Omar Bennett
Food labels are designed to help consumers make informed decisions about their food choices. In many countries, packaged foods and drinks are required to include nutrition and ingredient information on their labels. These labels provide details about the number of grams of fat, saturated fat, sugars, protein, and salt, as well as the amount of energy in kilojoules (kJ) and kilocalories (kcal). They also indicate the total number of servings in the container and the food or beverage's serving size. Ingredients are listed in descending order of weight, with the ingredient that weighs the most listed first. However, it's important to note that labels can sometimes be misleading or difficult to understand due to the use of complex terminology. Understanding what constitutes an ingredient on a nutrition label is crucial for consumers to make healthy choices and ensure their dietary needs are met.
| Characteristics | Values |
|---|---|
| Purpose | To help consumers make quick, informed food choices |
| Ingredients | Listed in descending order of predominance by weight, with the ingredient used in the greatest amount first |
| Ingredient names | Listed by their common or usual name |
| Additives | FDA-certified colour additives must be listed by name, but some ingredients can be listed as "flavors", "spices", "artificial flavoring", or "artificial colours" |
| Exemptions | Incidental additives are exempt from the requirement to list all ingredients |
| Allergens | Eight major food allergens are required to be listed in a "contains" statement near the ingredients list if present in a food |
| Serving information | The top of the nutrition facts label shows the total number of servings in the container and the serving size |
| Dual-column labels | For products that could be consumed in one sitting or multiple sittings, labels indicate the amounts of calories and nutrients per serving and per package |
| Single-ingredient sugars | Labels indicate the % Daily Value for added sugars |
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What You'll Learn
Ingredients are listed in descending order of weight
Ingredients on a nutrition label are listed in descending order of weight, with the ingredient that weighs the most listed first, followed by those in smaller amounts. This means that the first few ingredients are the main ingredients in the packaged food. For example, if the first few ingredients are high-fat ingredients, such as cream, butter, or oil, then the food in question is likely to be a high-fat food.
The weight order of ingredients is important because it allows consumers to quickly identify the main ingredients in a product and make informed decisions about their purchases. For example, sugar can be listed under several different names, such as high-fructose corn syrup or corn syrup, agave nectar, barley malt syrup, or dehydrated cane juice. By listing ingredients in descending order of weight, consumers can easily identify if sugar is a main ingredient and make healthier choices if necessary.
Similarly, sodium, which can increase the risk of heart disease and stroke if consumed in excess, can be listed under various names, including salt, sodium benzoate, disodium, or monosodium glutamate (MSG). By checking the order of these ingredients, consumers can identify if a product is high in sodium and make informed decisions about their purchases.
In addition to weight, other factors are considered in the order of ingredients. For example, FDA-certified colour additives must be listed by name, while some ingredients, such as spices or artificial flavouring, can be listed collectively without naming each one.
Overall, the descending order of weight of ingredients on a nutrition label is a valuable tool for consumers to make informed and healthy choices about the food they purchase and consume.
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Allergens must be highlighted
Food manufacturers are required to list all ingredients on their product labels, with ingredients listed in descending order of predominance by weight. However, this requirement does not extend to incidental additives. For instance, sugar may be listed under several different names, such as high-fructose corn syrup or dehydrated cane juice.
When it comes to allergens, it is crucial that these are highlighted on nutrition labels. The Food Allergen Labeling and Consumer Protection Act (FALCPA), which became law in 2004, ensures clearer allergen labelling for the millions of people with food allergies. The eight major allergens are: milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, and soybeans. These account for over 90% of all documented food allergies in the US. The law requires that food labels identify the food source of all major food allergens used to make the food. This can be done in one of two ways: the common name of the major food allergen followed by the food source in parentheses in the list of ingredients, or in a "contains" statement after or near the ingredient list. For example, "lecithin (soy)", "flour (wheat)", and "whey (milk)".
It is important to note that some ingredients may have multiple names that do not indicate their specific food sources. For example, casein, sodium caseinate, and whey are all milk proteins. However, the food source name (e.g. milk) only needs to appear once in the ingredient list to comply with labelling requirements. Sesame became the ninth major food allergen in 2021, and as of January 1, 2023, it must be labelled as an allergen on food packages, including dietary supplements.
The FDA also requires the declaration of certain colour additives on labels, such as FD&C Yellow No. 5, which has been identified to cause symptoms like itching and hives in some people. Other additives, such as cochineal extract and carmine, derived from insects, must also be declared on the labels of all food and cosmetic products.
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Ingredients can be listed under collective terms
Ingredients on nutrition labels are listed in descending order of predominance by weight, with the ingredients used in the greatest amount first, followed by those in smaller amounts. While this is the standard practice, there are certain exemptions. For instance, ingredients can be listed under collective terms such as "flavors," "spices," "artificial flavoring," or "artificial colors," without naming each one.
These collective terms are broad categories that encompass a variety of possible ingredients. For example, "grain products" can include individual ingredients such as oats, wheat middlings, corn, or barley. Similarly, "plant protein products" can include ingredients like soybean meal, and "roughage products" can include beet pulp or soybean hulls. These terms are not necessarily indicative of cheap or harmful ingredients.
In the context of animal feed, terms like "forage products" can refer to alfalfa meal or grass hay, while "dairy by-products" can include condensed deproteinized cattle whey permeate, concentrated milk permeate powder, or dried cheese products. The use of collective terms can vary by region, with different requirements in each state or country.
It is important to note that certain ingredients can have multiple names, such as sugar, which can also be listed as high-fructose corn syrup, corn syrup, agave nectar, barley malt syrup, or dehydrated cane juice. This practice can make it challenging to identify and quantify specific ingredients, such as sodium, added sugars, and saturated and trans fats, which can impact health when consumed in excess.
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Single-ingredient sugars are labelled differently
Food manufacturers are required to list all ingredients on a food label, usually in descending order of weight, with the ingredients used in the greatest amount first. However, there are exemptions to this rule, such as incidental additives. Ingredients can also be listed under broader categories such as "flavors" or "artificial colors".
Single-ingredient sugars, such as honey, pure maple syrup, or table sugar, are labelled differently. These products are not required to include a declaration of the number of grams of added sugars per serving. Instead, they must include a declaration of the percent Daily Value for Added Sugars. The purpose of this is to inform consumers about how a serving of these products contributes to their total diet and to ensure that it does not appear as though more sugars have been added to the product. Manufacturers are encouraged to use the "†" symbol after the percent Daily Value, which would lead to a footnote explaining the amount of added sugars per serving and the contribution to the percent Daily Value for Added Sugars.
The labelling of sugars can be confusing because there are many different types of sugars, and they can be listed under different names. For example, sugar can also be listed as high-fructose corn syrup, agave nectar, barley malt syrup, or dehydrated cane juice. Other sugars, such as cane juice, date sugar, fructose, and glucose, are treated as different ingredients and must be listed under their specific names.
The labelling of non-sugar bulk sweeteners, such as allulose, can also differ depending on the country. For example, in the US, allulose is exempt from sugars labelling, while tagatose must be labelled as an added sugar. In some countries, including the UK, Australia, and New Zealand, a message about the laxative effects of consuming excess bulk sweeteners is required on the label.
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Ingredients with multiple names
Similarly, sodium, which can negatively impact heart health and increase the risk of heart disease and stroke, can be listed under various names such as salt, sodium benzoate, disodium, monosodium glutamate (MSG), and sodium nitrite. Trans fats, which also contribute to an increased risk of heart disease and stroke, are not listed as such but rather as ingredients that contain them, such as partially hydrogenated oil and hydrogenated oil.
The same ingredient may also have different names based on location. For example, the American Heart Association may use different terminology than a publication based in the USA. This can make it challenging for consumers, especially those with allergies or sensitivities, to identify and avoid specific ingredients.
To navigate this challenge, consumers can memorize the different names of ingredients they are allergic or sensitive to and practice scanning ingredient lists to identify them. It is also helpful to focus on the first ingredients listed, as they contribute the most to the product, and to check for multiple additives further down the list. By developing these skills, consumers can make more informed choices about the foods they consume and their impact on their health.
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Frequently asked questions
Food manufacturers are required to list all ingredients in descending order of weight, with the heaviest ingredients listed first. Ingredients can be listed collectively as "flavors," "spices," or "artificial coloring." Single-ingredient sugars and syrups are labeled differently to ensure consumers know how much sugar they are consuming.
Ingredients like sodium, added sugars, and saturated and trans fats can damage your heart health and increase your risk of heart disease and stroke. Sugar can be listed under several names, including high-fructose corn syrup, corn syrup, and dehydrated cane juice. Trans fats can be listed as partially hydrogenated oil and hydrogenated oil.
Yes, ingredients that are subject to exemption, such as incidental additives, are not required to be listed. However, FDA-certified color additives must be listed by name. Additionally, manufacturers are not required to include a declaration of the number of grams of added sugars in single-ingredient sugar products but must include a declaration of the percent Daily Value for Added Sugars.
