Restaurants / Food Service

Silliker delivers innovative safety and quality solutions to better serve your customers safe and nutritional menu options.

Restaurant Nutritional Labeling Services
Passed into law on March 23, 2010, as part of the Patient Protection and Affordable Care Act, the Nutrition Labeling of Standard Menu Items at Chain Restaurants (Sec - 4205) establishes new regulations regarding mandated labeling requirements. Under this provision of the Act, restaurants and similar retail food establishments with at least 20 or more locations are required to provide "clear and conspicuous information" to consumers that:

- Declare the number of calories each standard menu item provides as it is typically prepared and present required calorie information in terms of suggested caloric intake in the context of an overall diet.

- Provide additional nutrition information upon consumer request. This information must include: Macronutrients per serving size or other unit of measure: calories, calories from fat, total fat, saturated fat, cholesterol, sodium, total carbohydrates, sugars, dietary fiber, and protein. Statements must appear on the establishment's menu and menu board informing consumers of the availability of this additional information.

 

As part of a “Nutrition Awareness Program” with National Restaurant Association Solutions (LLC), Silliker offers expert laboratory, technical, and information services to help companies comply with these requirements. Our chemists and R&D professionals can help you substantiate your nutrition claims, address analytical challenges posed by variables in your menu item preparation, and, if necessary, reformulate menu items to align with healthy eating lifestyles.


Silliker recommends that restaurants obtain nutritional information on menu offerings from a combination of laboratory analysis and databases. Because of the unique way the FDA defined trans fat, much of the database information on this analyte is not current. Vitamin A and Vitamin C are examples of nutrients that are potentially unstable during processing and cooking. A moisture test is also recommended to account for moisture loss of the food during cooking.

Click to learn more about Nutritional Labeling, Label Data and Restaurant Database Nutrient Calculation.
 
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