Food Processing Assistance



On July 30-31, 2013, there will be a Food Labeling workshop at the Food Science Department at the University of Arkansas. The instruction will be delivered by 4 Oklahoma State University personal.
The cost is $300 which includes lunch, beverages and a notebook.
The Agenda is posted below.

The Food Science Auditorium (D1)  is located in the Food Science building north of the University of Arkansas campus out on “the farm). The address is 2650 North Young Ave, Fayetteville AR, 72704 for those who want to mapquest it. It will start at 8am on Tuesday, July 30. 
Please register by sending me your name, company, email address so we can reserve a seat and print a notebook. I will need to have all registrations by July 15 to determine if we have enough people interested and to know the number of notebooks to print.

Contact: Steven C. Seideman, Institute of Food Science & Engineering, University of Arkansas, 2650 North Young Ave., Fayetteville, AR 72704, 479-575-4221, FAX: 479-575-2165, or e-mail:


Registration: You are encouraged to register by July 15, 2013. The University of Arkansas has a $300 registration fee to cover the cost of facilities, materials, speakers, and breaks. Seats are limited; please submit your registration as soon as possible. Course space will be filled in order of receipt of registration. Those accepted into the course will receive confirmation. Registration will close after the course is filled. Registration at the site is not guaranteed but may be possible on a space available basis on the day of the public workshop beginning at 8 a.m. The cost of registration at the site is $350 payable to: "The University of Arkansas." If you need special accommodations due to a disability, please contact Steven C. Seideman (see Contact above) at least 7 days in advance. You can register by either filling out the online registration form or the mail-in registration form. If you use the online registration form, please bring a check or money order to the workshop. If you use the mail-in form, please complete the form and submit along with a check or money order for $300 payable to the "The University of Arkansas." Mail to: Institute of Food Science & Engineering, University of Arkansas, 2650 North Young Ave., Fayetteville, AR 72704.

Draft Agenda (Subject to Change):

July 30 & 31, 2013
University of Arkansas


Day 1

8:00 - 8:30 a.m.  Registration

8:30 - 8:45 a.m.  Welcome and Introductions
Steve Seideman, Food Science Extension Specialist, UA

8:45 - 9:15 a.m.  Laws, Regulations and Guidance Documents
Chuck Willoughby,Business Planning and Marketing Relations Manager,FAPC

9:15 - 10:00 a.m.  Mandatory Label Elements
Andrea Graves, Business Planning and Marketing Specialist, FAPC

Statement of Identity
Statement of Net Contents
Statement of Ingredients
Name and Place of Business of the manufacturer, packager, or distributor

10:00 - 10:15 a.m.Break

10:15 - 11:00 a.m. Food Allergen Labeling
Andrea Graves

The Big Eight
Gluten Free

11:00 – 12:00 p.m. Nutrition Labeling
Dr. Darren Scott, Food Scientist/Sensory Specialist, FAPC
Nutrition Fact Panel
Simplified Format

12:00 – 1:00 p.m. Lunch

1:00 - 2:00 p.m.    Claims on Labels
Dr. William McGlynn, Horticultural Products Processing Specialist, FAPC
Nutrient Content Claims
Health Claims

2:00 – 5:00 p.m.  Label Design Group Exercise
Andrea Graves


Day 2

8:30 - 9:45 a.m.  Exercise Group Presentations for Labeling Exercise

9:45 - 10:00 a.m.  Break

10:00 - 11:00 a.m. Special Labeling Issues
Chuck Willoughby,Business Planning and Marketing Relations Manager
Labeling for refrigerated foods
Use of “fresh”
Use of “natural”
Use of “organic”
Novel food ingredients
Bio-engineered foods label guidance
Current topics on food labeling

11:00 - 12:00 p.m.  Lunch

12:00 - 1:00 p.m.   Labeling of Special Cases
             Dr. William McGlynn
           Labeling elements exemption
For small businesses
For bulk foods
Through written agreements
Through temporary marketing permits
Using hang tags
Using sticker labels
Egg labeling
Juice labeling

1:00 – 2:00 p.m. Basic USDA-FSIS Regulations
                                Chuck Willoughby

2:00 – 2:30 p.m. Information Resources, Additional Workshops and Assistance
Steve Seideman

2:30 – 3:00 p.m.   Evaluations and Adjourn