Book Description

Abstract: The issues raised by the Food and Drug Administration, USDA, and the FTC's Bureau of Consumer Protection in reaching joint decisions regarding food labeling are discussed. While no definite enforcement plans were decided upon, it was agreed that all ingredients must be declared on the labels of standized foods. The agencies suggest further study before ruling on the necessity of requiring such labels on foods sold to restaurants. In addition the quantitative listing of ingredients is encouraged on products. Policies permitting the grouping of products instead of separate listings will be restricted. A simplified format of the label itself is recommended to improve the communication of nutrition information to the consumer. Including information (such as potassium, sugar, fiber and cholesterol content) with the sodium content of a product is also recommended.