e x t e n s i o n . u s u . e d u

What’s in Your Food?Understanding Food Labels

Karin Allen, PhDFood Quality & Entrepreneurship

SpecialistUtah State University Extension

e x t e n s i o n . u s u . e d u

What is a Food Label?

e x t e n s i o n . u s u . e d u

What is a Food Label?

e x t e n s i o n . u s u . e d u

What is a Food Label?

e x t e n s i o n . u s u . e d u

Parts of a Food Label

Primary Display PanelInformation

Panel

e x t e n s i o n . u s u . e d u

Principle Display Panel

e x t e n s i o n . u s u . e d u

Statement of Identity

• Many foods have a legally established name that must be used [CFR21 §101.3]

• All others must use “common or usual name”

• Other requirements include:– Form of food (e.g. sliced, cubed,

crushed)– “Imitation” if lower protein, vitamins,

minerals– “___% Juice” for any drink showing fruit

or vegetables on the label

e x t e n s i o n . u s u . e d u

Title 21 Lists Standards of Identity for:

§ 131 Milk & cream§ 133 Cheese§ 135 Frozen desserts§ 136 Bakery products§ 137 Cereal flours§ 139 Macaroni & noodles§ 145 Canned fruit§ 146 Canned fruit juice§ 150 Jellies & preserves§ 152 Fruit Pies§ 155 Canned vegetables

§ 156 Vegetable juices§ 158 Frozen vegetables§ 160 Eggs & egg products§ 161 Fish & shellfish§ 163 Cacao products§ 164 Tree nuts & peanuts§ 165 Beverages§ 166 Margarine§ 168 Sweeteners & syrups§ 169 Dressings & flavorings

e x t e n s i o n . u s u . e d u

Information Panel

Nutrition Facts Panel

Ingredient Statement & Allergen information

Producer Name & Address

e x t e n s i o n . u s u . e d u

Nutrition Facts Panel

e x t e n s i o n . u s u . e d u

Nutrient Content Claims

• Statement regarding level of specific nutrient

e x t e n s i o n . u s u . e d u

FDA Approved Health Claims

• Supported by Standard Scientific Agreement

• Accurately represent science behind a nutrient-disease relationship

• Stated in context of total daily diet• Food must be a good nutrient source

e x t e n s i o n . u s u . e d u

Other Types of Claims

• Qualified Health Claims– Has supporting science, but not SSA–Must not be misleading to consumer

• Structure / Function statements– Relates nutrient to a body structure or

function– Do not need FDA approval– Cannot mention specific diseases

e x t e n s i o n . u s u . e d u

FDA Crackdown

e x t e n s i o n . u s u . e d u

e x t e n s i o n . u s u . e d u

e x t e n s i o n . u s u . e d u

e x t e n s i o n . u s u . e d u

Back to the Information Panel…

Nutrition Facts Panel

Ingredient Statement & Allergen information

Producer Name & Address

e x t e n s i o n . u s u . e d u

Allergen Statement

e x t e n s i o n . u s u . e d u

Ingredient Statement

• Ingredients must be listed in order by weight

• “Spices”, “Natural Flavor” or “Artificial Flavor” can be grouped to save space – Except: onion/garlic/celery items, salt, and

MSG

• Certified colors must be specified– “Red 40” or “FD&C Red 40”

• Must list function of any preservatives– “Ascorbic Acid to promote color retention”

e x t e n s i o n . u s u . e d u

If you are what you

eat…

how well do you know yourself?

e x t e n s i o n . u s u . e d u

What am I?

INGREDIENTS: PASTEURIZED MILK, LIVE CULTURES, SALT, ENZYMES

e x t e n s i o n . u s u . e d u

What Am I?INGREDIENTS:

MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

e x t e n s i o n . u s u . e d u

Why are Additives Used?1. To maintain product consistency.

2. To improve or maintain nutritional value.

3. To maintain palatability and wholesomeness.

4. To provide leavening or control acidity/alkalinity.

5. To enhance flavor or impart desired color.

e x t e n s i o n . u s u . e d u

1. To maintain product consistency.

• Emulsifiers–Mono and Diglycerides, Lecithin

• Thickeners– Alginates, Pectins, Gelatin, Gums

• Anti-caking agents–Magnesium silicate, Calcium stearate,

Cornstarch

e x t e n s i o n . u s u . e d u

2. To improve/maintain nutritional value.

• Vitamins– Vitamin C, Thiamin, Folic Acid, Niacin

• Minerals– Iron, Calcium

• Chelators– EDTA, Potassium phosphate, Sodium

diacetate

e x t e n s i o n . u s u . e d u

3. To maintain palatability and wholesomeness.

• Antimicrobials– Propylparaben, Sodium benzoate,

Sodium propionate

• Antioxidants– BHA/BHT, Propyl gallate, Ascorbic acid

e x t e n s i o n . u s u . e d u

4. To provide leavening or control acidity/alkalinity.

• Acidulants– Citric acid, Malic acid, Fumaric acid,

Acetic acid

• Buffers / Acidity controllers– Calcium citrate, Phosphates, Sodium

carbonate

• Leaveners– Sodium bicarbonate, Calcium

phosphates, Sodium aluminum sulfate, Glucono-d-lactone

e x t e n s i o n . u s u . e d u

5. To enhance flavor or impart desired color.

• Sweeteners– Corn syrup, Fructose, Aspartame (non-nutritive)

• Flavor Enhancers– Monosodium glutamate, Salt, Disodium inosinate

• Natural Colors– Annatto extract, Caramel, Carmine, Paprika

• Artificial (approved) Colors– Blue 1 & 2, Green 3, Red 2, 3 & 40, Yellow 5 & 6,

and their lakes

e x t e n s i o n . u s u . e d u

Plus Thousands More…

• Over 3000 substances monitored by FDA

• “EAFUS” list– Everything Added to Food in the United States

• Lists additive chemical name and reference to regulatory informationhttp://

www.fda.gov/food/foodingredientspackaging/ucm115326.htm

e x t e n s i o n . u s u . e d u

Additional Sources of Information

• Spot The Block – How to understand & use food labels

http://www.fda.gov/Food/LabelingNutrition/ConsumerInformation/ucm192721.htm

• FDA Food Ingredients and Colors Brochure http://www.fda.gov/Food/FoodIngredientsPackaging/ucm094211.htm

• FDA Food Labeling Guidelineshttp://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/default.htm

e x t e n s i o n . u s u . e d u

QUESTIONS?