The Emporia Gazette

February 14, 2012

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We have had lots of questions lately about food labeling. This subject is very detailed and can be overwhelming. We will start with the basics and spend a couple of articles talking about food labeling.

As we give food to the different pantries around town we need to remember not to give outdated food. The food safety rule to apply in all situations is, “If in doubt throw it out!”

Consumers can gain useful information by reading labels on the foods they purchase. Under regulations from the Food and Drug Administration of the Department of Health and Human Services and the Food Safety and Inspection Service of the U.S. Department of Agriculture, the label offers useful ingredient and nutrition information.

All food labels bear the name of the food product, net contents and name and address of the manufacturer, packer or distributor. Other components of the label vary. The net contents represent the net weight including liquid, as in canned corn, or the liquid measure for a fluid product, such as tomato juice. Net contents are listed in common household (pounds or ounces) and metric measures.

Ingredients

A food label must include a list of ingredients in descending order by weight. Any food colorings used must be listed separately. Flavorings do not need to be listed individually but may be included as “flavorings” or “natural flavors.” Because of sensitivities of some individuals to protein hydrolysates used as flavor enhancers, however, those ingredients must be listed separately.

Sources of protein also must be designated. For example, soy, corn, or casein must be listed as “hydrolyzed soy protein,” “hydrolyzed corn protein” or “hydrolyzed casein.” Milk also must be designated as the source of casein to alert people who may be allergic to milk protein or who may avoid milk for religious purposes.

Sulfiting agents must be included in the ingredient list to protect individuals who react adversely to sulfites. Beverages that claim juice as an ingredient must list the percentage of juice in the formulation. Manufacturers also must state that the beverage is flavored by the named juice, such as “cranberry-flavored juice drink” or declare the amount of the named juice in a range within 5 percent, as “juice blend, 3 to 8 percent strawberry juice.”

Allergens

As a result of the Food Allergen Labeling and Consumer Protection Act of 2004, all food produced after Jan. 1, 2006, is required to state whether it contains any ingredients that contain protein derived from the eight major allergenic foods. An estimated 2 percent of adults and 5 percent of infants and young children in the United States suffer from food allergies.

Manufacturers are required to state in plain English the presence of ingredients that contain protein derived from milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, or soybeans. These eight foods account for 90 percent of all documented food allergic reactions.

Open dating

Open dating is product dating that is clearly identifiable by consumers, thus, it is “open” for all to see. The date allows consumers to know the date beyond which the quality of the product may fall below normal level.

One type of open date is the “sell by” date, which represents the last day the product should be sold or used by the retailer. It is frequently seen on items such as meat or dairy products.

The “expiration date” or “use by” date is the last day the product should be eaten. Examples of items with this type of date are baby foods. A “freshness” date may be used on items with a short shelf life, such as bakery products. Products may also contain a “pack date,” the day the product was packaged.

Code dating

Code dating is used for products, such as canned or packaged foods that have a long shelf life. Code dating is particularly useful if a food recall occurs.

The dating contained in a code is not discernible by consumers. It is intended for the manufacturer’s use and provides information such as the date and place of packing. This dating is required for low-acid, canned foods.

Universal Product Code

Virtually all products today carry UPC bar codes. The UPC is specific for each product. Computer scanners can easily interpret the code and facilitate inventory control and product pricing. It provides a great deal of data to suppliers and retailers.

The requirements come from the Department of Animal Sciences and Industry:

Legal symbols

The ® and © symbols appear on some products. The ® means the trademark of the product is registered with the U.S. Patent Office. The © means the text and art content of the label is protected under U.S. copyright laws and that copies of such labels have been filed with the Copyright Office of the Library of Congress.

Meat safety label

Raw or partially cooked meat and poultry products display “Safe Handling Instructions” outlining food safety tips for temperature control, keeping raw and cooked food separate, cleaning surfaces and hands, cooking and holding hot foods hot and cold foods cold.

Inspection and grading symbols

Round inspection stamps on meat, poultry, and packaged meats mean that the food is wholesome and was slaughtered, packed or processed under sanitary conditions. Food grades on some types of meat, poultry, eggs, dairy foods and produce are shield-shaped and reflect quality grades or evaluations based on appearance, texture, uniformity, and other characteristics.

This has been a lot of information to think about. Next time we will examine the nutrition label.

I hope that spring is here to stay, and we will all get to enjoy some time outside. Remember that physical activity is part of MyPyramid.

F Rhonda Gordon is the family and consumer sciences agent for K-State Research and Extension in Lyon County. For more information on this column, nutrition, food safety, parenting, financial management, health and safety, e-mail her at rgordon@ksu.edu call the Lyon County Extension Office at 341-3220.