Facebook Twiter Goole Plus Linked In YouTube Blogger

Food Label Meanings

There is a lot more then the label tells.

Previous SubjectNext Subject

1. Imitation
Food Lable Nutrition Facts A food that looks like another food but isn’t made of the same stuff is an imitation, right? Not quite. It only has to be labeled as “imitation” if it has a lower amount of protein or some other essential nutrient than the food it’s trying to look like. 

How to Understand and Use the Nutrition Facts Label (wiki)

FDA Labeling
What Labels should tell you
Food is not just the sum of its nutrients. It is time to rethink nutrition labeling
Labels (how not to use)
Food Labeling Requirements
Food Testing Laboratory

Scio is a Pocket Molecular Sensor that Tells You What's Really in the Food like calories, and sugar and fat.

2. Free
If it’s free of fat, or sugar, or Salt, it doesn’t mean that not one trace of those things is to be found in it. The FDA evaluates certain terms with reference to a typical portion size known as an RACC (reference amounts customarily consumed per eating occasion). An RACC of eggnog, for example, is ½ cup. For croutons, it’s 7 grams, and for scrambled eggs, 100 grams. To be labeled “free” of calories, the food must have less than 5 per RACC. For fat and sugar, less than .5 grams. For sodium, less than 5 milligrams. Also, the food must somehow be processed to be “free” of those things in order to get the simple “free” label. You can’t have “fat free lettuce,” only “lettuce, a fat free food.” Grocery Labels Explained - Info-Graph.

3. Low
Low is also defined with respect to set portion sizes and varies with whether it refers to calories, fat, or sodium. For fat it’s less than 3 grams. For calories, it’s less than 40, unless it’s a prepared meal, in which case it’s 120 per 100 grams. Saturated fat and cholesterol have specific “low” values as well.  Processed Food Dangers

4. Reduced/less
Sometimes manufacturers want to make a relational claim about a food—not just that it’s “low” in some substance, but lower than it usually is (which may mean it doesn’t meet the standard for “low” at all). Relational claims are evaluated with respect to a reference food. A reference food should be the same type of food (chocolate ice cream compared to other chocolate ice cream) though the numbers against which the “reduced” claims are compared can be an average of the top three brands. The “reduced” substance must be less than 25 percent of what it is in the reference food.

5. Light
Light (or lite) is also evaluated with respect to a reference food, and a rather complicated set of conditions is taken into account for different substances. For example, if a “light” product has more than half of its calories from fat, the fat must be reduced by half per reference serving amount. If less than half its calories come from fat, it can be “light” if the calories per serving are reduced by 1/3. Sometimes foods that meet “low” requirements can also be labeled as “light.” “Lightly salted” should have 50 percent less sodium than a reference food.

6. High
Our food labels don’t only brag about low levels of the bad stuff, but also about high levels of the good stuff. “High” (or “rich in”) means that the food has 20 percent or more of the recommended daily value for that nutrient per reference serving.

7. Good source
“Good source of” is a little lower than “high.” A food with this label should have 10 to 19 percent of the recommended daily value.

8. More
Below “good source” is “more,” “fortified,” “enriched,” “added,” “extra,” or “plus.” A food with 10 percent of the recommended daily value can use one of these, but it only applies for vitamins, minerals, protein, fiber, and potassium.

9. Lean
“Lean” applies to seafoods or meats that have less than combined specified levels of fat, saturated fat, and cholesterol (10g, 4.5g, and 95mg, respectively).

10. Healthy
To qualify as “healthy,” a product must meet the “low” standard for fat and saturated fat, another standard for sodium and cholesterol, and it must have at least 10 percent of the recommended daily value for a range of nutrients. 
What Does Organic Mean?

11. Natural
After years soliciting suggestions and considering comments on the question of what “Natural” should mean, no useful consensus could be reached, and the FDA decided to forgo establishing an official definition. Though it hasn’t issued rules for the use of “natural,” it endorses the general understanding that it implies nothing artificial or synthetic has been added that would not normally be expected to be added. Natural Ingredient 

Natural Foods are widely used terms in food labeling and marketing with a variety of definitions, most of which are vague. The term is often assumed to imply foods that are not processed and whose ingredients are all natural products (in the chemist's sense of that term), thus conveying an appeal to nature. But the lack of standards in most jurisdictions means that the term assures nothing. In some countries, the term “natural” is defined and enforced. In others, such as the United States, it is not enforced.

Natural is existing in or produced by Nature; not Artificial or Imitation. Existing in or in conformity with nature or the observable world; neither supernatural nor magical. Functioning or occurring in a normal way; lacking abnormalities or deficiencies. In accordance with nature; relating to or concerning nature. Free from artificiality.

Holistic Foods

Food Allergy is an abnormal immune response to food. The signs and symptoms may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure. This typically occurs within minutes to several hours of exposure. When the symptoms are severe, it is known as anaphylaxis. Food intolerance and food poisoning are separate conditions. Allergic

Food Additive are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.

Food Preserving What is the difference between Peak Quality and the Expiration Date?

Food Chemistry 

"Labels do not say that we have completely defined something, it's more of a temporary marker until we have more information."

FDA Regulates 80% of our Food, but it is easily corrupted and exploited.
Why nobody knows what's really going into your food (youtube)  
Generally Recognized as Safe (wiki)   GRAS   
Food Safety

Companies have added thousands of ingredients to foods with little to no government oversight. That's thanks to a loophole in a decades-old law that allows them to deem an additive to be "generally recognized as safe" — or GRAS — without the U.S. Food and Drug Administration's blessing, or even its knowledge.

50 Secrets Food Manufacturers Don’t Tell You That Could Change the Way You Eat


75 Additives & 25 Food Products

Potassium Bromate (wiki)

Ingredients found in Campbell's Chunky Classic Chicken Noodle Soup

Meanings - Labels - Translation - Interpret

The Thinker Man