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Food labeling: Where science, health and policy meet

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dc.contributor.authorSchneeman, Barbara O.
dc.date.accessioned2017-06-08T15:16:02Z
dc.date.available2017-06-08T15:16:02Z
dc.date.issued2010
dc.description.abstractThe Food and Drug Administration (FDA) is a science-based agency and so the scientific expertise that universities can bring to bear on many of these issues is very important to decision making. Diversity of expertise is important. The purpose of labeling is to inform the consumer at the point of purchase about the basic nature of the food, its ingredients, nutritional attributes, and other material or essential information, including warnings or clarifications. Identification of certain allergens is now mandatory in food labeling. The small print that is usually hard to read is often the mandatory part of food labeling, while the information that is typically most prominent is usually voluntary and presented at the manufacturer’s discretion, i.e. claims, marketing statements, and promotions. It is important to remember that all labeling—whatever is on the product or stated on a related website about the product—must be truthful and not misleading.
dc.identifier.urihttps://hdl.handle.net/1813/51334
dc.language.isoen_US
dc.publisherNABC
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAgricultural biotechnology
dc.subjecthuman health
dc.subjectnutrition
dc.subjectfood production
dc.subjectdiet
dc.subjectfunctional foods
dc.subjectproduct choices
dc.subjectproduct claims
dc.subjectfood labeling
dc.subjectpharmabiotics
dc.subject
dc.titleFood labeling: Where science, health and policy meet
dc.typebook chapter

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NABC Report 22: Promoting Health by Linking Agriculture, Food, and Nutrition