NEWS
05/04/1994

<TITLE>NEW RULES ON CALLING FOODS "HEALTHY" ISSUED FOR ALL FOOD PRODUCTS</TITLE>
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                                    Steve Kinsella (202) 720-4623
                                    Brad Stone     (202) 205-4144
          
NEW RULES ON CALLING FOODS "HEALTHY" ISSUED FOR ALL FOOD PRODUCTS

     WASHINGTON, May 4 -- The federal government today defined
the characteristics that can qualify processed foods to be
labeled as "healthy."

     The new label rules, issued jointly by the Food Safety and
Inspection Service of the U.S. Department of Agriculture and the
Food and Drug Administration, an agency of the  Department of
Health and Human Services, were designed to ensure consumers of
consistency when choosing processed food products, including
dairy products, meat, seafood, and poultry.

     "We believe consumers have a right to expect consistent
labeling on all foods," said Patricia Jensen, Acting Assistant
Secretary for USDA's Marketing and Inspection Services.  "We are
pleased that the two federal agencies have agreed on a single
approach to a problem that drew many different comments."  

     "Eating a healthy diet is a goal for millions of Americans
trying to take responsibility for their own well-being," said FDA
Commissioner David A. Kessler, M.D.  "These rules make that
easier.  When a food is labeled 'healthy,' people will know it's
low in fat and saturated fat and has restricted sodium."

     After May 8, FDA-regulated foods that use the word healthy
on their labeling for the first time will have to conform to the
definition.  FDA, which regulates all foods other than meat and
poultry, has set its compliance date for pre-existing products
for Jan. 1, 1996.  

     USDA is allowing meat and poultry processors and packers
until November 1995 to reformulate products and labels to meet
the definition.

     To qualify for the label description "healthy," the new
rules specify that food products must be low in fat and saturated
fat.  The rules also restrict the amount of cholesterol and
sodium.  For instance, individual products labeled "healthy,"
such as burritos or canned soup, are limited to no more than 60
milligrams of cholesterol per serving, and must meet definitions
for "low fat" and "low saturated fat" of no more than 3 grams and
1 gram, respectively, of each nutrient per serving.

     The new rules also specify that food products must contain
at least 10 percent of the Daily Value of either vitamin A,
vitamin C, iron, calcium, protein or fiber. 

                             -MORE-

                                            Page 2, "Healthy"

     For example, meal-type products, such as frozen entrees or
multi-course frozen dinners, must contain at least 10 percent of
the Daily Value of two or three of those nutrients, depending on
the type and size of the meal.   

     Sodium limits will be phased in.  Individual products
labeled "healthy" also must meet a sodium limit of 480 mg by Jan.
1, 1996, for FDA-regulated foods and in November 1995 for USDA-
regulated products.  Meal-type products must meet a sodium limit
of 600 mg by the same dates.  After Jan. 1, 1998, for FDA-
regulated foods and during November 1997 for USDA-regulated
products, maximum sodium levels drop to 360 mg for individual
foods and 480 mg for meal-type products.

      The term "healthy" can also be used on raw meat and poultry
products (such as beef round steak, tenderloin pork chops, or
skinless chicken breast) that meet USDA's definition for "extra
lean" -- less than 5 grams of fat, 2 grams of saturated fat, and
95 milligrams of cholesterol per serving and per 100 grams of
product.  FDA issued similar requirements for seafood and game
meats. 

      The USDA and FDA rules will be published next week in the
Federal Register.

     USDA's Food Safety and Inspection Service issued this
regulation to assist in carrying out its mission of ensuring that
meat and poultry products are safe, wholesome and accurately
labeled.
     
     FDA's action is in response to the mandate of the Nutrition
Labeling and Education Act of 1990 to ensure that claims used on
food are truthful and not misleading.

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