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Food labeling is a key standard for food safety.

Food Labeling

What is food labeling?

There is an international standard that outlines proper food labeling. It includes information about:

  1. Principal display and information panel
  2. Statement of identity
  3. Ingredient statement
  4. Net quantity of contents
  5. Statement of responsible party
  6. Nutrition facts
  7. Claims
  8. Label warnings
  9. Education and training

The Food and Agriculture Organization (FAO) defines food labeling as any written, printed, or graphic matter that is present on the label, accompanies the food, or is displayed near the food, including that to promote its sale or disposal.”1

A food label is defined as any of the following that is attached to or part of a container of food:1

  • Tags
  • Brands
  • Marks
  • Pictorial or other descriptive matter
  • Written or printed material
  • Embossed or impressed on

Food labeling should be easily understood by consumers. Guidelines under Codex Alimentarius state that prepackaged food cannot be labeled in a way that is misleading, false, or deceptive.1 The Codex Alimentarius guidelines state that packaged food should be labelled with the name of the food, list of ingredients, net contents, name and address of manufacturer, distributor, importer, exporter or vendor, country of origin, lot identification, date marking and storage instructions, instructions for use.

Origin

In 1967, the Fair Packaging and Labeling Act was enacted. It requires all consumer food products to be honestly and informatively labeled.2 Before 1960, the only packaged foods were specialized dietary foods. With the increase in food manufacturing in the 1960s, consumers wanted more information about the ingredients in the processed foods they were eating.

Regulatory compliance

Title 21 of the Code of Federal Regulations is where most of the information on food labeling for foods under the jurisdiction of the FDA is located.3 Title 9 contains the regulations for meat and poultry, while Title 27 is for alcoholic beverages.

Application

All packaged food manufacturers should establish a food labeling program to ensure compliance with federal regulations. Products that do not comply or are in violation of the regulations may be subject to recall. A food labeling program should take into consideration the following:

1. Principal display and information panels – The principal display panel is the section of the package that is displayed on retail shelves. It is the area most visible to consumers and provides information such as net quantity and identity of the contents. The information panel is to the right of the principal display panel when the consumer is facing the package, and usually contains the nutritional panel, ingredient list, and statement of responsible party.

2. Statement of identity – The statement of identity is the name of the type of food in the package.

3. Ingredient statement – The ingredient statement is a list of all the ingredients used in the product. This is required for all food made with two or more ingredients.

4. Net quantity of contents – This is the amount of food in the package excluding the packaging itself. The statement is listed on the principal display panel and usually must be in the lower 1/3 of that panel.

5. Statement of responsible party – The statement of responsible party is located on the principal display panel or on the information panel, usually after the ingredient statement. The responsible party may be the manufacturer or a distributor.

6. Nutrition facts – The nutrition facts panel must be printed in an easy-to-read format. It is usually printed in black on a white background. The following are the mandatory parts and nutrients as of 2016:3

  • Nutrition Facts title
  • Servings per Container
  • Serving Size
  • Calories
  • Total Fat
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium
  • Total Carbohydrates
  • Dietary Fiber
  • Total Sugars
  • Added Sugars
  • Protein
  • Vitamin D
  • Calcium
  • Iron
  • Potassium

7. Claims – The FDA regulates claims under their purview, and no claim may be made on a package without the basic claim previously being approved or accepted by them.

8. Label warnings – Label warnings apply to very specific types of food and how they are packaged or processed. For more information, refer to CFR 21CFR101.17.

9. Education and training – Labeling activities should be performed by nutritional labeling and regulatory personnel. Implementation of a verification program will help to ensure you are in compliance. Labels should be inspected upon receipt for proper information after each print run. A written procedure for disposing of labels should be created to prevent use of incorrect labels.

References

  1. The Codex Alimentarius Commission. Food Labeling: Complete Texts, 5th ed., World Health Organization Food and Agriculture Organization of the United Nations, 2007. https://openknowledge.fao.org/server/api/core/bitstreams/341fd763-bc1c-49c7-b6bf-424733f37b04/content
  2. U.S. Federal Trade Commission. “Fair Packaging and Labeling Act.” https://www.ftc.gov/legal-library/browse/rules/fair-packaging-labeling-act-regulations-under-section-4-fair-packaging-labeling-act
  3.  Code of Federal Regulations. Title 21 https://www.ecfr.gov/current/title-21

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