alcohol beverages generally

It is likely that all beer, wine and spirits labels will change dramatically in the near future. TTB has been working on new rules since CSPI and other groups submitted a petition in 2003. The new rules would require a “Serving Facts” panel on every container. This panel would include a lot more information, such as the typical serving size, number of servings per container, calories, carbohydrates, protein and fat. Because this is a big, controversial change, TTB has received more than 18,000 public comments during the past few years. There are far too many comments for most people to review, and so we will highlight and summarize the most noteworthy comments here. The most recent proposal and comments are here. This is comment 16 in a series; to see others, click on the “serving facts” tag below. The Pennsylvania Liquor Control Board’s 2-page comment said:

1. the rule should provide that a standard serving is 1.5 fluid ounces for spirits, 12 ounces for beer and 5 ounces for wine.
2. the panel should explain that “a standard drink contains 0.6 fl. oz. of alcohol.”
3. the Serving Facts panel should show the amount of alcohol per serving.

By contrast, St. Supery Winery’s 1-page comment said:

1. the proposal is burdensome and would provide “no additional useful information to...

It is likely that all beer, wine and spirits labels will change dramatically in the near future. TTB has been working on new rules since CSPI and other groups submitted a petition in 2003. The new rules would require a “Serving Facts” panel on every container. This panel would include a lot more information, such as the typical serving size, number of servings per container, calories, carbohydrates, protein and fat. Because this is a big, controversial change, TTB has received more than 18,000 public comments during the past few years. There are far too many comments for most people to review, and so we will highlight and summarize the most noteworthy comments here. The most recent proposal and comments are here. This is comment 14 in a series; to see others, click on the “serving facts” tag below. FIVS is a woldwide organization for all sectors of the alcohol beverage industry, with several in the European Union. FIVS’ 3-page comment said:

1. The TTB proposal “has the potential to significantly increase the financial and logistical burdens on the global industry when there are alternative means to achieve the same ends with less detrimental impacts.”
2. A new analysis for every product, at something like $250 per analysis, could lead to large costs and delays. In some cases, producers may...

FDA said Truvia looks okay on December 17, 2008 and TTB approved this wine, with erythritol, a mere two days later. It is difficult to distinguish among erythritol, stevia, Truvia, rebiana and many other new sweeteners hitting the market. Erythritol seems to be a component of Truvia. Fooducate says erythritol is:

a sugar alcohol, a carbohydrate found naturally in various fruits and vegetables. Used in both Purevia and Truvia. It helps them mimic the texture and mouthfeel of table sugar.

Rebiana is:

the trade name for a stevia-derived sweetener developed jointly by the Coca Cola Company and Cargill. According to Cargill, rebiana is “the best tasting part of the stevia leaf.”

Truvia is:

Cargill’s consumer brand of Rebiana-based sweetener packs.

And Stevia is:

a South American Plant from the sunflower family, grown and used by locals for its sweet tasting leaves. Stevia Extracts are 200-300 times sweeter than sugar, but contain no carbohydrates (calories).

Cargill, finally, on its Truvia FAQ explains that erythritol “is a sugar alcohol, a carbohydrate found naturally in several fruits. Erythritol doesn’t lead to tooth decay, is safe for people with diabetes and in reasonable amounts does not lead to gastrointestinal side effects (in other words, no gas or bloating).”