FOOD LABELS

Since 1973, the FDA has required food manufacturers to provide nutritional information (labels) on products to which one or more nutrients have been added or for which some nutritional claim has been made.  Originally, there was concern about whether additional information would be required.  So the FDA, in consultation with individual states and public interest groups, developed new labeling regulations.  Revised labels began appearing on food packages in May 1993.

Foods that were not initially covered by the 1993 food labeling guidelines are gradually being assigned labels.  For example, many single-ingredient meats are now being labeled.  Processed meat, fish, and poultry products, such as hot dogs and chicken patties, must bear labels.  Fresh fruits and vegetables are not required to be labeled, but many stores do so voluntarily.

Recent additions to the 1993 requirements include the labeling of fruit juices for pasteurization (unpasteurized juices can be a source of Escherichia coli [E. coli] contamination), the identification of milk from cows whose food has been enhanced with bovine growth hormone, and the issuing of specific criteria for legal use of the term “organic.”  Some supermarkets also label fresh and frozen poultry and seafood with information about how it was prepared and stored.  This point-of-purchase labeling is voluntary.  Beginning January 1, 2006, food makers will be required by the FDA to put the amount of trans fat on food labels, sparking some companies such as Frito-Lay and Kraft to start reducing and even eliminating trans fat from its products.  Additionally, some restaurant menus now state the nutritional content of some selections and provide cautionary notes about their safe cooking.