1. Jeffri Bohlscheid School of Food Science University of Idaho
Food Package Labeling
Jeffri Bohlscheid
School of Food Science
University of Idaho

2. Objectives After this session the student will:
Understand the importance of food labeling
Describe the differences between the Principle Display Panel and the Informational Panel
Be able to produce a basic the Principle Display Panel and the Informational Panel for a common food product

3. US Labeling Laws
Found under the Code of Federal Regulations Title 21 (Food and Drugs) Part 101 (Food Labeling)
Very long and technical
Provides guidance for food manufacturer
Errors in labeling can result in recalls and fines
Potential loss of $$$$$$$$$$$$$$$$$$$$$$$
Can result in injuries to consumers and lawsuits – more $$$$$
Provides assurance and information for consumers

4. US Labeling Laws
Information on the label must conform to specific terminology and conventions
Standards of Identity exist for many foods
E.g., Ice cream is composed of specific ingredients (milkfat, milk solids, sugar, air, flavorings, stabilizers, emulsifiers, etc.)
Health claims of food ingredients must be substantiated
Oatmeal and lowering of cholesterol.

5. Major Label Components
Information on labels can be accessed from US Food and Drug Administration – Center of Food Safety and Applied Nutrition (US FDA CFSAN)
Product Display Panel
What you look at first - Front of the package
Informational Label
Nutritional information
Side or back panels

6. Product Display Label http://www.cfsan.fda.gov/~dms/2lg-3.html
“That portion of the package label that is most likely to be seen by the consumer at the time of purchase.”
“The statement of identity, or name of the food, and the net quantity statement, or amount of product”
Weight of usable portion in English (lbs and oz) and metric units (kg or g)
For fluids, volume in English (gal and oz) and metric units (l or mL)

7. Additional information
Name and address of the manufacturer, packer or distributor.
Unless the name given is the actual manufacturer, it must be accompanied by a qualifying phrase which states the firm's relation to the product (e.g., "manufactured for "or "distributed by").
Street address if the firm name and address are not listed in a current city directory or telephone book
City or town
State (or country, if outside the United States)
ZIP code (or mailing code used in countries other than the United States).
Information is needed for the traceabiliy of the product by consumers and government agencies

8. So what does this mean?

9. Example

10. Example – Canned Beans Western Family® Premium Butter Beans
Net Wt 15 oz (425 g)
The weight of the bean – does not include the water in the can
“Proudly Distributed by Western Family Foods, Inc.”
They probably did not can the beans
PO Box 4057
Portland, OR USA
Copyright 2005 (not necessarily needed by the FDA)

11. More information Product code (UPC bar code)
Production run codes or lot number – stamped on top of can
Important for tracing product
Product dating (manufacturing date)
Can be part of run codes
May also include pull date or “best used by…”
Informational Panel
Several parts
Ingredients
Allergen statement
Nutritional facts

12. Informational Panel Ingredient label Listed in decreasing amounts
Use common or usual name
Certain seasoning do not have to be listed individually
Listing of any potential allergens
Milk, soy, peanuts or tree nuts, fish, shellfish, eggs, wheat (gluten)
Kosher or Halal certification
Jewish or Muslim dietary laws

13. Ingredient Label
Ingredients: Butter Beans, Water, Salt, Calcium Chloride (to help retain firmness), Calcium Disodium EDTA (to help promote color retention)

14. Informational Label Nutritional information Standardized format
“Nutritional Facts”
Serving size – Reference to USDA Food Pyramid
Unit (slice of bread) or Volume/weight (English) and metric
Servings per container
Calories and Calories from Fat – per serving

15. Informational Label Nutritional information “Nutritional Facts”
Daily Reference Value (DRV) – reference intakes for fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, sugar, and fiber
Nutrients listed in grams and % Daily Value
% Daily Value – percentage of nutrient requirement per day
% Daily Value refers to 2000 calorie reference diet
How much one serving provides of selected nutrients

16. Example - Canned Butterbeans

17. Macaroni and Cheese Label
The % Daily Values are rounded up to the one’s place.

18. Macaroni and Cheese label
Serving Size
Volume weight (English) AND mass (metric)
Also estimated serving per package

19. Macaroni and Cheese label
Calories per serving – not necessarily the entire container
Calculated calories from fat (9 Cal/g of fat)
When calculating calories, each gram of fat contains 9 calories, with protein and carbohydrates (starch and sugars) each provide 4 calories per gram.

20. Macaroni and Cheese label
Under fat optional listing of: Monounsaturated fat Polyunsaturated fat
Option listing of potassium after sodium
Option under carbohydrate: Soluble and insoluble fiber, Sugar alcohols, Other carbohydrate
The amount of saturated fat and now trans fats are required on the label. The declaration of mono or polyunsaturated fats, potassium, soluble and insoluble fiber (sub categories under dietary fiber), sugar alcohols (like sorbitol), and other carbohydrates are optional.
There is no % Daily Value for trans fat as there is no amount you should be eating!
Calculating cholesterol 30 mg divided by 300 mg (from the %Daily value table) is 10%.
Dietary fiber provides no calorie.
Not that there is no % Daily value for Protein.

21. Macaroni and Cheese label
RDI (Reference Daily Intake) – reference intake for vitamins A and C, and Calcium and Iron.
This is the minimum set of nutrients required. B vitamins and other vitamins and mineral can be listed. This is more of a marketing tool.
May also include: other vitamins and minerals

22. Footnote on Information label
If there is space on the label
The Percent Daily Value is what is used to calculate the nutritional values. This is a guideline for consumers to judge the product they are purchasing.
Note that fats, cholesterol and sodium should be limited. Fats should make up less than 30% of you total calories, and saturated fats should make up less than 10% of your calories.
The amount of specific nutrient you should be consuming is dependant upon age, sex, if you are recovering from injury, pregnant, lactating, and other factors.

23. Homework
Find labels and calculate calories from the fats, carbohydrates, and protein.
Try to calculate and verify the % DV on the label
Are these “healthy foods”?
Less than 30% of the calories coming from fat
Less than 10% of calories from saturated fat
No trans fats
Less than 2400 mg sodium per day
Less than 300 mg Cholesterol per day
Look for labels from different types of food. Notice if there are rounding issues with the calculations. The labelers do not have to have anything after the decimal point. Could this affect anything?