would convert to the new nutrition facts label now. You would have until 2020 or 2021 depending on your size.
For labeling in the US. I would convert to the new nutrition facts label now. You would have until 2020 or 2021 depending on your size.
thank you for this
if we are entering the market we can as well create the label that complies with new legislation
all the best
karina
Here is the information to get you started on Canadian Regulations
http://www.inspectio...0/1323715949260
NOTE: there are huge changes happening effective January 15 2019
http://www.inspectio...6/1526656151476
Hi Scampi! I have found your information very helpful. But I am struggling to find the up-to-date Compendium of Templates for “Nutrition Facts” Tables, to find tables size measurements. I have only found the old compendium - attached.
Do you have any additional information that may help me?
Thank you in advance.
Cristina
This was just published in April of this year.
Should help
http://www.inspectio...60532540?chap=0
and this