"food labels" news and stories

In the next few months, consumers will start to see a new nutrition label on the front of packaged foods -- a Nutrition Key clearly displaying the amount of calories, saturated fat, sodium and sugars per serving, reports USA Today. There's also room for two nutrients, including fiber, protein, potassium, calcium, iron or vitamins.

The new label comes as a voluntary move by the Grocery Manufacturers Association after the Food and Drug Administration announced its plan to develop its own front-of-package labeling system last March, which would include color-coding to alert customers of smart choices.

Critics, such as Kelly Brownell of Yale University and Marion Nestle of New York University, say the companies' "pre-emptive" move is confusing and is simply their way of preventing the FDA's plan from going into effect. The White House has commended their effort in taking initiative, but states that the FDA "plans to monitor this initiative closely and will work with experts ... to evaluate whether the label is meeting the needs of American consumers and pursue improvements as needed."

Nutrition Keys will appear on more packaged foods as the year progresses. The government's final study results are expected to be released in the fall.

We've all been there: You open the fridge, reach for the milk, and notice the date on the carton says it expired yesterday. You gingerly sniff the carton, fully expecting to be overwhelmed by noxious fumes but instead all you can smell is . . . milk.

According to University of Minnesota food scientist Ted Labuza (who spoke to Slate), perishables like milk and meat have a three- to seven-day grace period after the expiration date, assuming you are a normal person and store said perishables in the fridge and not, say, the sauna. The fact is, the "sell by" date that appears on that questionable gallon of milk serves as a guideline for stores on when they should pull products from their shelves -- not when you should indulge in a last sip. Rather than being an indicator of the product's safety span, the date implies when a food's quality -- its taste, aroma and appearance -- would be at peak conditions.