Food Labels

Food Labeling is something that all health conscience people pay attention to. The information on the label can help people make healthier choices, as well as inform them of what they are putting in their body. One of the things that we looked at this week was how strict the rules are for labeling a food as having "reduced fat" or "high fiber." The FDA makes guidelines for how companies are able to use these. A food that is "high" in fiber would have to be 20% or more of your daily value. A food that is "low" in fat, would have to be 5% or less of your daily value.

When a food is labeled as fat reduced, it has to follow another set of strict guidelines. These foods must have at least 25% less fat than what is regularly consumed. This is measured in RACC, or referenced amounts customarily consumed. Foods that are labeled as "Fat Free", "Sugar Free", or "Sodium Free," must have less than .5 g, 5mg, and .5 grams respectively. They are allowed to be marketed as "free," but they can add up when consuming multiple servings. 

In order for a food to be labeled "heart healthy", it must meet the requirements to be labeled as healthy below. 

Conditions for the Use of "Healthy"

	Individual Food	Seafood/Game Meat	Meal/Main Dish
TOTAL FAT	low fat	< 5 g fat /RACC & /100g	low fat
SATURATED FAT>
low sat fat	< 2 g sat fat /RACC & /100g	low sat fat
SODIUM	≤ 480 mg /RACC and /l.s.; or /50 g, if RACC is small	≤ 480 mg /RACC and /l.s.; or /50 g, if RACC is small	≤ 600 mg /l.s.
CHOLESTEROL	≤ disclosure level	< 95 mg /RACC & /100 g	≤ 90 mg /l.s.
BENEFICIAL NUTRIENTS	Contains at least 10% of DV /RACC for vitamins A, C, calcium, iron, protein, or fiber except: raw fruits and vegetables; or a single ingredient or mixture of frozen or canned single ingredient fruits and vegetables (may include ingredients whose addition does not change the nutrient profile of the fruit or vegetable); enriched cereal-grain products that conform to a standard of identity in 21 CFR 136, 137, or 139.	Contains at least 10% of DV /RACC for vitamins A, C, calcium, iron, protein, or fiber	Contains at least 10% of the DV /l.s. of two nutrients (for a main dish product) or of three nutrients (for a meal product) of vit. A, vit. C, calcium, iron, protein, or fiber.
FORTIFICATION	Per 21 CFR 104.20	Per 21 CFR 104.20	Per 21 CFR 104.20

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The FDA is also currently looking at food labels that would make some changes to the current system. Under the new label, the Calorie section would appear larger. This is done to make them stand out more. A second change that they are going to make is to have serving sizes that actually reflect what we are eating. This would change a food such as ice cream, and increase the serving size to one cup from half a cup. A third major change that is occurring is that labels will have a separate line for added sugar. This will make it easier for the consumer to see if the sugar is added, of if it is already in the food naturally.


When we go to France, we will be able to see how their food labels are similar and different. One different thing that many of their labels do have is the country or region of origin of the food. This is especially important for alcoholic products such as Champagne, and cheese products such as Parmesan. When we go to France we will be sure to keep an eye out for this on all of the foods, as well as look at the nutrition on their foods. It may be hard to read because of the different language, but we will figure it out.