Food Labeling

Melissa DolanCommunication of Contemporary Issues

2/4/2016

How are labels made?

The Food and Drug Administration (FDA)

Responsible for ensuring proper labeling

All food manufacturers must abide by guidelines

Specific rules and guidelines Frequently change

Food Labeling Requirements

Placement of labels Accurate name Manufacturer Size requirements Geographic location of origin

Ingredient Lists

Must be in descending order, by weight “incidental” amounts not required to

be listed Genetically Modified Organism (GMO)

not required to be listed in U.S.

Nutrition Information

https://youtu.be/MrdCBqFYDyo

• Based on 2,000kcal per day diet

• Pay attention to servings

• Not the same for everyone

• Vitamins & Minerals: if 10% or more,

allowed to say ”good source”

• 20%or more, allowed to say ”excellent

source”

Allergen Information

The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA)

Major food allergens: milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans

Major allergens=90% of food allergies All other allergens/potential allergens

are not required to be listed Raw produce exempt

Health Claims• “Natural” - unregulated• “Organic”- regulated, must be

grown and manufactured without using pesticides, growth hormones, antibiotics

• “Free-range”- given option to go outside..

• “Gluten free”- may have never had gluten to begin with

• https://youtu.be/MaCKn-m1-Mk• http://fox6now.com/2015/09/28/fin

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Outside the U.S.• Ecuador

Mexico

United Kingdom

Ecuador

UK

• “Stoplight” color-coding to more easily tell which are within recommendedrange

Questions!